Bücher von FERRANDI Paris

Ferrandi Paris cooking school opened in 1920 to train culinary professionals. Internationally renowned for excellence, Ferrandi Paris offers courses to students of all levels, including masterclasses with Michelin-starred chefs. Their French P¿sserie(Flammarion, 2017) is an essential reference for every home cook. Rina Nurra contributed to French P¿sserie.

A complete baking course from the world-renowned professional culinary school École Ferrandi Paris, dubbed the "Harvard of gastronomy" by Le Monde newspaper. >br/> 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.