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Patisserie. Pastry techniques and recipes from a leading culinary school

199.99 €
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Patisserie. Pastry techniques and recipes from a leading culinary school
199.99 €
In France, the pastry craft has reached the highest level, earning it a well-deserved fame around the world. It has been taught at the Ferrandi School in Paris for 100 years. This book on the pastry craft is based on the same pioneering principle as FERRANDI's Great Cook's Manual, which was a huge success. It is based on the FERRANDI Paris Baccalaureate program, where the complexity of the recipes gradually increases. Thus, level 1 corresponds to a basic classic recipe. Level 2 is a more complex, revised recipe. Level 3 is an author's recipe from one of the famous pastry chefs: Yann Couvreur, Christophe Felder, Cédric Grollet, Pierre Hermé, Yann Menghi, Christophe Michalak, Gontran Cherrier and many others. The thematic introductions to the book's sections are your keys to success: they teach you the basics of pastry craft, tell you about the most important ingredients and the origins of classic confections, and warn you against the most common mistakes. In addition, you'll find step-by-step basic recipes at the beginning of each section, complete with photos of the basic steps of preparation for clarity. Learn the unique FERRANDI program from the comfort of your own home!
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