0 out of 5


Icon Icon Opinion : 

This beautiful book comes from the Parisian cooking school Ferrandi. For a century, the school has taught generations of pastry chefs from all over the world the virtues, habits and customs of this beautiful French tradition.

Authors: Ophélie Bares , Christelle Brua , and al.

Publishing House: Flammarion

Date of Publications: October 2017

Description :Lemon pie, paris-brest, black forest… Whether you’re an amateur or a gourmet, you can get started with the professional know-how of FERRANDI Paris! 1,500 steps, tricks and techniques Pastes, creams, decorations… Step-by-step instructions with tips and tricks from our chefs. 130 recipes among the greatest classics of French pastry making Macaroons, entremets, tarts… Essential recipes available in 3 levels of difficulty to apply the techniques, or by season for year-round baking. With the participation of our favorite pastry chefs and Meilleurs Ouvriers de France: Ophélie Barès, Christelle Brua, Christine Ferber, Nina Métayer, Christophe Adam, Julien Alvarez, Nicolas Bacheyre, Nicolas Bernardé, Nicolas Boussin, Yann Brys, Frédéric Cassel, Gontran Cherrier, Philippe Conticini, Yann Couvreur, Christophe Felder, Cédric Grolet, Pierre Hermé, Jean-Paul Hévin, Arnaud Larher, Gilles Marchal, Pierre Marcolini, Carl Marletti, Yann Menguy, Christophe Michalak, Angelo Musa, Philippe Urraca.