The Fundamental Techniques of Classic Pastry Arts Book + PRICE WATCH * Amazon pricing is not included in price watch

The Fundamental Techniques of Classic Pastry Arts Book

Presents chapters on classic categories of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes and petits fours. This book offers an overview of the required techniques, followed by dozens of recipes. It features hundreds of colour photographs, insider tips and information on tools and ingredients.Read More

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  • TheBookPeople

    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.

  • BookDepository

    The Fundamental Techniques of Classic Pastry Arts : Hardback : Stewart, Tabori & Chang Inc : 9781584798033 : 1584798033 : 01 Dec 2009 : Presents chapters on classic categories of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes and petits fours. This book offers an overview of the required techniques, followed by dozens of recipes. It features hundreds of colour photographs, insider tips and information on tools and ingredients.

  • Pickabook

    French Culinary Institute, Judith Choate

  • 1584798033
  • 9781584798033
  • French Culinary Institute, Judith Choate
  • 5 November 2009
  • Stewart, Tabori & Chang Inc
  • Hardcover (Book)
  • 512
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