“Throughout the book, the process of fermentation is ever present and explained in detail. Photos of equipment including a flour bench brush, a dough docker, and a kougelhopf mold can be found in the early pages. Not all the recipes emerge from the French repertoire though: paninis, pita breads, pizza, and even bagels have their place in the volume. Now that the homemade sourdough trend has abated, this new cookbook could reignite bread bakers’ appetite!” — Sylvie Bigar, FORBES

“The subtitle of the stunning new cookbook “French Boulangerie,” from Ferrandi Paris, the French equivalent of the Culinary Institute of America, should be “Fermentation.” All but a couple of the recipes in the book involve the process. At the outset, after covering ingredients and explaining gluten, there are lengthy how-to’s describing several fermentation techniques: levain, commercial yeast and poolish. Step-by-step photos spill over into the recipes for assorted breads, viennoiserie, types of puff pastry, brioches, creams and fillings. But the scope is not limited to France: There are recipes for injera, bao buns, babka, pastrami sandwiches, flatbreads like pizza and even hot dogs. For each, the book provides a precise indication of how much time is needed to complete the recipe.” — Florence Fabricant, NEW YORK TIMES

Ferrandi Paris opened in 1920 to train culinary and hospitality professionals. Internationally renowned for excellence, the school offers courses of all levels to students from France and abroad, including master classes taught by celebrated Michelin-starred chefs. With Flammarion, Ferrandi Paris has published French Patisserie (2017), Chocolate (2019), Vegetables (2020), Fruits and Nuts (2022), and Charcuterie (2023).

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