French Culinary Institute

(Author)

The Fundamental Techniques of Classic Pastry ArtsHardcover, 1 December 2009

The Fundamental Techniques of Classic Pastry Arts
Qty
1
Turbo
Ships in 2 - 3 days
In Stock
Free Delivery
Cash on Delivery
15 Days
Free Returns
Secure Checkout
Buy More, Save More
Print Length
512 pages
Language
English
Publisher
Stewart, Tabori, & Chang
Date Published
1 Dec 2009
ISBN-10
1584798033
ISBN-13
9781584798033

Description

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.

Product Details

Authors:
French Culinary InstituteJudith Choate
Book Format:
Hardcover
Country of Origin:
CN
Date Published:
1 December 2009
Dimensions:
26.01 x 23.47 x 4.72 cm
ISBN-10:
1584798033
ISBN-13:
9781584798033
Language:
English
Location:
New York, NY
Pages:
512
Weight:
2617.23 gm

Need Help?
+971 6 731 0280
support@gzb.ae

About UsContact UsPayment MethodsFAQsShipping PolicyRefund and ReturnTerms of UsePrivacy PolicyCookie Notice

VisaMastercardCash on Delivery

© 2024 White Lion General Trading LLC. All rights reserved.