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

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

ISBN:

9781584798033

Titre:

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

Auteur:

Choate, Judith.

Auteur personnel:

Choate, Judith.

Informations de publication:

New York : Stewart, Tabori & Chang, c2009.

Description physique:

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

Contenu:

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.

Terme sujet:

Desserts.

Pastry.

Cooking, French.

Auteur d'entreprise ajouté:

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

Format:

Livres

Accès électronique:

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

Date de publication:

2009

WAIT_PUBINFO:

New York : Stewart, Tabori & Chang, c2009.

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Numéro de rayon	Type de documentation	Copier	Emplacement en rayon	Statut
641.865 CHO	Book	1	Standard shelving location	Recherche en cours... Inconnu

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Résumé

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.

Notes de l'auteur

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.