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French Boulangerie : Recipes and Techniques from the Ferrandi School of Culin...
US $33.34
Approximately£26.09
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Located in: Jessup, Maryland, United States
Delivery:
Estimated between Wed, 12 Jun and Mon, 17 Jun to 43230
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eBay item number:355437883528
Item specifics
- Condition
- ISBN
- 9782080433336
- Book Title
- French Boulangerie : Recipes and Techniques from the Ferrandi School of Culinary Arts
- Item Length
- 11.4in
- Publisher
- Rizzoli International Publications, Incorporated
- Publication Year
- 2024
- Format
- Hardcover
- Language
- English
- Item Height
- 1.1in
- Genre
- Cooking, House & Home
- Topic
- Regional & Ethnic / French, General
- Item Width
- 8.7in
- Item Weight
- 55.5 Oz
- Number of Pages
- 304 Pages
About this product
Product Information
A complete baking course from the world-renowned professional culinary school École Ferrandi Paris, 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 Ferrandi's bestselling French P'tisserie, 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.
Product Identifiers
Publisher
Rizzoli International Publications, Incorporated
ISBN-10
2080433334
ISBN-13
9782080433336
eBay Product ID (ePID)
28062275536
Product Key Features
Book Title
French Boulangerie : Recipes and Techniques from the Ferrandi School of Culinary Arts
Format
Hardcover
Language
English
Topic
Regional & Ethnic / French, General
Publication Year
2024
Genre
Cooking, House & Home
Number of Pages
304 Pages
Dimensions
Item Length
11.4in
Item Height
1.1in
Item Width
8.7in
Item Weight
55.5 Oz
Additional Product Features
Lc Classification Number
Tx763.F7 2024
Reviews
"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
Dewey Decimal
641.815
Intended Audience
Trade
Dewey Edition
23
Illustrated
Yes
Item description from the seller
Business seller information
Expert Trading Limited
John Boyer
9220 Rumsey Rd
Ste 101
21045-1956 Columbia, MD
United States
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eBay item number:355437883528
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Jessup, Maryland, United States
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| Postage and packaging | To | Service | Delivery*See Delivery notes |
|---|---|---|---|
| Free postage | United States | Economy Shipping | Estimated between Wed, 12 Jun and Mon, 17 Jun to 43230 |
| Dispatch time |
|---|
| Will usually dispatch within 4 working days of receiving cleared payment. |
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| Seller charges sales tax in |
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| 14 days | Money back | Buyer pays for return postage |
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Seller Feedback (342,942)
t***d (20)- Feedback left by buyer.
Past month
Verified purchase
Item was delivered as advertised however it was not delivered in a box which allowed it to receive some minor damage. Book was in 2 very durable form fitted vinyl/plastic bags which would have been great had then been placed in a box to protect it. Seller was very easy to discuss issue with and the damage is slight. I would buy again from this seller.
u***_ (99)- Feedback left by buyer.
Past 6 months
Verified purchase
Hermoso libro..!!!!!.. Muy bien cuidado e impecable empaquetado para envío. Realmente vale cada dólar gastado en el. Manejo y envío muy profesional. Excelente vendedor. Lo recomiendo por la calidad de sus productos, los precios, la comunicación sobre el desarrollo de mi orden y el manejo y envio. Gran experiencia de compra con este vendedor.
f***g (1846)- Feedback left by buyer.
Past month
Verified purchase
Not standard size, used; priced like new standard size. Seller refused to pay return shipping for not-standard item, not noted in listing. I learned not to buy a book without a listed size; could be anything.
Product ratings and reviews
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