French Boulangerie

Ferrandi Paris

Recipes and Techniques from the Ferrandi School of Culinary Arts

38.95 €

Na sklade

A complete baking course from the world-renowned professional culinary school École Ferrandi Paris, dubbed the "Harvard of gastronomy" by Le Monde newspaper.

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.

Organized into four categories―traditional breads, specialty breads, viennoiserie, and sandwiches―the 83 easy-to-follow recipes provide home chefs with sweet and savory options for breakfast or snacks―from country bread to grissini, pastrami bagels to croque-monsieurs, and kougelhopf to beignets. Select gluten-free, vegetarian, and vegan recipes offer something for everyone. A general introduction explains the fundamentals of bread and viennoiserie making, including key ingredients, the importance of gluten, the steps of fermentation, and an informative glossary.

Podrobnosti

Autor	Ferrandi Paris
Vydavateľ	Editions Flammarion 87 quai Panhard et Levassor, 75013 Paris, France [email protected] https://editions.flammarion.com/ +33 1 40 51 31 00
Jazyk	anglický
Väzba	Hardback
Počet strán	304
Formát	219 x 289 x 28
Hmotnosť	1568
EAN	9782080433336
Rok vydania	2024
Edícia	Iné