The Fundamental Techniques of Classic Pastry Arts

by Judith Choate and French Culinary Institute

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...

• Format: Hardcover
• Language: English
• ISBN: 1584798033
• ISBN13: 9781584798033
• Release Date: November 2009
• Publisher: Harry N. Abrams
• Length: 512 Pages
• Weight: 5.85 lbs.
• Dimensions: 1.9" x 9.2" x 10.2"