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Mastering the Art of French Pastry Hardcover – September 1, 1984


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Product Details

  • Hardcover: 450 pages
  • Publisher: Barrons Educational Series Inc; First Edition edition (September 1984)
  • Language: English
  • ISBN-10: 0812054563
  • ISBN-13: 978-0812054569
  • Product Dimensions: 10.1 x 5.6 x 2.1 inches
  • Shipping Weight: 2.8 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #507,575 in Books (See Top 100 in Books)

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21 of 22 people found the following review helpful By jerry i h on January 22, 2008
Format: Hardcover
There are not many books that have information suitable for the baking & pastry professional or student, and this is one of the few. This 1984 book is out of print and is in such high demand, that used copies have sometimes gone for more than a c-note (hint to book publishers). The advanced home baker will also profit: tired of buying store bought puff pastry for your apple turnovers? This book will show you how to do it. This book is not one for beginners: you need to know your way around the oven and a rolling pin first.

It covers classic French pastry exclusively. In fact, it is a compilation of the items prepared at one Patisserie in France, Clichy, which is owned by one of the authors; therefore, the recipes are rather selective. It begins with Genoise and ends with croissants. Example: for pate brisee, puff paste, and croissant, the author consistently insists on fraisage; no other methods are recommended or even mentioned. Each recipe will explicitly state which method(s) are appropriate: hand, mixer, food processor. Each recipe clearly lists the yield. I only miss an equipment mise-en-place. I cannot shake the feeling that several celebrated cookbook authors cribbed B&P recipe procedures from this book un-attributed. The authors assume that you will bake tarts in a ring directly on a sheet pan and not in a tart pan, which I agree with wholeheartedly.

All procedures and recipes are explained in complete, painful detail step by step. The basics chapters has all the information the student needs to know, and is pretty much the same information you get when going to cooking school. I find this to be a reliable and useful learning tool, and a valuable addition to your baking & pastry reference shelf.
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10 of 10 people found the following review helpful By Amazon Customer on August 21, 2007
Format: Hardcover
I borrowed this book from the library when unemployed during the dotcom bust, and made the "Gateau Clichy", sometimes known as an "Opera Cake", and won first prize in a local pastry contest. It was a LOT of work, and you need to be really precise in your weighing an measuring, and cleaning -good marks in college level organic chemistry was a big advantage - but oh MY was it worth it! The house smelled like a French Patisserie all weekend, beautiful smells of rich chocolate and fresh roasted coffee, and the buttercream came out perfectly
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5 of 5 people found the following review helpful By Dan on April 16, 2009
Format: Hardcover Verified Purchase
full of fine arts and wisdom of pastry making.but need some patience to read it and more to make it real.
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