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The Fundamental Techniques of Classic Pastry Arts

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最低价：￥296.50

定价：￥474.50

作者：French Culinary Institute ， Judith Choate 著

出版社：Stewart， Tabori & Chang

出版时间：2009-11-01

I S B N：9781584798033

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The Fundamental Techniques of Classic Pastry Arts

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296.50元

The Fundamental Techniques of Classic Pastry Arts

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417.60元

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内容简介

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 patissier 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. Its each chapter begins with an overview of the required techniques, followed by dozens of recipes - many the original creations of distinguished FCI graduates. Distilling ten years of trial and error in teaching students, "The Fundamental Techniques of Classic Pastry Arts" is a comprehensive reference with hundreds of colour photographs, a wealth of insider tips and highly detailed information on tools and ingredients - quite simply the most valuable baking book you can own.

作者简介

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.