Patisserie: Mastering The Fundamentals Of French Pastry

by Christophe Felder

Rizzoli | February 26, 2013 | Hardcover

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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 croissaints 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 instructions. There has never been such a comprehensive primer on patisserie. The important base components-such as crème patisserie, 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 as well as sauces, syrups, and fillings. Whether used to develop skills or to refine techniques, to gain or simply broaden a repertoire, Patisserie dispels the mystery around classic French pastries, so that everyone can make them at home.

Format: Hardcover

Dimensions: 800 pages, 4 × 3.01 × 0.96 in

Published: February 26, 2013

Publisher: Rizzoli

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0847839621

ISBN - 13: 9780847839629

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– More About This Product –

Patisserie: Mastering The Fundamentals Of French Pastry

by Christophe Felder

Format: Hardcover

Dimensions: 800 pages, 4 × 3.01 × 0.96 in

Published: February 26, 2013

Publisher: Rizzoli

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0847839621

ISBN - 13: 9780847839629

From the Publisher

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 croissaints 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 instructions. There has never been such a comprehensive primer on patisserie. The important base components-such as crème patisserie, 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 as well as sauces, syrups, and fillings. Whether used to develop skills or to refine techniques, to gain or simply broaden a repertoire, Patisserie dispels the mystery around classic French pastries, so that everyone can make them at home.

About the Author

Christophe Felder is one of the world's most respected pastry masters. After working at Fauchon and Guy Savoy, he served as the pastry chef at the Hôtel de Crillon for fifteen years. He has published more than twenty cookbooks in France, but this is the first to be translated into English. In 2009, he founded his own school devoted to teaching pastry skills to the home cook, located in Strasbourg, France.

Editorial Reviews

“An excellent pastry and baking guide such as this doesn’t come along every day – don’t miss out on it.” ~ Cookbook Digest " Patisserie is a must-have for the reference shelf." ~ thekitchn.com “Immensely talented, Chef Christophe offers a rare glimpse into the intricacies of French pastry-making never before seen in such detail. Pastry chefs are like chemists, and this book opens the door to the secrets of timing and texture that are so important in French pastry. With a guiding hand, Christophe makes patisserie more accessible for the home chef and reveals details that separate an ordinary pastry from an extraordinary one. People will love discovering Christophe’s talent through this book.” ~François Payard, pastry chef of FP Patisserie and Francois Payard Bakery “Christophe Felder is a rarity: a stunningly talented pastry chef with a true gift for teaching. He can make everything from butter croissants that flake into a million shards to simple coconut macaroons easy to understand and equally easy to prepare at home—and that’s just what he does in this new book. A treasure for bakers from beginners to pros.” ~Dorie Greenspan, author of Baking: From My Home to Yours and Around My French Table “This monumental work by one of the best pastry chefs in France will delight anyone looking to re-create the all-beloved French classics at home. Bakers everywhere will be thrilled to have Christophe Fe
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