French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts

First The size. It's big and heavy and pretty impractical in that respect. Not easy to use in a small kitchen.Otherwise, a fantastic practical guide to makeing beautiful patisserie at home. It has enough about technique and equipment, without padding out thebook, which is mainly made up of recipes.There are pictorial guides to the basic recipes then more written description for the more accomplished recipes. The recipes are at 3 different levels, one a french classic to get you started, two a more interesting one and three a very fancy onefor those who want to take thier patisserie to the pro-level. Each recipe has a gorgeous illustration,to inspire you and so you can see what look you are aiming forYou can of course dive in where it takes your fancy. Theres classics like macarons and apple pies, aswell as beautiful chocolate cakes and a small section on sugar and candy.Its designed around a degree programme at Ferrand school, so theres plenty to go at for many years as a home baker.

Amazing book. Easy to read recipes, lots of photos. Includes french classics to modern interpretations. I bought this after doing a 2 month patisserie course in France. Brilliant book, reminder of everything we did and much more. Very happy I bought it :)

Bought this because I wanted to do more technical baking beyond just the usual and it hasn't disappointed. Love the fact that there are different levels of difficulty for the iconic recipes and the recipes are well documented and illustrated. Holds an amazing amount of information and well worth it.Just know that all this knowledge makes for a massive tome and is really quite heavy so not portable.

WOW!! Fantastic book, it's huge in size and the amount of pages, great detail, wonderful cookery book. Delivery was super fast, arrived same day as purchased..17 hours later, and delivered by currier on a Saturday.

This book is excellent and anyone who loves cooking desserts and Pastries should buy a copy. It goes from basic to high high end.It teaches you the basics, teaches you about products, such as different types of sugars etc, and gives you recipes in 3 levels easy (!?) intermediate and advanced. Even the easy recipes are of quite an advanced standard if you follow them to the letter. Each recipe gives you the weights in cups, ounces and grams.Also each level of recipe uses similar equipment and ingredients so you don't need to rush out and buy loads of equipment and ingredients straight away you can build it up as you progress and improve. Although one small gripe is that some of the equipment and ingredients for the more advanced recipes can be either a little difficult to get hold of and also quite expensive.But that is only gripe I have, and it isn't much of one really because if you love baking and Pastry you will spend the money and take the time getting the equipment and ingredients.If you could spend the time and money learning and mastering the level 1 recipes and all the techniques in this book then you would have the skills and could possibly work in a pro kitchen (as a Junior) it's that good, trust me, I know, I'm a Pastry Chef.

Great recipes with step by step illustrations for the simpler recipes. However, this book requires a lot of equipment that you might not find lying around your kitchen if you're just the home baker, prepare to invest in some new tools if you really want to properly recreate the desserts in the book. Do pay attention to the portion sizes as they do tend to differ a bit. Excellent book for those looking to put a professional spin on their bakes.

Definitely best book I have.

This is a tome - big and beautifully illustrated book with all the techniques laid out well. The recipes look excellent and I like the 3 levels of difficulty for each. I will need to up my exercise regime though!