Specifications
| Publisher | Flammarion |
| ISBN 13 | 9782080433336 |
| ISBN 10 | 2080433334 |
| Author | FERRANDI Paris |
| Language | English |
| Book Description | A complete baking course from the world-renowned professional culinary school École Ferrandi, dubbed the “Harvard of gastronomy†by Le Monde newspaper.From crunchy baguettes to fig bread, and from traditional brioches to trendy |
| About the Author | Ferrandi Paris opened in 1920 to train culinary and hospitality professionals. Internationally renowned for excellence, the school offers courses of all levels to students from France and abroad, including master classes taught by celebrated Michelin-starred chefs. With Flammarion, Ferrandi Paris has published French Patisserie (2017), Chocolate (2019), Vegetables (2020), Fruits and Nuts (2022), and Charcuterie (2023). |
| Publication Date | 45330 |
| Number of Pages | 304 pages |
French Boulangerie: Recipes and Techniques from the Ferrandi School of
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