The Fundamental Techniques of Classic Pastry Arts by Judith Choate

The Fundamental Techniques of Classic Pastry Arts by Judith Choate

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 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.

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.

SKU	Unavailable
ISBN 13	9781584798033
ISBN 10	1584798033
Title	The Fundamental Techniques of Classic Pastry Arts
Author	Judith Choate
Series	Fundamental Techinques
Condition	Unavailable
Binding Type	Hardback
Publisher	Stewart, Tabori & Chang Inc
Year published	2009-11-01
Number of pages	496
Prizes	Winner of James Beard Foundation Book Awards (Professional) 2010, Winner of IACP Crystal Whisk Award (Beverage/Ref/Technical) 2010
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
Note	Unavailable