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Patisserie: Mastering the Fundamentals of French Pastry
Christopher Felder
€ 66.80
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Description for Patisserie: Mastering the Fundamentals of French Pastry
Hardcover. "Title of the original edition: Patisserie, l'ultime reference"--P. opp. t.p. Num Pages: 800 pages, 3200 Colour Photographs. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 254 x 197 x 58. Weight in Grams: 2750.
All the classic French pastries made accessible for the home cook, with 3,200 photographs. For every serious home baker, French pastry represents the ultimate achievement. But to master the techniques, a written recipe can take you only so far--what is equally important is to see a professional in action, to learn the nuances of rolling out dough for croissaints 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. There has never been such a comprehensive primer on patisserie. The important base components--such ... Read more
All the classic French pastries made accessible for the home cook, with 3,200 photographs. For every serious home baker, French pastry represents the ultimate achievement. But to master the techniques, a written recipe can take you only so far--what is equally important is to see a professional in action, to learn the nuances of rolling out dough for croissaints 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. There has never been such a comprehensive primer on patisserie. The important base components--such ... Read more
Product Details
Publisher
Rizzoli International Publications
Number of pages
800
Format
Hardback
Publication date
2013
Condition
New
Weight
2717g
Number of Pages
800
Place of Publication
New York, United States
ISBN
9780847839629
SKU
V9780847839629
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Christopher Felder
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 H tel 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 ... Read more
Reviews for Patisserie: Mastering the Fundamentals of French Pastry
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 ... Read more