The Fundamental Techniques of Classic Pastry Arts by French Culinary Institute - PDF free download eBook

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  • Published: Dec 17, 2015
  • Reviews: 429

Brief introduction:

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...

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Details of The Fundamental Techniques of Classic Pastry Arts

ISBN
9781584798033
Publication date
Age range
18+ Years
Book language
English
Pages
512
Format
PDF, CHM, FB2, TXT
Quality
Low quality scanned pages
Dimensions
10.30 (w) x 9.30 (h) x 1.90 (d)
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Some brief overview of this book

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.

Winner of the 2010 James Beard Foundation Book Award for Cooking from a Professional Point of View

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A few words about book 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 Pépin, Alain Sailhac, André Soltner, and Jacques Torres, the FCI is among the leading schools of its kind anywhere.

h 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.

Winner of the 2010 James Beard Foundation Book Award for Cooking from a Professional Point of View

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