The Fundamental Techniques of Classic Pastry Arts

The Fundamental Techniques of Classic Pastry Arts

An indispensable addition to any serious home bakerâ€™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 pÃ¢tissier Jacques Torres for New Yorkâ€™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.Â
Each chapter begins with an overview of the required techniques, followed by dozens of recipesâ€•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 ingredientsâ€•quite simply the most valuable baking book you can own.
Country USA
Brand Stewart, Tabori, & Chang
Manufacturer Stewart, Tabori & Chang
Binding Hardcover
ItemPartNumber 650 colour photographs
ReleaseDate 2009-11-01
UnitCount 1
Format Illustrated
EANs 9781584798033

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