PATISSERIE: MASTERING THE FUNDAMENTALS OF FRENCH PASTRY
Synopsis: PATISSERIE: MASTERING THE FUNDAMENTALS OF FRENCH PASTRY
All the classic French pastries made accessible for the home cook, with 3200 step-by-step photographs. For every serious home baker, French pastry represents the ultimate achievement. But to master the techniques, a written recipe can go only so far - what is equally important is to see a professional in action, to learn the nuances of rolling out dough for croissants or caramelizing apples for a tarte tatin. For each of the 210 recipes here, there are photographs that lead the reader through every step of the instructions.
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All the classic French pastries made accessible for the home cook, with 3200 step-by-step photographs.
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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 Hôtel 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.