Ebook Gratuit French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts
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French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts
Ebook Gratuit French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts
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Détails sur le produit
Relié: 656 pages
Editeur : Flammarion; Édition : 01 (25 octobre 2017)
Collection : GASTRONOMY
Langue : Anglais
ISBN-10: 2080203185
ISBN-13: 978-2080203182
Dimensions du produit:
25,6 x 5,7 x 30,5 cm
Moyenne des commentaires client :
3.9 étoiles sur 5
3 commentaires client
Classement des meilleures ventes d'Amazon:
303.333 en Livres (Voir les 100 premiers en Livres)
La bible de la pâtisserie
Beautiful book and very informational, but so far all recipes I’ve tried contain mistakes and that is not only my opinion, but also my friends, who bought this book. Nearly everything, I’ve tried to bake went directly to a bin. Very frustrating, taking into account how much this book costs.
une aide merveilleuse pour tout le monde.Je suis très content.vous devez acheter la graine.des recettes et des techniques étape par étape
I am in LOVE with this book. It’s become my night time reading (heads up, it’s very heavy). It’s printed on superb paper and the imagaes are amazing.I just tried the Macarons. I got all my ingredients ready as well as all the machinery, pots, piping bags etc. Very quickly I came to realize that this recipe must have been halved or quarterd (at least) from a commercial amount because there was no way that my stand up mixer would be able to whip up 3 Tbls of egg whites as the recipe called for... The whipping blade didn’t even touch them at the bottom of the bowl!The recipe also asks for another 3 Tbls of egg whites, to be separately mixed with an immersion blender and the food coloring. Again, the blades of the immersion blender didn’t even touch the egg whites, and I had them in a tight measuring cup to be able to blend them. Yet.... if you look at the images that accompany the instructions (see attached image), the book shows as if the amount is so much that the rounded part of the blender practically get’s covered... all with one and half egg whites! This is physically imposible.Same happened with melting 1/2 a cup of sugar with 2 Tbls of water to reach 245 degrees aprox. How to put your candy thermometer into that itty bitty amount, even if you use your smallest pot? It’s almost imposible without touching the bottom of the pot.I wound up scrambling an trying to improvise... needless to say the result was so far from what macarons are supposed to look like. BUT... if I may say so, I had never eaten such yummy tasting ones! I can not show you my end result... it’s too embarrassing...Oh... one more thing. The instructions after you have everything ready to assemble the macarons is quite deficient (I was aiming for chocolate macarons). They say to pipe the ganache on to the bottom of one macaron shell. But they also asked you to put that ganache in the fridge at least an hour ahead of time. Now, you are going to assemble them and the ganache is waaaay to hard to pipe! And there is no explanation as to how to pipe this hard ganache or why they have you place it in the fridge to begin with.I believe that at least this particular recipe was not tried out with the listed amounts on their ingredient list. So some may ask why 4 stars? Because I have learned so very much from this book. Because it is a beautiful book. Because I’m not giving up on it. Not quite yet! If I find other issues with the book I will update my review. For now... read the recipe thoroughly and keep in mind this issue.
Ferrandi definitely has done justification with its name and status publishing this book in English.Easy to read text and beautifully done stunning clear large picturesWarm Congratulations Ferrandi keeping book price in rangeSuch a massive production under very reasonable price alone deserve 10 starsBook is amazingly beautiful mixture of all time famous essential techniques and recipes will gradually take its reader at the peak of artisan level of production with exotic and complex flavors & colors of modern croissants, entremets, and infusion cakes.it has every thing for every one from bread, jam, jellies, chocolate, tarts, macarons, meringues, marzipan to frozen desserts.Very useful, accurate wealth of recipes need at least two set of life cycles to produce everything within this book.Those who never made it to Ferrandi as student (Included me) this will be souvenir for rest of our life.New or Mature which ever stage you are get this book sweet bakers.All the best.
I love the book. I'm a cook trying to learn how to bake and make pastries and this book is really helpful. Anyone who is trying to learn how to bake or who's interested to learn new techniques i would recommend this book.Note: there are some typo in the book so please be careful when reading it. I would also like to point out that the recipe for the Cheesecake in the book, has some flaws. I tried doing it and there's something wrong with the quantity of ingredients and cooking time.
What I particularly like about this book (which I gave as a gift) is that it is broken up into three sections: the first section being fairly easy so that one can try the recipes and build some confidence; and second, more advanced section where one can build upon what one has learned in the first section; and a third, advanced section.I gave this book as a gift to my partner, but have tried the recipes from the first section and lo and behold: I CAN DO THEM! I may start working through the recipes in the second section this fall.
This book is simply beyond fabulous! The techniques are thorough and well explained. This book will work for the novice and the professional pastry chef. I think every conceivable French pastry is demonstrated or explained here. It is a beautiful and comprehensive tome. I have many pastry books and French pastry books. I love nearly all of them, but this one takes you through every procedure flawlessly. If there are some beyond your skill level, you don't need to feel compelled to tackle them. You can begin with what you think you can do and advance. There are some that are just going to be beautiful to look at. I cannot overstate what a delight book this is, if you want to learn proper techniques for making pastries of all kinds.
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