The Fundamental Techniques of Classic Pastry Arts
Summary
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The Fundamental Techniques of Classic Pastry Arts by Judith Choate
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.
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 |