Ferrandi, the French School of Culinary Arts in Paris—dubbed “the Harvard of gastronomy” by Le Monde newspaper—is the ultimate pastry-making reference. 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. Featuring advice on how to equip your kitchen, and the essential doughs, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from ice creams and sorbets to chocolates.
Regulations on shipments
We strive to ship all orders within 1-2 business days of receiving your order. In the case of payment by pre-invoice, we ship the order the next working day after receiving your transfer to our TRR. In the event that we cannot ship the order within the specified time, we will notify you by e-mail.
Delivery is possible to EU member states and to the other countries listed below:
