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The Fundamental Techniques of Classic Pastry Arts Hardcover – 5 Nov 2009
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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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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.
Unfortunately, with the exception of a few recipes, this book is entirely written with recipes for the American palette.
Either the recipes are too sweet, too creamy or the combination of ingredients are disproportionate to known standards. The Pate Sucre quantities defy logic and it certainly defied any attempt to roll out, despite refrigerating the pastry for a day.
Whilst the cover looks great, this isn't a book of classic French pastry making. It's American baking and it's about as subtle as a sledgehammer.
Overall, I think I prefer Wayne Gisslen's Professional Baking.
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.
I gave it two stars for the quality of the book and the complete repertoir. Otherwise, it is simply a good looking yet useless book on my shelf.
The book covers anything and everything having to do with pastry from tools and ingredients on through breads, cakes, and confections. The chapters, called "sessions" by the authors, are centered on the basic pastry doughs: french tart dough, cream puff dough, puff pastry dough, and bread. Rounding out the sessions are those on other pastry items including creams and custards; cakes; and petits fours.
Each dough session starts off with an overview of the basic dough including a treatise on the ingredients that make up the dough and variations on the dough. Following that are techniques to make the dough and how to work with it. Within each session are sets of demonstrations that cover just about anything you'd ever want to make with that dough. The demonstrations are chock full of pictures that go into detail on each of the important steps. One of the best parts about the book are little "Dean's Tip" boxes in the margin. These little tips are spread through the book giving great little tips that you would get only if you were sitting in class at the Culinary Institute.
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