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 you’ll find in this book are based on our world-renowned curriculum—developed under the direction of our Dean of Pastry Arts, Jacques Torres—giving readers everywhere 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 an aspiring pastry chef needs to know. The book includes 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, all fully illustrated through detailed explanations and luscious full-color photographs.
You’ll 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. Whether you’re new to the study of pastry arts or an aspiring or established professional, you’ll find in this book a rewarding journey of discovery and delight. |
|
Authors: The French Culinary Institute with Judith Choate
Photographer: Matthew Septimus
Publisher: Stewart, Tabori & Chang
Publication Date: November 1, 2009
Page Count: 512 pages with over 650 color photographs
Price: $75.00
Order the book online at any of the
following retailers:
|
