Delicate macarons are the badge of French confectionery prowess. Master the intricacies of creating billowy baked meringue, creamy fillings, and the perfect crunchy texture at Ferrandi culinary school. Some of France’s top pastry chefs teach a...
Get elbow deep in dough under the guidance of award–winning chef and author Richard Bertinet. During a five-day course at his eponymous cooking school in Bath, England, students learn how to ferment wild yeast in order to make sourdough bread,...
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