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The Fundamental Techniques of Classic Pastry Arts Hardcover – Illustrated, November 1, 2009
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About the Author
- Grade Level : 8 and up
- Item Weight : 5.82 pounds
- Hardcover : 512 pages
- ISBN-10 : 1584798033
- ISBN-13 : 978-1584798033
- Product Dimensions : 9.25 x 2 x 10 inches
- Publisher : Harry N. Abrams; Illustrated Edition (November 1, 2009)
- Reading level : 13 and up
- Language: : English
- Customer Reviews:
Top reviews from the United States
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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!!!
Top reviews from other countries
Not to mention mouthwatering, sumptuous cake recipies.Step by step baking and preparing instructions.The book covers almost every aspect of culinary art eg : preparation of puff pastry, creams and custards,breads and pastries,petits fours,truly amazing cakes and french tart doughs.There is also space for savoury pastries alongside sweet ones. It explains difficult sometimes to understand professional pastry terms( glossary supplied at the end of book).
All recipies are clearly explained and easy to follow, and all measure is in grams as well as in ounces.
All cake ingredients are properly explained to even small detail as if the authors want a reader to properly grasp the idea of creating an art.Their passion and devotion to baking is clear thoughout the book.What I personally like the most and find this very convienient is a small section called,evaluating your success'at the end of each recipe, which basically sums up how the end product should look like.
All in all I strongly recommend this book to everyone interested in everyday,simple baking as well as one on more professional level. I love baking and to me this book is simply priceless : )
ps. the book is big & heavy!!!!and needs physical effort to lift.
The book covers anything and everything having to do with pastry from tools and ingredients on through breads, cakes, and confections. The chapters, called "sessions" by the authors, are centered on the basic pastry doughs: french tart dough, cream puff dough, puff pastry dough, and bread. Rounding out the sessions are those on other pastry items including creams and custards; cakes; and petits fours.
Each dough session starts off with an overview of the basic dough including a treatise on the ingredients that make up the dough and variations on the dough. Following that are techniques to make the dough and how to work with it. Within each session are sets of demonstrations that cover just about anything you'd ever want to make with that dough. The demonstrations are chock full of pictures that go into detail on each of the important steps. One of the best parts about the book are little "Dean's Tip" boxes in the margin. These little tips are spread through the book giving great little tips that you would get only if you were sitting in class at the Culinary Institute.
Instead get this book. It is a beast of a book, but it is very worthwhile. It talks you through the various techniques used in baking and patisserie making with clear instructions and step by step pictures. I really like how the book goes into more detail about why certain things are done the way they are or why certain ingredients have to be mixed together in a certain way. This is something a lot of other bakery books skim over or forget all together. Understanding the reasoning behind it does help you to make better cakes/pattiserie.
The book is aimed at more experienced bakers or people who want to improve their technique, but certainly don't let that put you off if you are a beginner. It is much better to learn to do things the right way the first time round than to have to unlearn bad habits at a later date.
A book every baker/pattisier should have on their bookshelf or better on their work top.
Definitely a book to have in your collection, I'm very pleased with it.
I would recommand antone who wants to further their skills.