I was got a copy of French Patisserie: Master Recipes and Techniques from the Ferandi School of Culinary Arts for Christmas last year and was immediately smitten. The book itself is beautiful, filled with gorgeous photos of pastry-chef worthy recipes, but it also takes baking concepts and breaks them into levels (1= beginner- 3; expert). For months, I was too intimidated to make any thing out of it. Finally, I decided to take the plunge and make the Nantes Shortbread. The book is heavy on instructions, and light on history, so I know nothing about these cookies other than they go really well with a cup of coffee….