French Boulangerie: Recipes and Techniques from the Ferrandi School of Culinary Arts
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by Ferrandi Paris
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Addressing both French bread making and the laminated doughs called viennoiserie, this is a well-illustrated introductory book which covers familiar classics with the occasional modern addition.
Following 80 or so pages presenting techniques such as folding, shaping, and scoring loaves, experts from the renowned French culinary school Ferrandi offer recipes for things such as:
- Baguettes
- Country loaves
- Whole grain bread
- Sandwich bread
- Loaves with the addition of nuts, olives, dried fruits
- Croissants
- Pistachio-chocolate swirls
- Brioche
- Kouign-amann
- Babka
The recipes are detailed and measurements are provided both in volume and by metric weight.
Hardcover. Color photographs throughout.
