Pain au chocolat, croissant, pain au levain, brioche, muffin and beignets… These are some of the delicacies of French boulangerie. If these words are cryptic, the brand-new book “French Boulangerie, recipes and techniques from the Ferrandi School of Culinary Arts” published by the fantastic publishing house Flammarion, will give you all the answers you need.

École Grégoire-Ferrandi is one of France’s leading professional training schools located in the 6th arrondissement of Paris renowned around the world for its expertise and prestige. A complete collection that teaches blooming bakers the art of the French boulangerie, from crunchy baguettes to fig bread, traditional brioches to fashionable cruffins, this new book is an insightful guide to perfect the art of making breads and viennoiseries. This stunning title gives the keys to prepare more than 80 traditional or unique recipes for snacks as well as gourmet recipes.

Dubbed the “Harvard of gastronomy” by the journal Le Monde, this new cookbook is a wonderful addition to FERRANDI’s best-selling French Pâtisserie, which covers baked desserts, as it concentrates on traditional French bakery typically enjoyed for breakfast (such as croissants and pains au chocolat). Other delicious titles include “Chocolate”, “Charcuterie” and more to master the art of French gastronomy.

More than 40 methods, broken down into 220 detailed instructions with fabulous illustrations, clear layouts and easy instructions. From kneading, shaping, and scoring different kinds of loaves to creating your own poolish or levain, and from laminating butter to braiding brioches, this is the ultimate guide to boulangerie. The fundamental building blocks for traditional viennoiserie are provided by base recipes for doughs and fillings too. It’s engaging and stunning to look at. 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 too.

The 83 simple-to-follow recipes, which are divided into four categories offer home cooks a variety of sweet and savoury breakfast and snack options, such as sourdough baguettes, grissini, pastrami bagels, croque-monsieurs and Lyonnaise fritters. There is something for everyone in certain dishes that are vegetarian, vegan, and gluten-free. This book is a great addition to any cooking library and every kitchen.

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