French ptisserie - Rina Nurra

From
flaky
croissants
to
paper-thin
millefeuille,
and
from
the
chestnut
cream-filled
Paris-Brest
to
festive
yule
logs,
this
comprehensive
book
leads
aspiring
pastry
chefs
through
every
step- from basic techniques to Michelin-level desserts.
Starting with advice on how to equip your kitchen,
to
the
essential
doughs,
fillings,
and
decorations,
the books covers everything from quick desserts
to holiday specialties and from frozen ice creams
and sorbets to chocolates. Ferrandi,
an
internationally-renowned
professional
culinary
school,
offers
an
intensive
course in the art of French pastry-making. Written
by
the
school's
experienced
teaching
team
of
master ptissiers and adapted for the home chef,
this fully illustrated cookbook provides all of the
fundamental techniques and recipes that form the
building
blocks
of
the
illustrious
French
dessert
tradition,
explained
step
by
step
in
text
and
images. Practical information is presented in tables,
diagrams, and sidebars for handy reference. Easy- to-follow recipes are graded for level of difficulty,
allowing readers to develop their skills over time.
Whether
you
are
an
amateur
home
chef
or
an
experienced
professional,
this
ptisserie
bible
provides
everything
you
need
to
master
French
pastry-making