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The Fundamental Techniques of Classic Pastry Arts, by French Culinary Institute, Judith Choate
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An indispensable addition to any serious home baker’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 p�tissier 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, 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 ingredients—quite simply the most valuable baking book you can own.
- Sales Rank: #129835 in Books
- Published on: 2009-11-01
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x 2.00" w x 10.00" l, 5.77 pounds
- Binding: Hardcover
- 512 pages
About the Author
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 P�pin, Alain Sailhac, Andr� Soltner, and Jacques Torres,�the FCI is among the leading schools of its kind anywhere.
Most helpful customer reviews
0 of 0 people found the following review helpful.
I should have known better, but a book that has the seal of ...
By Sofia Gaviria
Not the most reliable of Pastry cookbooks. The recipe for Macarons is a disaster. I have a recipe that is quite different from the one in this book which I have made for years quite successfully, but when I saw the one in THE FUNDAMENTAL TECHNIQUES OF CLASSIC PASTRY I decided to give it a try. I should have known better, but a book that has the seal of the French Culinary Institute, one would think, must have recipes that are absolutely trustworthy. Many other recipes are also disappointing. For a great book on baking, look elsewhere.
1 of 1 people found the following review helpful.
Great learning book
By Lindy Loo Who
This is a great learning book ( Fundamental Tech. of Classic Pastry Arts by French Culinary Inst). It has ideas for the beginner and more advanced. It has alot of color pictures and recipes that actually work. I would reccommend this book. It came quickly and in great condition.
22 of 25 people found the following review helpful.
A Lot of Assumptions
By Greg Hassen
I received this book and have tried two of the recipes. My experience has been similar to one of the reviews I read. There are typos. Typos that could easily lead one to do things wrong and therefore requires one to read the recipes several times and very carefully, knowing that all is not there that one needs for success.
I am not a professional, but I do have quite a bit of experience.
I tried the Frazier Victoria (FV). This recipe requires Creme Moussiline (CM) which is Creme Patissiere (CP) with butter incorporated after completing the CP. The recipe never specifically explains that a double batch of the CP recipe is needed to properly make the CP (and complete the two cakes the FV recipe makes). I figured this out while assembling the cakes and being able to complete only one cake (and later realizing I had made the CM with twice the butter!)! I went back and checked the yield required for the CM and then saw that the yield for the CP needed to be doubled to obtain the final yield of the CM. Pretty obscure way to do it, but maybe a pro would know this........although, the CM yield is shown in grams and pounds; the CP yield is shown in liters ~ thank you very much!
Although there are a lot of pictures, there are more recipes without than with. Some of those with, don't show the completed pastry (if unfamiliar with that particular one, how do you do it!?!). Also, written instructions do not always sync with the pictures shown.
My impression of the book is that the FCI chefs contributed recipes, but no one ever checked them for the "not" professional Pastry Chef and no one went through the book so they were presented in a consistent, step-by-step manner to increase one's success rate.
If there is a second printing, and I think there should be (and hope there will be), they should take the time to re-work the book and send everyone that bought the first printing new one, at no charge!!!
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