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! ;)

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.

Very complete! It seems like I can find the recipe for all things I'm interested like mousse, white chocolate mousse (which requires more ingredients to solidify it), all sorts of creme (patisserie, chantilly, mouseline, etc). And so far I've always had good results with the methods and ingredients. Lots of large pics and the words are just enough, not too much that it's overbearing like some other cookbooks. Updates Jan 2021: For the entremet recipes I do find that some of the measurements are off. For example on the round coffee entremet, it says to prepare 500ml heavy cream for the infused cream. Later on, only 240ml cream are used for the custard. So it takes some guessing if the typo was in the 500ml or the 240ml. Also I do find that for the entemet, oftentimes the components yield much more than needed. I think they can improve on that so that we don't need to waste too much. However, for individual, simpler recipe, the recipes seem to be more on point. And in all, it's a worthy book to have. Esp during lockdown, the book is full of inspiration of things to try from biscuits, chocolate, macarons, gummy jellies, sorbet, and many more.

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Excellent Pastry Book with lots of beautiful pictures in clearly explaining the techniques that makes pastry making an easy to understand and to follow. I have lots of good pastry books and this one is pretty much the top of the list. I strongly recommend. A MUST have. If you. have a passion in pastry making.

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 ....