French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts

Ferrandi Paris: The Ultimate Book of Pastry and Desserts
This one’s a stunner — not just gorgeous to flick through, but packed with real pastry wisdom. I find myself returning to this beautiful book repeatedly. Regardless of your level of experience, Ferrandi Paris is your go-to guide to mastering the art of French pâtisserie.

Written by the expert teaching team from France’s top culinary school — Ferrandi, aka the “Harvard of gastronomy” — this book covers it all. Think flaky croissants, delicate millefeuille, rich Paris-Brest, festive bûches, dreamy sorbets, and artisan chocolates. It’s a full course in classic and modern pastry-making, adapted for the home cook with step-by-step photos, helpful diagrams, and tips that make even the trickiest techniques feel doable.

Recipes are graded by difficulty so you can build your skills as you go — from quick, elegant desserts to show-stopping creations worthy of the finest patisseries. It’s part reference, part inspiration, and 100% drool-worthy.

That’s why this beauty has earned its spot in Pin Ups – Kook’s Favourite Books.