From crunchy baguettes to fig bread, and from traditional brioches to trendy cruffins, this comprehensive volume teaches aspiring bakers how to master the art of the French boulangerie. This new cookbook focuses on bread and viennoiserie, the category of French baked goods traditionally enjoyed for breakfast (like croissants and pains au chocolat); it is a perfect complement to Ferrandi’s bestselling French Pâtisserie, which covers baked desserts. Here, the culinary school’s team of experienced chef instructors provides more than 40 techniques, explained in 220 step-by-step instructions—from making your own poolish or levain to kneading, shaping, and scoring various types of loaves, and from laminating butter to braiding brioches. Base recipes for doughs, fillings, and classic viennoiserie provide fundamental building blocks.

Organized into four categories—traditional breads, specialty breads, viennoiserie, and sandwiches—the 83 easy-to-follow recipes provide home chefs with sweet and savory options for breakfast or snacks—from country bread to grissini, pastrami bagels to croque-monsieurs, and kougelhopf to beignets. Select gluten-free, vegetarian, and vegan recipes offer something for everyone. 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

Other cookbooks by this author

• Ferrandi - Charcuterie: Pâtés, Terrines, Savory Pies: Recipes and Techniques from the Ferrandi School of Culinary Arts
• Ferrandi Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts
• Ferrandi Paris - Fruits & Nuts: Recipes and Techniques from the Ferrandi School of Culinary Arts
• Fish and Shellfish: Recipes and Techniques from the Ferrandi School of Culinary Arts
• French Boulangerie: Recipes and Techniques from the Ferrandi School of Culinary Arts
• Meat, Poultry & Game: Recipes and Techniques from the Ferrandi School of Culinary Arts
• Vegetables: Recipes and Techniques from the Ferrandi School of Culinary Arts