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Product info

<p/><br></br><p><b> About the Book </b></p></br></br>this guide covers the many skills an aspiring pastry chef must master. It presents chapters on every classic category of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes and petits fours.<p/><br></br><p><b> Book Synopsis </b></p></br></br>An indispensable addition to any serious home baker's library, <i>The Fundamental Techniques of Classic Pastry Arts </i>covers the many skills an aspiring pastry chef must master. Based on the internationally lauded curriculum developed by master <i>pâtissier</i> 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, <i><i>The Fundamental Techniques of Classic Pastry Arts </i></i>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.<br><p/><br></br><p><b> About the Author </b></p></br></br>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.

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