The Fundamental Techniques of Classic Pastry Arts The French Culinary Institute (Hardcover)
|Author: Judith/ Pastry Chefs of The French Culinary Institute (CON)/ Septimus Choate||Photographer: Matthew Septimus|
$58.26 + Free Shipping
EARN 59 RAKUTEN SUPER POINTS™Get rewarded when you shop! Earn 1 point per dollar spent. That's like getting cash back on every purchase. Easy to see matured points in checkout. Use points just like cash.Learn More
What are Rakuten Super Points™?
More Buying Options
From the Publisher:
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 pâtissier 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.|
View all buying options for The Fundamental Techniques of Classic Pastry Arts
|SHOP INFORMATION||PRODUCT DETAILS||PRICE/SHIPPING/AVAILABILITY/CONDITION|
New Book. Shipped from US within 10 to 14 business days. Established seller since 2000.
+ FREE SHIPPING
Shipping: Usually ships in 1 to 2 business days
+ FREE SHIPPING
Shipping: Usually Ships within 1 business day
Condition: Brand New