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French Boulangerie: Recipes And Techniques From The Ferrandi School Of Culinary Arts,New
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A complete baking course from the worldrenowned professional culinary school cole Ferrandi, dubbed the Harvard of gastronomy by Le Monde newspaper.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 Ferrandis bestselling French Ptisserie, which covers baked desserts. Here, the culinary schools team of experienced chef instructors provides more than 40 techniques, explained in 220 stepbystep instructionsfrom 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 categoriestraditional breads, specialty breads, viennoiserie, and sandwichesthe 83 easytofollow recipes provide home chefs with sweet and savory options for breakfast or snacksfrom country bread to grissini, pastrami bagels to croquemonsieurs, and kougelhopf to beignets. Select glutenfree, 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.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What are the dimensions of this book? A: The book measures eight point five four inches in length, one point one four inches in width, and eleven point three inches in height.
- Q: How many pages does this book have? A: The book contains three hundred four pages, providing an extensive range of recipes and techniques.
- Q: What type of binding does this book have? A: This book is bound in hardcover, ensuring durability and longevity for frequent use.
- Q: Who is the author of this book? A: The author is FERRANDI Paris, a renowned culinary institution known for its expertise in baking.
- Q: What types of recipes are included in this book? A: The book includes eighty-three recipes ranging from traditional breads and specialty breads to viennoiserie and sandwiches.
- Q: Is this book suitable for beginners? A: Yes, this book is suitable for beginners, featuring step-by-step instructions and more than forty techniques.
- Q: Are there gluten-free recipes in this book? A: Yes, the book offers select gluten-free recipes, catering to various dietary needs.
- Q: Can I find vegetarian recipes in this book? A: Yes, there are vegetarian recipes available, making it inclusive for different dietary preferences.
- Q: How can I learn to make French bread with this book? A: You can learn to make French bread by following the comprehensive techniques and recipes outlined in the book.
- Q: What should I do if I receive a damaged book? A: If you receive a damaged book, contact customer support for assistance with returns or exchanges.
- Q: Is there a warranty for this book? A: Books typically do not come with a warranty, but check the seller's return policy for any guarantees.
- Q: How should I store this book? A: Store the book in a cool, dry place away from direct sunlight to preserve its quality.
- Q: Can I return this book if I don't like it? A: Yes, many retailers offer a return policy; check the specific terms for your purchase.
- Q: What if I can't understand a recipe? A: If you find a recipe unclear, refer to the glossary or seek online resources for additional guidance.
- Q: Is this book appropriate for children? A: While the book is focused on baking techniques, adult supervision is recommended for younger bakers.