Pastry - All the techniques and recipes from a school of excellence
Step-by-step instructions with tips and tricks from the chefs. 130 recipes among the greatest classics of French pastry: macaroons, entremets, pies...
Essential recipes in 3 levels of difficulty to apply the techniques, or by season for year-round baking. With the participation of our favorite pastry chefs and Meilleurs Ouvriers de France Ophélie Barès, Christelle Brua, Christine Ferber, Nina Métayer, Christophe Adam, Julien Alvarez, Nicolas Bacheyre, Nicolas Bernardé, Nicolas Boussin, Yann Brys, Frédéric Cassel, Gontran Cherrier, Philippe Conticini, Yann Couvreur, Christophe Felder, Cédric Grolet, Pierre Hermé, Jean-Paul Hévin, Arnaud Larher, Gilles Marchal, Pierre Marcolini, Carl Marletti, Yann Menguy, Christophe Michalak, Angelo Musa, Philippe Urraca
Publisher's presentation:
Pastry chefs who are teachers at the Ferrandi School offer more than 130 techniques explained step by step and accompanied by advice, classified by theme (pastries, creams, macaroons, cakes, entremets), and more than one hundred recipes in three levels of difficulty. 26 starred chefs, "meilleurs ouvriers de France", share their favorite recipes: Christophe Adam, Julien Alvarez, Nicolas Bacheyre, Ophélie Barès, Nicolas Bernardé, Nicolas Boussin, Christelle Brua, Yann Brys, Frédéric Cassel, Gontran Cherrier, Philippe Conticini, Yann Couvreur, Christophe Felder, Christine Ferber, Cédric Grolet, Pierre Hermé, Jean-Paul Hévin, Arnaud Larher, Gilles Marchal, Pierre Marcolini, Carl Marletti, Yann Menguy, Nina Métayer, Christophe Michalak, Angelo Musa, Philippe Urraca
Characteristics
Author : Bares Ophélie
Book of the Ferrandi School
Collection : Kitchen
Illustrations : Color photos
Language : French
Binding : Hardcover
Weight : 4218 gr.
- Number of pages
- 656
- Publication date
- 25/10/2017
- Dimensions
- 26 x 30.4 x 5.7 cm
- Publisher
- Flammarion
- Categories
- Bookshop, Books, Exhibitions, Banquet
