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1 Burnside Cooking and Food- Baking General
11 Remote Warehouse Cooking and Food- Desserts

The Fundamental Techniques of Classic Pastry Arts

by

The Fundamental Techniques of Classic Pastry Arts Cover

 

Synopses & Reviews

Publisher Comments:

The Fundamental Techniques of Classic Italian Cuisine is a comprehensive guide to traditional Italian cooking. The book teaches the skills necessary to master both the art and the science of classic Italian cuisine, as presented by The International Culinary Centerandrsquo;s School of Italian Studies. With more than 200 recipes, detailed instructions on the professional techniques required to prepare them, and hundreds of photographs, this one-of-a-kind cookbook will appeal to both home cooks and working chefs. The book begins with andldquo;Flavors of Italy,andrdquo; an overview of the primary ingredients used in Italian cooking. The recipes that compose the core of the book are organized in 20 chapters, from antipasti, stocks, sauces, and soups to pasta, risotto, pizza, fish, meats, vegetables, and a spectacular array of desserts. The final section is an encyclopedic glossary of Italian cooking techniques, each illustrated with precise step-by-step photographs.

Praise for The Fundamental Techniques of Classic Italian Cuisine:

andldquo;Wow. This cookbook. . . . Wow. Letandrsquo;s just say if you love pasta above all else and strive for risotto perfection . . . then this is most definitely the cookbook for you!andrdquo; andmdash;TheKitchn.com

Synopsis:

An indispensable addition to any serious home bakerand#8217;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 pand#226;tissier Jacques Torres for New Yorkand#8217;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.and#160;
Each chapter begins with an overview of the required techniques, followed by dozens of recipesand#151;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 ingredientsand#151;quite simply the most valuable baking book you can own.

About the Author

For more than 20 years, The French Culinary Institute in Manhattan has been teaching the fundamentals of Western cuisine through its and#147;Total Immersionand#8221; curriculum. With a world-class faculty, including deans Jacques Pand#233;pin, Alain Sailhac, Andrand#233; Soltner, and Jacques Torres,and#160;the FCI is among the leading schools of its kind anywhere.

Product Details

ISBN:
9781584798033
Author:
French Culinary Inst
Publisher:
Stewart, Tabori, & Chang
With:
Pastry Chefs of the French Culinary Inst
Photographer:
Septimus, Matthew
Author:
Casella, Cesare
Author:
Septimus, Mathew
Author:
French Culinary Institute
Author:
Choate, Judith
Author:
Lyness, Stephanie
Author:
International Culinary Center
Subject:
Cookery, french
Subject:
Pastry
Subject:
Courses & Dishes - Pastry
Subject:
Courses & Dishes - Desserts
Subject:
Desserts
Subject:
Cooking and Food-Pies and Pastries
Subject:
Italian
Copyright:
Edition Description:
Hardcover w/Dust Jacket
Publication Date:
20091231
Binding:
HARDCOVER
Grade Level:
from 8 up to 17
Language:
English
Illustrations:
650 color photographs
Pages:
512
Dimensions:
9 x 10 x 1.75 in
Age Level:
from 13 up to 99

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Related Subjects

Cooking and Food » Baking » General
Cooking and Food » Baking » Pies and Pastries
Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » Desserts and Candy » General
Cooking and Food » Professional and Quantity » General

The Fundamental Techniques of Classic Pastry Arts New Hardcover
0 stars - 0 reviews
$85.00 In Stock
Product details 512 pages Stewart, Tabori, & Chang - English 9781584798033 Reviews:
"Synopsis" by ,
An indispensable addition to any serious home bakerand#8217;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 pand#226;tissier Jacques Torres for New Yorkand#8217;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.and#160;
Each chapter begins with an overview of the required techniques, followed by dozens of recipesand#151;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 ingredientsand#151;quite simply the most valuable baking book you can own.

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