Synopsis
Newly updated and expanded with 3,500 step-by-step photographs, all the classics of French patisserie are made accessible for the home cook. 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 233 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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About the Author
Christophe Felder is one of the world’s most respected pastry masters. After working at Fauchon and Guy Savoy, he served as the pastry chef at the Hôtel de Crillon for fifteen years. He has published more than twenty cookbooks in France, but this is the first to be translated into English. In 2009, he founded his own school devoted to teaching pastry skills to the home cook, located in Strasbourg, France.
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Patisserie (Hardcover)
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Rizzoli International Publications, New York, 2013
ISBN 10: 0847839621
ISBN 13: 9780847839629
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Hardcover. Condition: new. 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 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. "Title of the original edition: Patisserie, l'ultime reference"--P. opp. t.p. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780847839629
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Patisserie
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Patisserie
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Patisserie
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Patisserie: Mastering the Fundamentals of French Pastry
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Condition: New. 2013. 1/27/2013. Hardcover. "Title of the original edition: Patisserie, l'ultime reference"--P. opp. t.p. Num Pages: 800 pages, 3200 Colour Photographs. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 254 x 197 x 58. Weight in Grams: 2750. . . . . . Books ship from the US and Ireland. Seller Inventory # V9780847839629
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Patisserie: Mastering the Fundamentals of French Pastry
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ISBN 10: 0847839621
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Condition: New. 2013. 1/27/2013. Hardcover. "Title of the original edition: Patisserie, l'ultime reference"--P. opp. t.p. Num Pages: 800 pages, 3200 Colour Photographs. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 254 x 197 x 58. Weight in Grams: 2750. . . . . . Seller Inventory # V9780847839629
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Patisserie
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