£35.00
FREE Delivery in the UK.
In stock.
Dispatched from and sold by Amazon. Gift-wrap available.
Patisserie: Mastering the... has been added to your Basket
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 3 images

Patisserie: Mastering the Fundamentals of French Pastry Hardcover – 26 Feb 2013

4.9 out of 5 stars 56 customer reviews

See all formats and editions Hide other formats and editions
Amazon Price
New from Used from
Hardcover
"Please retry"
£35.00
£22.26 £27.15
Note: This item is eligible for click and collect. Details
Pick up your parcel at a time and place that suits you.
  • Choose from over 13,000 locations across the UK
  • Prime members get unlimited deliveries at no additional cost
How to order to an Amazon Pickup Location?
  1. Find your preferred location and add it to your address book
  2. Dispatch to this address when you check out
Learn more
£35.00 FREE Delivery in the UK. In stock. Dispatched from and sold by Amazon. Gift-wrap available.
click to open popover

Special Offers and Product Promotions


Frequently Bought Together

  • Patisserie: Mastering the Fundamentals of French Pastry
  • +
  • Patisserie: A Masterclass in Classic and Contemporary Patisserie
  • +
  • Professional Patisserie: For Levels 2, 3 and Professional Chefs
Total price: £89.49
Buy the selected items together

Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone

To get the free app, enter your mobile phone number.



 get baking  get baking


Product details

  • Hardcover: 800 pages
  • Publisher: Rizzoli International Publications; 01 edition (26 Feb. 2013)
  • Language: English
  • ISBN-10: 0847839621
  • ISBN-13: 978-0847839629
  • Product Dimensions: 19.4 x 6.1 x 25.8 cm
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (56 customer reviews)
  • Amazon Bestsellers Rank: 20,573 in Books (See Top 100 in Books)

Product Description

Review

"Immensely talented, Chef Christophe offers a rare glimpse into the intricacies of French pastry-making never before seen in such detail. Pastry chefs are like chemists, and this book opens the door to the secrets of timing and texture that are so important in French pastry. With a guiding hand, Christophe makes patisserie more accessible for the home chef and reveals details that separate an ordinary pastry from an extraordinary one. People will love discovering Christophe's talent through this book."
--Francois Payard, pastry chef of FP Patisserie and Francois Payard Bakery

"Christophe Felder is a rarity: a stunningly talented pastry chef with a true gift for teaching. He can make everything from butter croissants that flake into a million shards to simple coconut macaroons easy to understand and equally easy to prepare at home--and that's just what he does in this new book. A treasure for bakers from beginners to pros."
--Dorie Greenspan, author of "Baking: From My Home to Yours and Around My French Table

""This monumental work by one of the best pastry chefs in France will delight anyone looking to re-create the all-beloved French classics at home. Bakers everywhere will be thrilled to have Christophe Felder's easy-to-follow recipes in their kitchen--and even happier with the sweet rewards!"
--David Lebovitz, author of "The Sweet Life in Paris

""I can't think of a better introduction to the classic canon of French pastry! Broad in scope and yet easy to manage, the detailed recipes are outdone only by the clear and concise step-by-step images that accompany each one. Christophe Felder is a true master of the art and this long-awaited translation of Patisserie is sure to become a benchmark for ambitious bakers."
--Michael Laiskonis, creative director at the Institute of Culinary Education

""Patisserie" is a must-have for the reference shelf." "thekitchn.com
"
"Immensely talented, Chef Christophe offers a rare glimpse into the intricacies of French pastry-making never before seen in such detail. Pastry chefs are like chemists, and this book opens the door to the secrets of timing and texture that are so important in French pastry. With a guiding hand, Christophe makes patisserie more accessible for the home chef and reveals details that separate an ordinary pastry from an extraordinary one. People will love discovering Christophe's talent through this book." Francois Payard, pastry chef of FP Patisserie and Francois Payard Bakery

"Christophe Felder is a rarity: a stunningly talented pastry chef with a true gift for teaching. He can make everything from butter croissants that flake into a million shards to simple coconut macaroons easy to understand and equally easy to prepare at home--and that's just what he does in this new book. A treasure for bakers from beginners to pros." Dorie Greenspan, author of "Baking: From My Home to Yours and Around My French Table

