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The Fundamental Techniques of Classic Pastry Arts

By Judith Choate and The French Culinary Institute
Series: Fundamental Techinques
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Book Hero Magic crafted this summary to help describe this book. While it's new and still learning, it may not be perfect - your feedback is welcome! Summary
The Fundamental Techniques of Classic Pastry Arts is an essential resource for serious home bakers and aspiring pastry chefs. Developed from the renowned curriculum created by master pâtissier Jacques Torres at the French Culinary Institute, it covers foundational skills across classic pastry categories such as tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes, and petits fours. Each chapter provides a technique overview followed by numerous recipes, many crafted by distinguished FCI graduates, complete with checklists to evaluate your results against professional standards. The book also features hundreds of colour photographs, detailed guidance on tools and ingredients, and insider tips, making it a comprehensive and invaluable baking guide.
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Format: Hardback
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

This book is perfect for dedicated home bakers, culinary students, and pastry enthusiasts seeking to build solid foundational skills and master classic techniques in pastry arts. Its detailed instruction and professional insights make it ideal for those aiming to elevate their baking to a professional level.

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Presents chapters on classic categories of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes and petits fours. This book offers an overview of the required techniques, followed by dozens of recipes. It features hundreds of colour photographs, insider tips and information on tools and ingredients.

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

An indispensable addition to any serious home baker's library, The Fundamental Techniques of Classic Pastry Arts covers the many skills an aspiring pastry chef must master. Based on the internationally lauded curriculum developed by master pâtissier Jacques Torres for New York's French Culinary Institute, the book presents chapters on every classic category of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes, and petits fours.

Each chapter begins with an overview of the required techniques, followed by dozens of recipes—many the original creations of distinguished FCI graduates. Each recipe even includes a checklist to help you evaluate your success as measured against professional standards of perfection!

Distilling ten years of trial and error in teaching students, The Fundamental Techniques of Classic Pastry Arts is a comprehensive reference with hundreds of colour photographs, a wealth of insider tips, and highly detailed information on tools and ingredients—quite simply the most valuable baking book you can own.

Series: Fundamental Techinques

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  • The Fundamental Techniques of Classic Pastry Arts
    The Fundamental Techniques of Classic Pastry Arts
    An indispensable addition to any serious home baker's library, The Fundamental Techniques of Classic Pastry Arts covers the many skills an aspiring pastry chef must master. Based on the internationally lauded curriculum developed by master pâtissier Jacques Torres for New York's French Culinary Institute, the book presents chapters on every classic category of confection: tarts, cream puffs, puff pastry, creams...
    By Judith Choate and The French Culinary Institute
    Hardback
    Sold Out

Book Details

INFORMATION

ISBN: 9781584798033

Publisher: Stewart, Tabori & Chang Inc

Format: Hardback

Date Published: 01 November 2009

Country: United States

Imprint: Stewart, Tabori & Chang Inc

Illustration: 650 colour photographs

Audience: General / adult

DIMENSIONS

Spine width: 48.0mm

Width: 262.0mm

Height: 236.0mm

Weight: 2640g

Pages: 496

Collections

Baking & Cakes Cook Books Cook Books & Recipes Cooking & Food Judith Choate Non-Fiction Series: Fundamental Techinques The French Culinary Institute

About the Author

The French Culinary Institute (now part of the Institute of Culinary Education) has been a leading authority in professional culinary education for decades, known for its rigorous, technique-driven approach to classical cooking and pastry.
Judith Choate is a culinary educator and author whose work focuses on foundational techniques and professional standards in the pastry arts. As a contributor to the French Culinary Institute's instructional programs, she brings deep experience in translating culinary-school training into practical, reference-quality resources for cooks and bakers.

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