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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.