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 patissier 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. Its each chapter begins with an overview of the required techniques, followed by dozens of recipes - many the original creations of distinguished FCI graduates. Distilling ten years of trial and error in teaching students, "The Fundamental Techniques of Classic Pastry Arts" is a comprehensive reference with hundreds of colour photographs, a wealth of insider tips and highly detailed information on tools and ingredients - quite simply the most valuable baking book you can own.
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About the Author
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 Pepin, Alain Sailhac andre Soltner, Jacques Torres and Andrea Immer Robinson, the FCI is among the leading schools of its kind anywhere.
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Customer Reviews
Most Helpful Customer Reviews
27 of 27 people found the following review helpful
By M
Format:Hardcover|Amazon Verified Purchase
I am very satisfied with the purchase for many reasons,one of them how well explained,detailed , and full of baking and pastry info this book is.
Not to mention mouthwatering, sumptuous cake recipies.Step by step baking and preparing instructions.The book covers almost every aspect of culinary art eg : preparation of puff pastry, creams and custards,breads and pastries,petits fours,truly amazing cakes and french tart doughs.There is also space for savoury pastries alongside sweet ones. It explains difficult sometimes to understand professional pastry terms( glossary supplied at the end of book).
All recipies are clearly explained and easy to follow, and all measure is in grams as well as in ounces.
All cake ingredients are properly explained to even small detail as if the authors want a reader to properly grasp the idea of creating an art.Their passion and devotion to baking is clear thoughout the book.What I personally like the most and find this very convienient is a small section called,evaluating your success'at the end of each recipe, which basically sums up how the end product should look like.
All in all I strongly recommend this book to everyone interested in everyday,simple baking as well as one on more professional level. I love baking and to me this book is simply priceless : )
ps. the book is big & heavy!!!!and needs physical effort to lift.
Not to mention mouthwatering, sumptuous cake recipies.Step by step baking and preparing instructions.The book covers almost every aspect of culinary art eg : preparation of puff pastry, creams and custards,breads and pastries,petits fours,truly amazing cakes and french tart doughs.There is also space for savoury pastries alongside sweet ones. It explains difficult sometimes to understand professional pastry terms( glossary supplied at the end of book).
All recipies are clearly explained and easy to follow, and all measure is in grams as well as in ounces.
All cake ingredients are properly explained to even small detail as if the authors want a reader to properly grasp the idea of creating an art.Their passion and devotion to baking is clear thoughout the book.What I personally like the most and find this very convienient is a small section called,evaluating your success'at the end of each recipe, which basically sums up how the end product should look like.
All in all I strongly recommend this book to everyone interested in everyday,simple baking as well as one on more professional level. I love baking and to me this book is simply priceless : )
ps. the book is big & heavy!!!!and needs physical effort to lift.
24 of 25 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
I'm an amateur cook, loving making desserts.
A profound book on french pastries. The book shows basic techniques (making Pâte Sucrée, Pâte Brisée, Pâte Sablée, Pastry Cream, Brioche, Pâte à choux, ...), illustrating them with pictures, giving exhaustive details. The descriptions show not only what has to be done and why but also what should not be done to avoid failures. There are enough recipes using the techniques (or base recipes). Most of the recipes have photos of the final dish or of the process of preparaion. Every recipe, tested till now (I've tried 10 of them), has proved quite good and enjoyed.
Knowing the base gives a field of improvisation on top of it.
I would buy the book again, which is not true for many books.
A profound book on french pastries. The book shows basic techniques (making Pâte Sucrée, Pâte Brisée, Pâte Sablée, Pastry Cream, Brioche, Pâte à choux, ...), illustrating them with pictures, giving exhaustive details. The descriptions show not only what has to be done and why but also what should not be done to avoid failures. There are enough recipes using the techniques (or base recipes). Most of the recipes have photos of the final dish or of the process of preparaion. Every recipe, tested till now (I've tried 10 of them), has proved quite good and enjoyed.
Knowing the base gives a field of improvisation on top of it.
I would buy the book again, which is not true for many books.
4 of 4 people found the following review helpful
By Marianthi
Format:Hardcover
This is a fantastic book. Having a huge collection of cookery books, I thought it would be just another one with an interesting title. But I was wrong. I cook and bake for more than 30 years and this book really helped me understand the fundamentals of baking. It gives answers to many questions about the art of Pastry and makes you understand how things work and why. I strongly recommend it to anyone who's seriously involved in the pastry making business.
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4.1 out of 5 stars
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Most Recent Customer Reviews
1.0 out of 5 stars
Unacceptable for non American tastes
I was very much looking forward to learning more about pastry techniques when I ordered this book.
Unfortunately, with the exception of a few recipes, this book is... Read more
Unfortunately, with the exception of a few recipes, this book is... Read more
Published 8 months ago by Andrew Sampson
5.0 out of 5 stars
Superb book.
Stepping up my game with this amazing must have book!
Made several things which have all been received well. Read more
Made several things which have all been received well. Read more
Published 11 months ago by Carole Higham
2.0 out of 5 stars
lacking in precision
The book covers a great deal of classic techniques in detail, sometimes way too much. However there are so many fundamental errors in the cooking processes and quantities of... Read more
Published 12 months ago by Doug
2.0 out of 5 stars
A huge disspaointment!
the book contains a very good repertoire of classic baking recipes. However, it contains many errors even in very trivial recipes, like caramel (try the Tarte Tatin and you will... Read more
Published 13 months ago by Tania
5.0 out of 5 stars
A true Classic and fantastic reference for the serious chef or home...
Weighing in at nearly 3kg, the Fundamental Techniques of Classic Pastry Arts is a large tome with 512 pages of goodness. Read more
Published 17 months ago by Danny Marbella
2.0 out of 5 stars
Oh, I do really want to love you!
This book is very precise and informative and has taught me a lot about the art of pastry.
However, ALOT of the recipes do not match the photographic instruction making... Read more
However, ALOT of the recipes do not match the photographic instruction making... Read more
Published 19 months ago by Mr. W. P. Burgess
5.0 out of 5 stars
Amazing in every way
Absolutely beautiful - a must to everyone enjoying desserts and pastry. I can't even begin to describe how awesome this book is. I can only suggest that you buy it. Read more
Published 19 months ago by Maria Ines Faria
5.0 out of 5 stars
Pastry made simple
Excellent book which demonstrates techniques and provides useful tips at every section. Photography is very clear, which eliminates error. Superb step-by-step clear instructions. Read more
Published 20 months ago by Mrs Younger
5.0 out of 5 stars
Super!
A book with all you need to know about making cakes (not just pastry, as some people might think from the title!) - in great detail!!
Published on 19 April 2011 by JLU
3.0 out of 5 stars
Adequate but not wonderful
The key word in the title is "Fundemental". The book concentrates on traditional items and there is not a huge amount that is new or novel. Read more
Published on 7 Jan 2011 by Petrus
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