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Description of  French Boulangerie: Recipes and Techniques from the Ferrandi School of Culinary Arts

2080433334 pdf A complete baking course from the world-renowned professional culinary school cole Ferrandi, 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 Ferrandis bestselling French Ptisserie, which covers baked desserts. Here, the culinary schools team of experienced chef instructors provides more than 40 techniques, explained in 220 step-by-step instructionsfrom 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 Read more