The Fundamental Techniques of Classic Pastry Arts: The French Culinary Institute (Fundamental Techinques) - Hardcover

Choate, Judith; The French Culinary Institute

Hardcover

ISBN 10: 1584798033 ISBN 13: 9781584798033

Publisher: Stewart, Tabori & Chang, 2009

Synopsis

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 patissier 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. Its each chapter begins with an overview of the required techniques, followed by dozens of recipes - many the original creations of distinguished FCI graduates. Distilling ten years of trial and error in teaching students, "The Fundamental Techniques of Classic Pastry Arts" is a comprehensive reference with hundreds of colour photographs, a wealth of insider tips and highly detailed information on tools and ingredients - quite simply the most valuable baking book you can own.

About this title

From the Author:

For more than 20 years, The French Culinary Institute in Manhattan has been teaching the fundamentals of Western cuisine through its 'Total Immersion' curriculum. With a world-class faculty, including deans Jacques Pepin, Alain Sailhac, Andre Soltner, Jacques Torres and Andrea Immer Robinson, the FCI is among the leading schools of its kind anywhere.

About this edition

• Publisher: Stewart, Tabori & Chang
• Publication date: 2009
• ISBN 10: 1584798033
• ISBN 13: 9781584798033
• Binding: Hardcover
• Number of pages: 496