9780847839629

Patisserie: Mastering the Fundamentals of French Pastry

Felder, Christophe

ISBN 10: 0847839621 / 0-8478-3962-1
ISBN 13: 9780847839629
Publisher: Rizzoli
Publication Date: 2013
Binding: Hardcover
Editorial Reviews for this title:
Synopsis:
All the classic French pastries made accessible for the home cook, with 3,200 photographs. For every serious home baker, French pastry represents the ultimate achievement. But to master the techniques, a written recipe can take you only so far—what is equally important is to see a professional in action, to learn the nuances of rolling out dough for croissaints or caramelizing apples for a tarte tatin. For each of the 210 recipes here, there are photographs that lead the reader through every step of the instructions. There has never been such a comprehensive primer on patisserie. The important base components—such as crème patisserie, pâte à choux, and chocolate ganache—are presented as stand-alone recipes. Once comfortable with these, the home baker can go on to tackle the famous and more complex creations—such as Éclairs, Saint-Honoré, Opéra—as well as feel empowered to explore new and original combinations. An entire chapter is devoted to decoration as well as sauces, syrups, and fillings. Whether used to develop skills or to refine techniques, to gain or simply broaden a repertoire, Patisserie dispels the mystery around classic French pastries, so that everyone can make them at home.

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Patisserie (ISBN: 0847839621 / 0-8478-3962-1)
Felder, Christophe
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Patisserie: Mastering the Fundamentals of French Pastry (Hardcover) (ISBN: 0847839621 / 0-8478-3962-1)
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Book Description: Hardcover. Book Condition: New. 190mm x 61mm x 256mm. Hardcover. All the classic French pastries made accessible for the home cook, with 3,200 photographs. For every serious home baker, French pastry represents the ultimate achievement. But to master th.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 800 pages. 2.672. Bookseller Inventory # 9780847839629

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Patisserie: Mastering the Fundamentals of French Pastry (Hardback) (ISBN: 9780847839629)
Felder, Christophe
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Book Description: Rizzoli International Publications, United States, 2013. Hardback. Book Condition: New. 257 x 198 mm. Language: English Brand New Book. All the classic French pastries made accessible for the home cook, with 3,200 photographs. For every serious home baker, French pastry represents the ultimate achievement. But to master the techniques, a written recipe can take you only so far--what is equally important is to see a professional in action, to learn the nuances of rolling out dough for croissaints or caramelizing apples for a tarte tatin. For each of the 210 recipes here, there are photographs that lead the reader through every step of the instructions. There has never been such a comprehensive primer on patisserie. The important base components--such as creme patisserie, pate a choux, and chocolate ganache--are presented as stand-alone recipes. Once comfortable with these, the home baker can go on to tackle the famous and more complex creations--such as Eclairs, Saint-Honore, Opera--as well as feel empowered to explore new and original combinations. An entire chapter is devoted to decoration as well as sauces, syrups, and fillings. Whether used to develop skills or to refine techniques, to gain or simply broaden a repertoire, Patisserie dispels the mystery around classic French pastries, so that everyone can make them at home. Bookseller Inventory # AAU9780847839629

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PATISSERIE: Mastering the Fundamentals of French Pastry (ISBN: 0847839621 / 0-8478-3962-1)
Felder, Christophe
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Patisserie: Mastering the Fundamentals of French Pastry (Hardback) (ISBN: 9780847839629)
Felder, Christophe
ISBN 10: 0847839621
ISBN 13: 9780847839629
Bookseller: The Book Depository (Gloucester, UK, United Kingdom)
Bookseller Rating: 5-star rating
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Book Description: Rizzoli International Publications, United States, 2013. Hardback. Book Condition: New. 257 x 198 mm. Language: English Brand New Book. All the classic French pastries made accessible for the home cook, with 3,200 photographs. For every serious home baker, French pastry represents the ultimate achievement. But to master the techniques, a written recipe can take you only so far--what is equally important is to see a professional in action, to learn the nuances of rolling out dough for croissaints or caramelizing apples for a tarte tatin. For each of the 210 recipes here, there are photographs that lead the reader through every step of the instructions. There has never been such a comprehensive primer on patisserie. The important base components--such as creme patisserie, pate a choux, and chocolate ganache--are presented as stand-alone recipes. Once comfortable with these, the home baker can go on to tackle the famous and more complex creations--such as Eclairs, Saint-Honore, Opera--as well as feel empowered to explore new and original combinations. An entire chapter is devoted to decoration as well as sauces, syrups, and fillings. Whether used to develop skills or to refine techniques, to gain or simply broaden a repertoire, Patisserie dispels the mystery around classic French pastries, so that everyone can make them at home. Bookseller Inventory # AAU9780847839629

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