French Boulangerie av FERRANDI Paris

399,-

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<b>A complete baking course from the world-renowned professional culinary school École Ferrandi, dubbed the “Harvard of gastronomy” by <i>Le Monde</i> newspaper.</b><br><br>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 <i>viennoiserie, </i>the category of French baked goods traditionally enjoyed for breakfast (like croissants and <i>pains au chocolat</i>); it is a perfect complement to Ferrandi’s bestselling <i>French Pâtisserie,</i> which covers baked desserts. Here, the culinary school’s team of experienced chef instructors provides more than 40 techniques, explained in 220 step-by-step instructions—from 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 dough