Patisserie: Mastering the Fundamentals of French Pastry


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. read more

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ISBN:

9780847839629

Format:

Hardback

Pages:

800

Dimensions:

19cm x 25cm

RRP:

$85.00

Category:

Food

Publisher:

Rizzoli International

Published:

02 April 2013

ABOUT THE AUTHOR

Christophe Felder