""This monumental work by one of the best pastry chefs in France will delight anyone looking to re-create the all-beloved French classics at home. Bakers everywhere will be thrilled to have Christophe Felder's easy-to-follow recipes in their kitchen--and even happier with the sweet rewards!" David Lebovitz, author of "The Sweet Life in Paris

""I can't think of a better introduction to the classic canon of French pastry! Broad in scope and yet easy to manage, the detailed recipes are outdone only by the clear and concise step-by-step images that accompany each one. Christophe Felder is a true master of the art and this long-awaited translation of Patisserie is sure to become a benchmark for ambitious bakers." Michael Laiskonis, creative director at the Institute of Culinary Education

"An excellent pastry and baking guide such as this doesn't come along every day - don't miss out on it." "Cookbook Digest
"
""Patisserie" is a must-have for the reference shelf." "thekitchn.com
"
"Immensely talented, Chef Christophe offers a rare glimpse into the intricacies of French pastry-making never before seen in such detail. Pastry chefs are like chemists, and this book opens the door to the secrets of timing and texture that are so important in French pastry. With a guiding hand, Christophe makes patisserie more accessible for the home chef and reveals details that separate an ordinary pastry from an extraordinary one. People will love discovering Christophe's talent through this book." Francois Payard, pastry chef of FP Patisserie and Francois Payard Bakery
"Christophe Felder is a rarity: a stunningly talented pastry chef with a true gift for teaching. He can make everything from butter croissants that flake into a million shards to simple coconut macaroons easy to understand and equally easy to prepare at home--and that's just what he does in this new book. A treasure for bakers from beginners to pros." Dorie Greenspan, author of "Baking: From My Home to Yours and Around My French Table
""This monumental work by one of the best pastry chefs in France will delight anyone looking to re-create the all-beloved French classics at home. Bakers everywhere will be thrilled to have Christophe Felder's easy-to-follow recipes in their kitchen--and even happier with the sweet rewards!" David Lebovitz, author of "The Sweet Life in Paris
""I can't think of a better introduction to the classic canon of French pastry! Broad in scope and yet easy to manage, the detailed recipes are outdone only by the clear and concise step-by-step images that accompany each one. Christophe Felder is a true master of the art and this long-awaited translation of Patisserie is sure to become a benchmark for ambitious bakers." Michael Laiskonis, creative direc

An excellent pastry and baking guide such as this doesn t come along every day don t miss out on it. "Cookbook Digest
"
""Patisserie" is a must-have for the reference shelf." "thekitchn.com
"
Immensely talented, Chef Christophe offers a rare glimpse into the intricacies of French pastry-making never before seen in such detail. Pastry chefs are like chemists, and this book opens the door to the secrets of timing and texture that are so important in French pastry. With a guiding hand, Christophe makes patisserie more accessible for the home chef and reveals details that separate an ordinary pastry from an extraordinary one. People will love discovering Christophe s talent through this book. Francois Payard, pastry chef of FP Patisserie and Francois Payard Bakery
Christophe Felder is a rarity: a stunningly talented pastry chef with a true gift for teaching. He can make everything from butter croissants that flake into a million shards to simple coconut macaroons easy to understand and equally easy to prepare at home and that s just what he does in this new book. A treasure for bakers from beginners to pros. Dorie Greenspan, author of "Baking: From My Home to Yours and Around My French Table
" This monumental work by one of the best pastry chefs in France will delight anyone looking to re-create the all-beloved French classics at home. Bakers everywhere will be thrilled to have Christophe Felder's easy-to-follow recipes in their kitchen and even happier with the sweet rewards! David Lebovitz, author of "The Sweet Life in Paris
" I can t think of a better introduction to the classic canon of French pastry! Broad in scope and yet easy to manage, the detailed recipes are outdone only by the clear and concise step-by-step images that accompany each one. Christophe Felder is a true master of the art and this long-awaited translation of Patisserie is sure to become a benchmark for ambitious bakers. Michael Laiskonis, creative director at the Institute of Culinary Education"

About the Author

Christophe Felder is one of the world s most respected pastry masters. After working at Fauchon and Guy Savoy, he served as the pastry chef at the Hotel de Crillon for fifteen years. He has published more than twenty cookbooks in France, but this is the first to be translated into English. In 2009, he founded his own school devoted to teaching pastry skills to the home cook, located in Strasbourg, France."


