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

First The size. It's big and heavy and pretty impractical in that respect. Not easy to use in a small kitchen. Otherwise, a fantastic practical guide to makeing beautiful patisserie at home. It has enough about technique and equipment, without padding out the book, which is mainly made up of recipes. There are pictorial guides to the basic recipes then more written description for the more accomplished recipes. The recipes are at 3 different levels, one a french classic to get you started, two a more interesting one and three a very fancy one for those who want to take thier patisserie to the pro-level. Each recipe has a gorgeous illustration,to inspire you and so you can see what look you are aiming for You can of course dive in where it takes your fancy. Theres classics like macarons and apple pies, as well as beautiful chocolate cakes and a small section on sugar and candy. Its designed around a degree programme at Ferrand school, so theres plenty to go at for many years as a home baker.

Fantastic book with clear instructions on recipes and techniques. Great quality and swift delivery. The conversion charts, ingredient breakdowns etc are a really welcome and very in detail add on. Incredibly good value for money.

One of the finest patisserie books you could purchase. This has multiple recipes where they are also broken down into experience levels, with the first being more basic to level 3 being top tier chef restaurant level. If you are interested in patisserie, I couldn't recommend this enough! This is the bible of recipes.

Amazing book. Easy to read recipes, lots of photos. Includes french classics to modern interpretations. I bought this after doing a 2 month patisserie course in France. Brilliant book, reminder of everything we did and much more. Very happy I bought it :)

The book is beautiful with great step by step illustrations that make it easy to follow regardless of your skill level. I did however find mistakes in the measurements. I made cigarette cookies three times yet they were not coming out as described. I changed the scale and remeasured everything, still no luck. Then I found a French chefs vidéo lesson online and there he explained that the measurement of flour is different. In this book we have 80g of egg whites, 80g of sugar, 80g of flour. When researching after my consistent failures I realised that amount of flour should be halved. Therefore instead of building confidence I am getting confused. Read the recipe here, research online and then stay puzzled as to who to follow for my first attempt. Better checks of measurements will be needed for the next edition.

Larger than I expected.

Quality book well presented

Bought this because I wanted to do more technical baking beyond just the usual and it hasn't disappointed. Love the fact that there are different levels of difficulty for the iconic recipes and the recipes are well documented and illustrated. Holds an amazing amount of information and well worth it. Just know that all this knowledge makes for a massive tome and is really quite heavy so not portable.