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 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.
Price: 33.38 USD
Location: Williamsburg, Virginia
End Time: 2025-02-03T05:40:37.000Z
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Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
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Binding: Hardcover
Book Title: Fundamental Techniques of Classic Pastry Arts
Number of Pages: 512 Pages
Language: English
Publisher: Stewart, Tabori & Chang
Publication Year: 2009
Item Height: 1.9 in
Topic: Regional & Ethnic / French, Courses & Dishes / Desserts, Courses & Dishes / Pastry
Illustrator: Yes
Genre: Cooking
Item Weight: 93.8 Oz
Author: French Culinary Institute, Judith Choate
Item Length: 9.3 in
Item Width: 10.3 in
Format: Hardcover
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