French Pâtisserie

“Magnificent. Utterly magnificent. And important. This is the best pastry book of the 21st century. And that is saying something. The past few years have seen wonderful books by authors like Felder, Pfeiffer, and the Curleys. I relish those earlier books and I will surely consult them. But French Patisserie is simply supreme. If you only have kitchen space or time for one grand French pastry book, then this is book to buy now. You’ll be using this book for decades to come.

This new book comes from the Parisian cooking school Ferrandi. For a century, the school has taught generations from around the world. If you scan this book, you will be thinking about flying to Paris and enrolling. French Patisserie is that tempting.

The book sets a new standard for cookbooks in general and dessert books in particular… .

The book has 235 recipes plus a discussion, again with photos, of 1,500 skills and techniques. It’s comprehensive to the ultimate degree. The recipes are presented in 3 levels. Level 1 versions are the traditional and classic ones you expect. Level 2 offer more sophisticated interpretations – still a lemon tart but now with a more artistic top. And Level 3 recipes are contributions here from pastry experts. You will surely salivate at Level 3 and, over time as your confidence builds, you will not be able to resist.

… French Patisserie is a superlative book. Beautiful and exciting. Fun and delicious. I expect this book to be my companion for decades to come. Will I make all 235 recipes here? I can only try. And you will too.

This is the perfect cookbook to offer as a holiday book. To friends and to family and surely to yourself.” –HuffPost

..“.the ultimate pastry bible for those who worship at the altar of croissants and tarts. This is an amazing work of art, a coffee-table volume of practical information written by the school’s experienced teaching team of master p tissiers and adapted for the home chef. This impressive achievement in the culinary art of p tisserie is the perfect gift for those who love to bake!” –Epicurius.com

Ferrandi cooking school opened in 1920 to train culinary professionals. Internationally renowned for excellence, Ferrandi offers courses of all levels to students from France and abroad, including master classes taught by celebrated Michelin-starred chefs. Pierre Hermé, Joël Robuchon, Thierry Marx, Eric Frechon, and Michel Roth actively support the school.

Rina Nurra is a culinary photographer whose work has been published in several books and magazines.