Patisserie: Mastering the Fundamentals of Frenc, Felder^*

Rizzoli International Publications

PatisserieMastering the Fundamentals of French Pastry - Updated Edition\nAuthor(s): Christophe Felder\nFormat: Hardback\nPublisher: Rizzoli International Publications, United States\nImprint: Rizzoli International Publications\nISBN-13: 9780847839629, 978-0847839629\nSynopsis\nNewly 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 farwhat 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 componentssuch as crme patisserie, pte choux, and chocolate gana.