Access Denied
IMPORTANT! If you’re a store owner, please make sure you have Customer accounts enabled in your Store Admin, as you have customer based locks set up with EasyLockdown app. Enable Customer Accounts
The Fundamental Techniques of Classic Pastry Arts
Out of Stock- Regular price
- $80.00
- Sale price
- $80.00
- Regular price
-
- Unit price
- / per
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.
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.
About the Authors
The French Culinary Institute (now part of the Institute of Culinary Education) has been a leading authority in professional culinary education for decades, known for its rigorous, technique-driven approach to classical cooking and pastry.
Judith Choate is a culinary educator and author whose work focuses on foundational techniques and professional standards in the pastry arts. As a contributor to the French Culinary Institute's instructional programs, she brings deep experience in translating culinary-school training into practical, reference-quality resources for cooks and bakers.
You May Also Like
View more
This product currently has no recommended items.
Sign up to our Newsletter
Our weekly newsletter is a curated collection of interviews, articles, stunning images and books we think you’ll love. Sign up to get 20% off.
In accordance with our privacy policy, you may unsubscribe at any time.
Invalid password
Enter
- Choosing a selection results in a full page refresh.