A Sweet Read
The Fundamental Techniques of Classic Pastry Arts–the latest book to capture The French Culinary Institute’s 25 years of expertise in culinary arts education—offers time-tested instruction and inspiration to bakers of every skill level. The lessons inside are based on our world-renowned pastry curriculum, developed under the direction of our dean of Pastry Arts, Jacques Torres, and provide readers access to the same expert instruction that has led thousands of FCI graduates to prestigious positions within the industry.
The Fundamental Techniques of Classic Pastry Arts is more than a cookbook; it’s a captivating sensory and culinary exploration that covers all of the fundamentals for aspiring pastry chefs. Insides, you’ll find an ingredients primer, essential techniques, guidelines for evaluating success, and mouthwatering recipes that will help you put your new knowledge to practice in your own kitchen. Best of all, this invaluable information is fully illustrated for you through detailed explanations and luscious full-color photographs.
Learn the properties of basic ingredients, such as flour, sugar, and eggs, and how they play a role in recipes. A full section on knife skills will show how to execute precision cuts such as chiffonade and brunoise. Decadent recipes cover a full range of tarts and pastry dough, frozen desserts, cakes, cookies, and pétits fours. And there’s so much more. Whether you’re new to the study of pastry arts or an aspiring or established professional, you’ll find this book to be a rewarding journey of discovery and delight.
The Fundamental Techniques of Classic Pastry Arts is more than a cookbook; it’s a captivating sensory and culinary exploration that covers all of the fundamentals for aspiring pastry chefs. Insides, you’ll find an ingredients primer, essential techniques, guidelines for evaluating success, and mouthwatering recipes that will help you put your new knowledge to practice in your own kitchen. Best of all, this invaluable information is fully illustrated for you through detailed explanations and luscious full-color photographs.
Learn the properties of basic ingredients, such as flour, sugar, and eggs, and how they play a role in recipes. A full section on knife skills will show how to execute precision cuts such as chiffonade and brunoise. Decadent recipes cover a full range of tarts and pastry dough, frozen desserts, cakes, cookies, and pétits fours. And there’s so much more. Whether you’re new to the study of pastry arts or an aspiring or established professional, you’ll find this book to be a rewarding journey of discovery and delight.