French Boulangerie: Recipes and Techniques from the Ferrandi School of Culinary Arts | 誠品線上

French Boulangerie: Recipes and Techniques from the Ferrandi School of Culinary Arts

內容簡介

內容簡介 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 Pâtisserie, 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.

作者介紹

作者介紹 Ferrandi ParisFerrandi 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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最佳賣點

最佳賣點 : 來自專業烹飪學校「斐杭狄法國高等廚藝學校」的完整烘焙課程，《世界報》曾讚該學院是「美食界的哈佛」、其教學步驟與獨門食譜也是眾多專業料理人心中的聖經--此書針對法式麵包及烘焙糕點研發許多變化做法，40個不藏私技法、83道食譜、220個步驟分解圖，教你在家也能做出斐杭狄等級的點心。