Download PDF French Boulangerie - Recipes and techniques from the Ferrandi School of culinary arts
French Boulangerie - Recipes and techniques from the Ferrandi School of culinary arts pan Ferrandi Paris, Rina Nurra, Ansley Evans, Richard Ginioux
Caractéristiques
- French Boulangerie - Recipes and techniques from the Ferrandi School of culinary arts
- Ferrandi Paris, Rina Nurra, Ansley Evans, Richard Ginioux
- Nb. de pages: 312
- Format: Pdf, ePub, MOBI, FB2
- ISBN: 9782080433343
- Editeur: Flammarion
- Date de parution: 2023
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Overview
This complete baking course provides FERRANDI Paris's expertise for preparing delicious breads and viennoiserie-French baked goods traditionally enjoyed for breakfast, including the iconic croissant. This book is the perfect complement to FERRANDI Paris's best-selling French Pâtisserie, which covers baked desserts. Aspiring and confirmed bakers will: Acquire essential kitchen skills for more than 40 culinary techniques, explained in 220 step-by-step photographs, to make homemade poolish; refresh levain; knead, shape, and score loaves; laminate butter; prepare puff pastry; or braid brioche dough.
Prepare more than 80 sweet and savory recipes for breakfasts and snacks, including French classics and modern creations: brioche, cruffins, babka, kouign-amann, beignets, kougelhopf, baguettes, country bread, grissini, pastrami bagels, croque-monsieurs, and more.
