French Boulangerie: Recipes and Techniques from the Ferrandi School of Culinary Arts Hardcover – Big Book, 8 Feb. 2024

Loved the book, can't wait to make the recipes.

An amazing book for the detailed processes of making French baked products. As a chef of 25 years, my have learned heaps of tips from this book

This is a well respected book if you want to learn French pastry skills. There is a learning curve though and so I would not recommend it as a beginner.The recipes are set out in pictures and each step is clear. There are also step by step guides for the basics, like scoring a baguette including detail such as the number of cuts per-size etc.The downside is that many of the more complex recipes refer to earlier ones. You need to plan a bake, ensuring you have planned for (and tried) previous recipes. This can sometimes catch you out if you won’t work through book like a cooking school.