What Other Items Do Customers Buy After Viewing This Item?

Customer Reviews

4.9 out of 5 stars
Share your thoughts with other customers

Top Customer Reviews

Format: Hardcover Verified Purchase
I bought this book as quite a beginner to pastry. I'd only made a few quiches and a few pies out of basic short crust pastry. 'Patisserie' has taught me the precision, accuracy and discipline involved in making French pastries. I am growing more confident and getting quicker at making tarts. There are obviously a huge amount of different recipes, set out as lessons, and I started off following every recipe through in order, but now I've diverged from this and enjoy choosing which recipe to follow next. The book isn't necessarily set out basic to advanced through all the lessons, but more divided into sections, which makes more sense (Tartes, Les Cremes etc). There are a lot of photos to go along with the steps in the recipe, and these show the important things like how the texture of something should look so that your pastries turn out right!

Some things that might be helpful to know are:
- A lot of the recipes contain almonds as in traditional French pastry
- A lot of these aren't particularly quick recipes, with tart pastry requiring 2 hours chill time

although these things don't bother me!

Also, I struggled to find all the correct sized pastry rings the recipes sometimes ask for, but the book gives alternatives such as using a tart pan with a removable bottom instead, the same is given for vanilla essence instead of pods, so it is pretty accommodating!

The book contains every thing you could want to eat and make in a Patisserie, from tartes to macarons to croissants and pretty much everything in between...

I would recommend this book to anyone wanting to learn 'the Fundamentals of French Pastry', it is a brilliant book, and will keep me busy and happy for a long time!
Comment 15 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
OK, granted I haven't baked from it yet, I only received it today having pre-ordered it from Amazon, but I couldn't resist sharing my first impressions. At the time of pre-order there was no "Look Inside" available, the write up is fairly bland and there wasn't even a cover photo on the jacket to inspire me. As a keen home baker who's done some semi-professional baking, I was looking for a book which would give me half a chance at reproducing at home, the magnificent and perfectly presented French pâtisserie that I so love. The write up not being the most inspiring I googled Christophe Felder and found a string of accolades and gourmet credentials and decided to take a chance. The book arrived today and having had no great expectations about how good it would be I am bowled over. Entitled the "Fundamentals" of French Pastry, I was expecting a far less weighty tome introducing the basics, this is more akin to a professional pâtisserie course in words and pictures. Whilst this will never be the same as attending full-time Parisienne Pâtisserie School, I'm betting it will be as close as you can get from the comfort of your own kitchen. I've done some Masterclasses at cookery school so whilst a mostly self-taught enthusiast with a few classes under my belt, I've seen and learnt enough to be confident that this book is going to deliver.

For a start it is nearly three inches thick, so comprehensive it is. There are 207 "lessons" on 800 pages each illustrated with step-by-step detailed photos complete with guidance on how to achieve the professional standards of presentation and finish which epitomise French Pâtisserie.
Read more ›
3 Comments 30 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
I don't normally write reviews, but this book is utterly superb in its detail with incredible picture tutorials for every single recipe. I bought this book having been engrossed in the Great British Bake Off and having recently read the article on the BBC about Parisian Patisseries and it does not disappoint. It covers all the main techniques, patisserie classics and gives really good advice on what to do to get the best out of your ingredients. I now have new found appreciation for the art of a good Patissier!
Comment 10 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
The amount of pictures describing the steps is probably the best single feature of the book. There are plenty of times when they show you what things should look like or what you should do. Sometimes the pictures are pointless as it's obvious, but they're still nice. The amount of content in the book is dazzling and apart from a few lessons such as a few where almond paste is used to make decorative things I didn't really find anything I don't want to try out at some point.

I've tried kouign amann and the basic brioche recipes so far and while the results have been outstanding, I do have to note that when using these recipes, you should have some common sense. For example the gram conversion on cups of flour is fairly inaccurate for the flour I've used, which resulted in my brioche seemingly not having enough flour since the weight of flour I use seems to be a bit heavier than the one used for conversions. This was, however, something that was obviously easy to correct by adding more. Similiarly I think the kouign amann recipe could use a bit more water and I think I was correct. However, I can't say the book is to blame. The flour I'm using as "all purpose flour" probably just simply is different from the one Christophe Felder used for the book.
Comment 4 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews



Feedback