French Boulangerie

""Throughout the book, the process of fermentation is ever present and explained in detail. Photos of equipment including a flour bench brush, a dough docker, and a kougelhopf mold can be found in the early pages. Not all the recipes emerge from the French repertoire though: paninis, pita breads, pizza, and even bagels have their place in the volume. Now that the homemade sourdough trend has abated, this new cookbook could reignite bread bakers’ appetite!"" — Sylvie Bigar, FORBES ""The subtitle of the stunning new cookbook “French Boulangerie,” from Ferrandi Paris, the French equivalent of the Culinary Institute of America, should be “Fermentation.” All but a couple of the recipes in the book involve the process. At the outset, after covering ingredients and explaining gluten, there are lengthy how-to’s describing several fermentation techniques: levain, commercial yeast and poolish. Step-by-step photos spill over into the recipes for assorted breads, viennoiserie, types of puff pastry, brioches, creams and fillings. But the scope is not limited to France: There are recipes for injera, bao buns, babka, pastrami sandwiches, flatbreads like pizza and even hot dogs. For each, the book provides a precise indication of how much time is needed to complete the recipe."" — Florence Fabricant, NEW YORK TIMES