The fundamental techniques of classic pastry arts / The French Culinary Institute [with] Judith Choate ; photographs by Matthew Septimus.

Cover image for The fundamental techniques of classic pastry arts / The French Culinary Institute [with] Judith Choate ; photographs by Matthew Septimus.

ISBN:

9781584798033

Title:

The fundamental techniques of classic pastry arts / The French Culinary Institute [with] Judith Choate ; photographs by Matthew Septimus.

Author:

Choate, Judith.

Personal Author:

Choate, Judith.

Publication Information:

New York : Stewart, Tabori & Chang, c2009.

Physical Description:

512 p. : col. ill. ; 24 cm.

Contents:

Introduction to the professional pastry kitchen -- Ingredients commonly used in pastry making -- Tartes: an overview of basic French tart doughs -- Pâte à choux: an overview of cream puff dough -- Pâte feuilletée: an overview of puff pastry -- Crèmes et flans: an overview of creams and custards -- Pains et viennoiseries: an overview of breads and pastries -- Gâteaux: an overview of cakes -- Petits fours: an overview of small fancy cookies, cakes, and confections.

Subject Term:

Desserts.

Pastry.

Cooking, French.

Added Corporate Author:

French Culinary Institute (New York, N.Y.)

Format:

Books

Electronic Access:

Publisher description http://www.loc.gov/catdir/enhancements/fy1009/2009006902-d.html

Publication Date:

2009

Publication Information:

New York : Stewart, Tabori & Chang, c2009.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.865 CHO	Book	1	Standard shelving location	Searching... Unknown

Bound With These Titles

On Order

Summary

An 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 pâtissier 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.
Each chapter begins with an overview of the required techniques, followed by dozens of recipes-many the original creations of distinguished FCI graduates. Each recipe even includes a checklist to help you evaluate your success as measured against professional standards of perfection! Distilling ten years of trial and error in teaching students, The Fundamental Techniques of Classic Pastry Arts is a comprehensive reference with hundreds of color photographs, a wealth of insider tips, and highly detailed information on tools and ingredients-quite simply the most valuable baking book you can own.

Author Notes

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 Pépin, Alain Sailhac, André Soltner, and Jacques Torres, the FCI is among the leading schools of its kind anywhere.