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.