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

This book is humongous. It weighs over 9 pounds. With that being said it’s beautiful. Lots of great recipes, techniques, instructions, pictures, and illustrations. I bought this book with so many others that were on cyber Monday sales. I’m very happy with this purchase. It was a great price for a lovely book, even though it is pretty heavy

I don’t usually leave reviews but I felt compelled to after receiving my book. An instructional French pastry book would not be complete or authentic, without well written step by step instructions for simple traditional to phenomenally complex recipes, accompanied by beautiful pictures on high quality paper. Down to the ribbons for page markers, the book’s authors and contributors thought of everything. Nothing has been left out, from quality ingredient recommendations, to tips on how to prepare each tiny component to make the perfect pastry. I am literally in love with this book, and studying from cover to cover. I can only express my gratitude and appreciation for the contributors of this book who must have spent so much time, and passed on their traditions. I am only a home cook, but I have loved cooking and baking for my whole life. I care about making my food perfect for my loved ones, so they can understand the love I put into it. That is why I am so grateful for this book. You must purchase if you have a passion for baking and appreciate tradition as well. Ce livre est parfait et très spécial, il faut l'acheter !

I have nothing but nice things to say about this text. It's a massive book -- coffee-table sized for sure -- and it's full of exemplary instruction on pastry basics, as well as some beautiful, classic recipes. The instructions for techniques are accompanied by large, clear photos. Ingredients and equipment are noted ahead of time. If you don't have the time or money to go to pastry school, this is a great compromise in terms of self-paced learning.

First of all, this book is HUGE! Much, much larger than I anticipated, make sure you have room on your bookshelf for this massive tome. I think it weighs at least 5 lbs. A real steal for the price, though. Many of the simpler recipes are broken into steps and illustrated with photographs, so you can make sure you are learning the basic techniques correctly before moving on to the more challenging recipes. This book also has many similar recipes at increasing levels of difficulty, with Step 1s being sophisticated yet reasonably attainable for the home baker, and Step 3s being more on an award-winning professional pastry chef level. I've already learned so many tips and techniques that I didn't know before! Highly recommended, if you have the space! ;)

I spent hours in a bookstore on Manhattan to find the best but not book to cook desserts for my family. I chose this exact one and the. bought on Amazon due to a cheaper price and free delivery (the book is huge and very heavy). I have cooked some of the recipes and discovered such an amazing desserts. My favorite is a strawberry tart. Regardless time consuming, it worth to try! I love it.

Ferrandi definitely has done justification with its name and status publishing this book in English. Easy to read text and beautifully done stunning clear large pictures Warm Congratulations Ferrandi keeping book price in range Such a massive production under very reasonable price alone deserve 10 stars Book is amazingly beautiful mixture of all time famous essential techniques and recipes will gradually take its reader at the peak of artisan level of production with exotic and complex flavors & colors of modern croissants, entremets, and infusion cakes. it has every thing for every one from bread, jam, jellies, chocolate, tarts, macarons, meringues, marzipan to frozen desserts. Very useful, accurate wealth of recipes need at least two set of life cycles to produce everything within this book. Those who never made it to Ferrandi as student (Included me) this will be souvenir for rest of our life. New or Mature which ever stage you are get this book sweet bakers. All the best.

I have only made a few simple recipes from this book so far, both were delicious. I like that for many of the recipes there is a beginning, intermediate, and advanced version. The first few chapters cover individual components (pastry crusts, creams, sponges, etc) and these have many step-by-step pictures for each which helps enormously. However, I am taking away one start because I would not consider this a stand-alone book. Many of the recipes call for specialized ingredients such as feuilletine and pouring fondant but there is no corresponding recipe for how to make these ingredients. Nor are there any suggestions for where to procure such ingredients. So it is often necessary to find additional recipes online to make the component parts of the desserts. For such an otherwise exhaustive book, this is somewhat annoying. This book is probably better suited for a professional chef who has easy access to all the necessary equipment and ingredients. It certainly can be used for home cooking but expect to spend a lot of time online tracking down specialized tools and ingredients. On an unrelated note there are a lot of recipes for macarons, and I mean A LOT. It must be because they are so trendy but it seems crazy to devote so many pages to slightly different versions of the same thing. But if you like macarons, this book is for you!

ITS LIKE A COLLEGE ART HISTORY BOOK: A HUGE THICK VOLUME OF PHOTOS OF BEAUTIFUL ART WORKS. I HAVEN'T MADE ANYTHING FROM IT YET THOUGH, BUT IT SURE IS A TREASURE JUST TO BEHOLD.

Başucu kitabı niteliğinde, çok ayrıntılı, profesyonel içerik.

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 the book, 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 one for 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 for You can of course dive in where it takes your fancy. Theres classics like macarons and apple pies, as well 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.

clear, concise and plenty of step by step guide. great book.

must have book for any pastry chef....excellently authored!!! highly recommend it over any celebrity chefs ....

Me encantó el libro, cubre los básicos de las técnicas que se verán en las recetas además de los utensilios a utilizar. Tiene una gran variedad de recetas, me gusta mucho que la misma receta venga con tres niveles de dificultad de fácil a avanzado. Las recetas vienen con fotos "paso a paso", lo que facilita el procedimiento a la hora de hacer las recetas. He intentado unas cuantas recetas y son realmente deliciosas, las cantidades son las correctas y no he tenido problema al estar horneando. Además de ser un libro realmente bello, no sé si esto influya para ti pero para mi es algo realmente importante, las pastas son duras, la calidad de las hojas, así como de la impresión es muy buena. Tiene bastante información y es muy descriptivo pero no te abruma al estar leyéndolo, es muy fácil de seguir, tiene un diseño limpio y minimalista. Uno de mis libros favoritos de repostería francesa!