Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts Hardcover – November 12, 2019

"Outstanding" is the first word that comes to mind when reflecting on my recent experience with this culinary book. From the moment it arrived, impeccably wrapped and showcasing a striking, professional cover design, it was clear that this was no ordinary cookbook. The meticulous care in its packaging mirrored the precision and clarity found within its pages.As I delved into the book, it felt akin to being enrolled in a prestigious culinary school. The instructions provided were nothing short of specific and detailed, guiding me through each recipe with a step-by-step approach. It was particularly impressive how the book not only presented the recipes but also educated on the essential materials needed for each culinary creation.Moreover, the book's layout and design facilitated an easy and enjoyable learning experience. The high-quality images accompanying each recipe added to the allure, making the process of cooking both educational and visually appealing.In summary, this book is a treasure trove for both aspiring pastry chefs and culinary enthusiasts alike. Its comprehensive coverage, paired with an easy-to-follow format, makes it a must-have in any kitchen. I wholeheartedly recommend this book to anyone looking to elevate their cooking skills and knowledge.

Wonderful book with clear detailed recipes and explanations. My first book as a beginner for truffles and bonbons but it is a book for all levels. The book is like attending a master class. I have made about 12 recipes so far. Photos are excellent.

I can’t decide which one to start with! Just a gorgeous book with incredible illustrations! Highly recommend especially if you love chocolate!

Great pictures and descriptions. Concise and easy to read.

El mejor libro de los que he comprado , muy bien las recetas, los pasos y las imágenes. Super bien , vale la pena la inversion.

Great book!

The recipes are spectacular, this has been a game changer in techniques in Pastry!

It seems like a fantastic book - the photos of finished desserts are beautiful. The chocolate Creme pots recipe is made with whole milk, instead of cream, and absolutely did not ever set up. So, find a different recipe that uses cream. Currently testing the macarons recipe and am extremely skeptical. No mention of what stage of firmness the egg white peaks should be, the hot sugar syrup totally melted the egg whites, so the batter ended up quite runny - I suspect it should be a bit fluffier? I wish every recipe had photos of the processes. The recipe for “chocolate meringue and mousse marvels” has only one photo, of the end result, and it’s all covered in chocolate shavings, I have no idea what the inside is supposed to look like. I tried the chocolate croissants - what a mess! The butter melted way too fast, but then I don’t happen to have a huge marble slab to roll out my croissants on. I’ll be testing that again with some small marble trays I picked up at HomeGoods, and during the winter. So even though this book looks fantastic, it’s not. Sorry.