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The Fundamental Techniques of Classic Pastry Arts
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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.
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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
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...Hardback$10000Unit price /UnavailableAvailableShips in 4-6 weeks
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
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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