The Fundamental Techniques of Classic Pastry Arts
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$85.00
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Product Details
Author:
French Culinary Institute, Judith Choate
Format:
Hardcover
Pages:
512
Publisher:
Stewart, Tabori & Chang (November 1, 2009)
ISBN-13:
9781584798033
ISBN-10:
1584798033
Weight:
93.6oz
Dimensions:
10" x 9" x 2"
Case Pack:
6
File:
Eloquence-HNA_05022026_P10036009_onix30-20260501.xml
Folder:
Eloquence
As low as:
$65.45
Language:
English
List Price:
$85.00
Publisher Identifier:
P-ABRAMS
Discount Code:
A
Audience:
General/trade
Pub Discount:
65
Imprint:
Stewart, Tabori & Chang
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 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.
