Pâtisserie

Mastering the Fundamentals of French Pastry
by Christophe Felder (Hardcover—2013)

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 croissants 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 method. 

There has never been such a comprehensive primer on pâtisserie. The important base components—such as crème pâtissière, pâte à choux, and chocolate ganache—are presented as stand-alone recipes. Once comfortable with these, the home baker can go on to tackle the famous and more complex creations—such as Éclairs, Saint-Honoré, Opéra—as well as feel empowered to explore new and original combinations. An entire chapter is devoted to decoration and another to sauces, syrups, and fillings. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, Pâtisserie dispels the mystery around classic French pastries so that everyone can make them at home.

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