menu

The Fundamental Techniques of Classic Pastry Arts
by French Culinary Institute and Judith Choate




Overview -
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 p tissier 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.

  Read Full Product Description
 
local_shippingFor Delivery
In Stock.
This item is Non-Returnable.
FREE Shipping for Club Members help
 
storeBuy Online Pickup At Store
search store by zipcode

 
 
New & Used Marketplace 17 copies from $40.76
 
 
 

More About The Fundamental Techniques of Classic Pastry Arts by French Culinary Institute; Judith Choate

 
 
 

Overview

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 p tissier 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.


This item is Non-Returnable.

 

Details

  • ISBN-13: 9781584798033
  • ISBN-10: 1584798033
  • Publisher: Stewart, Tabori, & Chang
  • Publish Date: December 2009
  • Page Count: 512
  • Dimensions: 10.24 x 9.24 x 1.86 inches
  • Shipping Weight: 5.77 pounds


Related Categories

 

BAM Customer Reviews