FREE delivery to all EXCLUSIVE BOOKS stores nationwide. FREE delivery to your door on all orders over R450. Excludes all international deliveries.

French Boulangerie

FERRANDI Paris

    Product form
      FORMAT: Hardback

      R 905.00 Price and availability exclusive to website

      YOU COULD EARN 905 FUTURE RETAIL DISCOUNTS.
      ESTIMATED DELIVERY: Approx. 15 - 20 Business Days
      BUY NOW PAY LATER
      From R 150.83 per month!
      3x monthly payments of R 301.66 with
      4x fortnightly payments of R 226.25 with

      Format: Hardback

      From crunchy baguettes to fig bread, and from traditional brioches to trendy cruffins, this
      comprehensive volume teaches aspiring bakers how to master the art of the French boulangerie. This new cookbook focuses on bread and viennoiserie, the category of French baked goods traditionally enjoyed for breakfast (like croissants and pains au chocolat); it is a perfect complement to Ferrandi’s bestselling French Pâtisserie, which covers baked desserts. Here, the culinary school’s team of experienced chef instructors provides more than 40 techniques, explained in 220 step-by-step instructions from making your own poolish or levain to kneading, shaping, and scoring various types of loaves, and from laminating butter to braiding brioches. Base recipes for doughs, fillings, and classic viennoiserie provide fundamental building blocks.
      CONTRIBUTORS: FERRANDI Paris EAN: 9782080433336 COUNTRY: France PAGES: WEIGHT: 1580 g HEIGHT: 280 cm
      PUBLISHED BY: Editions Flammarion DATE PUBLISHED: 2024-02-08 CITY: GENRE: COOKING / Methods / Baking, COOKING / Courses & Dishes / Bread, COOKING / Courses & Dishes / Pastry WIDTH: 210 cm SPINE:

      Book Themes:

      Cookery / food and drink / food writing

      Customer Reviews

      Be the first to write a review
      0%
      (0)
      0%
      (0)
      0%
      (0)
      0%
      (0)
      0%
      (0)
      Ferrandi Paris opened in 1920 to train culinary and hospitality professionals. Internationally renowned for excellence, the school offers courses of all levels to students from France and abroad, including master classes taught by celebrated Michelin-starred chefs. With Flammarion, Ferrandi Paris has published French Patisserie (2017), Chocolate (2019), Vegetables (2020), Fruits and Nuts (2022), and Charcuterie (2023).

      Format: Hardback

      From crunchy baguettes to fig bread, and from traditional brioches to trendy cruffins, this
      comprehensive volume teaches aspiring bakers how to master the art of the French boulangerie. This new cookbook focuses on bread and viennoiserie, the category of French baked goods traditionally enjoyed for breakfast (like croissants and pains au chocolat); it is a perfect complement to Ferrandi’s bestselling French Pâtisserie, which covers baked desserts. Here, the culinary school’s team of experienced chef instructors provides more than 40 techniques, explained in 220 step-by-step instructions from making your own poolish or levain to kneading, shaping, and scoring various types of loaves, and from laminating butter to braiding brioches. Base recipes for doughs, fillings, and classic viennoiserie provide fundamental building blocks.
      CONTRIBUTORS: FERRANDI Paris EAN: 9782080433336 COUNTRY: France PAGES: WEIGHT: 1580 g HEIGHT: 280 cm
      PUBLISHED BY: Editions Flammarion DATE PUBLISHED: 2024-02-08 CITY: GENRE: COOKING / Methods / Baking, COOKING / Courses & Dishes / Bread, COOKING / Courses & Dishes / Pastry WIDTH: 210 cm SPINE:

      Book Themes:

      Cookery / food and drink / food writing

      Customer Reviews

      Be the first to write a review
      0%
      (0)
      0%
      (0)
      0%
      (0)
      0%
      (0)
      0%
      (0)
      Ferrandi Paris opened in 1920 to train culinary and hospitality professionals. Internationally renowned for excellence, the school offers courses of all levels to students from France and abroad, including master classes taught by celebrated Michelin-starred chefs. With Flammarion, Ferrandi Paris has published French Patisserie (2017), Chocolate (2019), Vegetables (2020), Fruits and Nuts (2022), and Charcuterie (2023).

      Recently viewed products

      Login

      Forgot your password?

      Don't have an account yet?
      Create account