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Product Identifiers
PublisherRizzoli International Publications, Incorporated
ISBN-100847839621
ISBN-139780847839629
eBay Product ID (ePID)117107491
Product Key Features
Book TitlePatisserie : Mastering the Fundamentals of French Pastry-Updated Edition
Number of Pages800 Pages
LanguageEnglish
Publication Year2013
TopicRegional & Ethnic / French, General, Courses & Dishes / Pastry
IllustratorYes
GenreCooking
AuthorChristophe Felder
FormatHardcover
Dimensions
Item Height2.6 in
Item Weight104.8 Oz
Item Length10 in
Item Width7.6 in
Additional Product Features
Intended AudienceTrade
Reviews"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 Felder's easy-to-follow recipes in their kitchen-and even happier with the sweet rewards!" - David Lebovitz , author of The Sweet Life in Paris "I can't think of a better introduction to the classic canon of French pastry! Broad in scope and yet easy to manage, the detailed recipes are outdone only by the clear and concise step-by-step images that accompany each one. Christophe Felder is a true master of the art and this long-awaited translation of Patisserie is sure to become a benchmark for ambitious bakers." - Michael Laiskonis , creative director at the Institute of Culinary Education, "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." ~Franois 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 Felder's easy-to-follow recipes in their kitchen--and even happier with the sweet rewards!" ~David Lebovitz, author of The Sweet Life in Paris "I can't think of a better introduction to the classic canon of French pastry! Broad in scope and yet easy to manage, the detailed recipes are outdone only by the clear and concise step-by-step images that accompany each one. Christophe Felder is a true master of the art and this long-awaited translation of Patisserie is sure to become a benchmark for ambitious bakers." ~Michael Laiskonis, creative director at the Institute of Culinary Education, "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 Felder's easy-to-follow recipes in their kitchen--and even happier with the sweet rewards!" ~David Lebovitz, author of The Sweet Life in Paris "I can't think of a better introduction to the classic canon of French pastry! Broad in scope and yet easy to manage, the detailed recipes are outdone only by the clear and concise step-by-step images that accompany each one. Christophe Felder is a true master of the art and this long-awaited translation of Patisserie is sure to become a benchmark for ambitious bakers." ~Michael Laiskonis, creative director at the Institute of Culinary Education, " 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 Felder's easy-to-follow recipes in their kitchen-and even happier with the sweet rewards!" ~ David Lebovitz , author of The Sweet Life in Paris "I can't think of a better introduction to the classic canon of French pastry! Broad in scope and yet easy to manage, the detailed recipes are outdone only by the clear and concise step-by-step images that accompany each one. Christophe Felder is a true master of the art and this long-awaited translation of Patisserie is sure to become a benchmark for ambitious bakers." ~ Michael Laiskonis , creative director at the Institute of Culinary Education, " 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." ~Franois 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 Felder's easy-to-follow recipes in their kitchen--and even happier with the sweet rewards!" ~David Lebovitz, author of The Sweet Life in Paris "I can't think of a better introduction to the classic canon of French pastry! Broad in scope and yet easy to manage, the detailed recipes are outdone only by the clear and concise step-by-step images that accompany each one. Christophe Felder is a true master of the art and this long-awaited translation of Patisserie is sure to become a benchmark for ambitious bakers." ~Michael Laiskonis, creative director at the Institute of Culinary Education
Dewey Edition23
Dewey Decimal641.8659
SynopsisAll 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 cr me patisserie, p te 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 clairs, Saint-Honor , Op ra--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., 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 creme patisserie, pate a 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 Eclairs, Saint-Honore, Opera--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., Newly updated and expanded with 3,500 step-by-step photographs, all the classics of French patisserie are made accessible for the home cook. 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 233 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 cr me patisserie, p te 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 clairs, Saint-Honor , Op ra--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., 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 croissants or caramelising 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 cr?me patisserie, p?te ? 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 ?clairs, Saint-Honor?, Op?ra - 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.
LC Classification NumberTX773
Bewertungen und Rezensionen
Relevanteste Rezensionen
- 16. Jun. 2020
Great reference for French pastry
Great reference book for French pastry baking. Would recommend everyone add it to your libraryBestätigter Kauf: JaArtikelzustand: Neu
- 28. Jun. 2021
Book for baking
Cool book for bakers. Came fast.Bestätigter Kauf: JaArtikelzustand: Neu
- 19. Jul. 2023
Magnificent
Inspired source on the mastering the fundamentals of patisserie!Bestätigter Kauf: JaArtikelzustand: Gebraucht
