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The Fundamental Techniques of Classic Pastry Arts Hardcover – Illustrated, November 1, 2009

4.6 out of 5 stars 92 ratings

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Frequently bought together

  • The Fundamental Techniques of Classic Pastry Arts
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  • Le Cordon Bleu Pastry School: 101 Step-by-Step Recipes
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  • French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts (Langue anglaise)
Total price: $160.31
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Editorial Reviews

About the Author

For more than 20 years, The French Culinary Institute in Manhattan has been teaching the fundamentals of Western cuisine through its “Total Immersion” curriculum. With a world-class faculty, including deans Jacques Pépin, Alain Sailhac, André Soltner, and Jacques Torres, the FCI is among the leading schools of its kind anywhere.

Product details

  • 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:
    4.6 out of 5 stars 92 ratings

Customer reviews

4.6 out of 5 stars
4.6 out of 5
92 global ratings
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Reviewed in the United States on July 24, 2018
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Reviewed in the United States on August 9, 2015
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Reviewed in the United States on April 27, 2010
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Reviewed in the United States on September 29, 2010
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Top reviews from other countries

M
5.0 out of 5 stars absolute must in your kitchen!
Reviewed in the United Kingdom on September 9, 2010
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31 people found this helpful
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Danny Marbella
5.0 out of 5 stars A true Classic and fantastic reference for the serious chef or home cook
Reviewed in the United Kingdom on November 30, 2011
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Mr Roly
5.0 out of 5 stars Forget about the cherry on the cake, this book will teach you how to make classic pastry the proper way
Reviewed in the United Kingdom on July 10, 2015
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Sharon Potter
5.0 out of 5 stars Very pleased !!
Reviewed in the United Kingdom on May 23, 2016
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Amazon Customer
5.0 out of 5 stars ... waited for a very long time to find a perfect book for me
Reviewed in the United Kingdom on March 19, 2016
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