Perfect the art of cooking sweet treats and desserts by following step-by-step techniques and recipes from the culinary experts at FERRANDI Paris.

FERRANDI Paris guides gourmets and chefs of all levels through an extensive course in the preparation of all types of candies, cookies, and individual cakes. This indispensable reference—part of a best-selling series—provides the keys to mastering essential techniques for making delectable pâtisserie-quality sweet treats in your own home—from pulling sugar to candying kumquats to making chocolate truffles. Having acquired the fundamental technical skills through step-by-step illustrated instructions, you’ll have the confidence to delight guests with a broad range of pastries and confectionery, from classic French cookies such as almond tuiles and gaufrettes, or childhood favorites like candy apples or chocolate marshmallow bears, to more elaborate macarons, or regional specialties including calissons and Liège waffles.

Written by FERRANDI Paris’s experienced teaching team of master chefs, this fully illustrated cookbook offers clear, expert guidance through more than 50 building-block techniques and 77 recipes, including working with sugar (caramel, pulled and blown sugar, meringues) and chocolate (tempering, molding); crafting candies (lollipops, marshmallows, berlingots); making dry baked goods (shortbread, cookies, palmiers, speculoos); and baking small individual cakes (madeleines, ladyfingers, canelés, financiers) and travel cakes (lemon drizzle cake, genoise sponge).

About The Author

The FERRANDI Paris School of Culinary Arts has trained the world’s most skilled professional chefs since 1920. Internationally renowned for excellence, FERRANDI Paris offers courses of all levels to students from France and abroad, including master classes taught by celebrated Michelin-starred chefs. Previous books include French Pâtisserie, with 200,000 copies sold worldwide.