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

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

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 Ferrandi’s bestselling French Pâtisserie, 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 doughs, fillings, and classic viennoiserie provide fundamental building blocks.

Organized into four categories—traditional breads, specialty breads, viennoiserie, and sandwiches—the 83 easy-to-follow recipes provide home chefs with sweet and savory options for breakfast or snacks—from country bread to grissini, pastrami bagels to croque-monsieurs, and kougelhopf to beignets. Select gluten-free, vegetarian, and vegan recipes offer something for everyone. A general introduction explains the fundamentals of bread and viennoiserie making, including key ingredients, the importance of gluten, the steps of fermentation, and an informative glossary.

Discover the art of French baking with “French Boulangerie: Recipes and Techniques from the Ferrandi School of Culinary Arts.” This comprehensive guide takes you from crunchy baguettes to fig bread, and from traditional brioches to trendy cruffins. Perfect for aspiring bakers, this cookbook focuses on bread and viennoiserie, the beloved French breakfast pastries like croissants and pains au chocolat. With over 40 techniques and 220 step-by-step instructions, learn to master everything from making poolish or levain to shaping and scoring loaves. Explore 83 easy-to-follow recipes, including gluten-free, vegetarian, and vegan options, organized into traditional breads, specialty breads, viennoiserie, and sandwiches. Enhance your baking skills with this essential companion to Ferrandi’s bestselling “French Pâtisserie.”

Language ‏ : ‎ English
Print length ‏ : ‎ 304 pages
Dimensions ‏ : ‎ 8.64 x 1.1 x 11.28 inches