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    The Fundamental Techniques of Classic Pastry Arts (Hardback) By (author) French Culinary Institute, By (author) Judith Choate

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    DescriptionAn 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.


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  • Full bibliographic data for The Fundamental Techniques of Classic Pastry Arts

    Title
    The Fundamental Techniques of Classic Pastry Arts
    Authors and contributors
    By (author) French Culinary Institute, By (author) Judith Choate
    Physical properties
    Format: Hardback
    Number of pages: 496
    Width: 236 mm
    Height: 264 mm
    Thickness: 48 mm
    Weight: 2,631 g
    Language
    English
    ISBN
    ISBN 13: 9781584798033
    ISBN 10: 1584798033
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    LC subject heading:
    B&T General Subject: 240
    LC subject heading:
    Ingram Subject Code: CW
    Libri: ENGM3400, BACK3000, TEIG1000
    Warengruppen-Systematik des deutschen Buchhandels: 14570
    BIC subject category V2: WBVS
    LC subject heading: ,
    BISAC V2.8: CKB024000
    LC subject heading:
    DC22: 641.8/65, 641.865
    BISAC V2.8: CKB062000
    LC classification: TX773 .C5258 2009
    Thema V1.0: WBVS
    Illustrations note
    650 colour photographs
    Publisher
    Stewart, Tabori & Chang Inc
    Imprint name
    Stewart, Tabori & Chang Inc
    Publication date
    01 December 2009
    Publication City/Country
    New York
    Author Information
    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.