Ferrandi Paris. French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts

Flammarion, 2017. — 656 p.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.