Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts Hardcover – 10 Oct. 2019

Wow, what a fabulous book. Lots of techniques shown, clearly written & explained in steps & great great photos. You need to be organised & pre plan making some of the recipes & yes you may need to refer to a technique page now & again but well worth the trouble if you want to make some beautiful creations. Some different ingredients & some if bought, may be expensive like feuilletine, but can be easily made at home by finding a simple recipe on google (even a gf version). The individual cakes & desserts section is my personal favourite. Even if you didn’t want to make any of the recipes, it would still be a beautiful coffee table book for food lovers - but then life is too short to not at least try some of the recipes!

Bought as a gift for a chocolatier novice. Was difficult choosing a book online during covid, so bought a few and returned what wasn’t suitable. This book has everything you need to know about chocolate and was the perfect buy! It’s perfect (in my opinion) for beginners and more advanced chocolatiers. Lots of tips, such as what equipment to use, how to temper, freeze and mould different chocolates. Recipes are simple, clear and well illustrated with lovely high definition photos. You can learn to make almost anything from easy bars of chocolate to making filled chocolates, truffles, cakes and drinks. Something for everyone to have a go at, testing your skills as you learn and build confidence. Would definitely recommend.

Great thick book for chocolate lovers. So many recipes that it’s hard to choose which one to bake!

After the amazing Ferrandi's French Patisserie book, i could not wait to have this new book. I love chocolate and i love Ferrandi's way of teaching pastry.The book is full of nice ideas and great recipes. The pictures are beautiful. The recipes are both in metric and cups.The book arrived on time, and the package was well done.There are now so many great books about chocolate (so many great pastry chef here in Italy, too) and i can surely suggest this among them. The best remain William Curley

It’s a good book, with clear instructions and pictures. The simpler recipes and techniques are great. However, some of the recipes have extensive lists of ingredients (over 50 in some cases). Also, some recipes call for slightly obscure things such as sucrose, invert sugar, stabiliser and cacao paste; perhaps these things are easier to get hold of in France. It’s a lovely book on the whole, though.

A stunning book with fantastic photography that makes you want to lick the page! Not for beginners for sure but a great one to add to the chocolate section on the shelf! Also check out William Curleys books... again not for beginners but amazing

Although the Kindle sample looked reasonable- I was trying to find good fillings and techniques for making small filled chocolates, the reality is a Dorling Kindersley style picture book using highly processed industrial ingredients like sorbitol and invert sugar. I want something that is simple, more traditional, and that won’t give me a sick feeling afterwards as commercial chocolates sometimes do. Returned for refund as I have to buy a replacement which is likely to be even more expensive.

Lots of great recipes for different levels.

"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.

The directions were simple and straightforward. Happy with my purchase.

Flammarion Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts is an exquisite collection of chocolate recipes crafted by one of the world’s leading culinary schools. The book offers step-by-step guidance, stunning visuals, and expert tips, making it ideal for both novice and seasoned bakers. A perfect blend of art and science, it’s a valuable resource for mastering chocolate-making techniques.

Açıklayıcı ve bol miktarda fotoğraf var, konular güzel izah edilmiş. Keşke diğer kitaplarda bu şekilde olsa.

Ferrandi uma das melhores escolas e seus livros são extraordinariamente Maravilhosos!!!!