Ferrandi, the French School of Culinary Arts in Paris--dubbed ``the Harvard of gastronomy`` by Le Monde newspaper---is the ultimate pastry-making reference.
Featuring advice on how to equip your kitchen, and the essential doughs, fillings, and decorat.
from flaky croissants to paper-thin mille-feuille, and from the chestnut cream-filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step--from basic Techniques to Michelin-level desserts.
Ferrandi, the French School of Culinary Arts in Paris--dubbed ``the Harvard of gastronomy`` by Le Monde newspaper---is the ultimate pastry-making reference