Fundamental Techniques of Classic Pastry Arts : The French Culinary Institute
by French Culinary Institute, Judith Choate
Editor: Stewart, Tabori & Chang Inc
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An essential for the entire baker’s house of the library, “The Technical Basics of Classic Pastry Arts” covers the many skills aspires to become a pastry chef must masterBased on the internationally acclaimed curriculum established by master pastry chef Jacques Torres for New York Culinary Institute, the book presents chapters on each classic category of confection: pies, cabbages with cream, puff pastry, cream and custard, breads and pastries, cakes and pastriesEach chapter begins with an overview of the technical requirements, followed by dozens of recipes from many of the original creations of prominent CFI graduatesThe distillation of ten years of trial and error in teaching students, “The Technical Fundamentals of Classic Pastry Arts” is a complete reference with hundreds of color photographs, wealth of tips and very detailed information about the tools and ingredients – simply the most valuable baking soda book you can own
French Culinary Institute, Judith Choate – Fundamental Techniques of Classic Pastry Arts : The French Culinary Institute – Free
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