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The Fundamental Techniques of Classic Pastry Arts

The Fundamental Techniques of Classic Pastry Arts
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The Fundamental Techniques of Classic Pastry Arts
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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 color photographs, a wealth of insider tips, and highly detailed information on tools and ingredients—quite simply the most valuable baking book you can own.

Details:
DetailValue
AuthorJudith Choate
BindingHardcover
Dewey Decimal Number641.865
EAN9781584798033
ISBN1584798033
LabelStewart, Tabori & Chang
LanguagesEnglish
List Price$75.00
ManufacturerStewart, Tabori & Chang
Number Of Items1
Number Of Pages512
Product GroupBook
Product Type NameABIS_BOOK
Publication Date2009-11-01
PublisherStewart, Tabori & Chang
StudioStewart, Tabori & Chang
TitleThe Fundamental Techniques of Classic Pastry Arts
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