The Fundamental Techniques of Classic Pastry Arts available in Hardcover
- Pub. Date:
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 recipesmany 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 ingredientsquite simply the most valuable baking book you can own.
|Product dimensions:||10.30(w) x 9.30(h) x 1.90(d)|
|Age Range:||13 - 18 Years|
About 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 Pépin, Alain Sailhac, André Soltner, and Jacques Torres, the FCI is among the leading schools of its kind anywhere.
Most Helpful Customer Reviews
This book is beautiful! What drew me to it initially was the front cover. I'm not a chef, but I love to bake sophisticated looking desserts and this appeared to be an interesting, challenging, rewarding book that would put my skills to the test. I was able to save some money by ordering it online through Barnes and Noble, and the delivery was quick. Upon arrival, I immediately sat down to page through it and to try to decide what to make first. Unfortunately, the very first recipe I picked had a mistake in it! It was missing the flour amount for a cake. The second recipe had pictures to show the process of putting a dessert together, but the pictures were out of order. I immediately sent an email to the publisher and received a very fast response. They indicated that they were aware of some mistakes in the book and were in the process of correcting them and reprinting the book. They offered to email me updated versions of the pages I found mistakes on, and followed through with that offer. I have since found two more mistakes and will see if corrected versions of those pages exist as well. Have I given up on this book? Not on your life! The desserts I've made so far have had rave reviews. While it's not for every cook, those who like to put time and effort into their baking will enjoy it immensely.
I purchased this book, knowing there were mistakes in at least 3 recipes, on the assumption the publisher would provide the corrections by email. I have emailed them three times since January and have had no response. I would therefore not recommend this book; what a disappointment.