Books in French
Charcuterie
A complete cooking course in charcuterie, pâtés, terrines, savory pies, and more.
All the technical and gourmet know-how around charcuterie. Further information
Fruits & Nuts
Discover the essential kitchen skills for cooking with fruits and nuts: 40 culinary techniques that are explained in more than 150 step-by-step, 75 sweet or savoury, easy or sophisticated recipes. Further information
Vegetables
Discover all the essential kitchen skills for cooking with vegetables—chop shallots, peel and seed vegetables, clean mushrooms, master the brunoise dice cut, turn an artichoke. Further information
Chocolate
Everything you need to know about chocolate - from techniques to gourmandise! Discover all the basic skills to master the art of chocolate, and to make recipes by FERRANDI's patisserie chefs. Further information
French Pâtisserie
In this baking book, the chefs from FERRANDI illustrate how even those with amateur cooking skills can acquire basic techniques and learn to master Michelin-level desserts. Further information
Le Grand cours de cuisine
This book contains 143 recipes, illustrated by more than 1,500 photos. Our ambition is to give the passionate cook, keen food-lover or youngster at the start of their career more than just recipes. Further information
Culinary dictionnary
Ever faithful to its mission of passing on knowledge, FERRANDI Paris launches its culinary dictionary as a complement to its Grand Cours de Cuisine. Further information