French Boulangerie: Recipes and Techniques from the Ferrandi School of Culinary Arts Hardcover – February 6, 2024

This book is great - beware though - it is huge and heavy so it's not super comfortable to read it on your lap. It's def worth the money. So informative, breaks everything down and there are so many recipes. The quality is great- it's a thick hardback with thick glossy pages. Love it!

As a chef always looking to refine my craft and explore new angles on traditional techniques, French Boulangerie from the Ferrandi School exceeded my expectations. It’s more than just a recipe collection—it’s a deep dive into the fundamentals of French bread and viennoiserie, with the structure and clarity you’d expect from an elite culinary school. The techniques are laid out methodically, and while the precision will appeal to professionals, the writing is still approachable enough for advanced home bakers.What really stood out to me is how well the book balances tradition with thoughtful innovation. Even as someone familiar with these classics, I found new insights in their approach to dough development, fermentation timing, and shaping methods. The variations on classics like brioche and pain au lait sparked a lot of creative ideas, and the laminated dough section is especially strong—clean visuals, exact instructions, and room for interpretation once you master the base.It’s rare to find a baking book that teaches, inspires, and respects the technical demands of boulangerie all at once. This is one I’ll keep close at hand in both my test kitchen and professional development library.

Purchased this book as a gift and it was a hit. Well worth the price.

The media could not be loaded. Great book.I was very happy with all the different types of recipes and the technique and the pictures step by step I will recommend.

Larger printing and good pictures of the recipe your making

Much cheaper to buy the book than pay $27,000 for a class!

i have offered it as a gift to a chef friend(cia) and he loved it.

Great source. Technical, as you'd expect from the source. I would not suggest for beginners.