All the classic French pastries made accessible for the home cook, with 3,200 photographs.
For every serious home baker, French pastry represents the ultimate achievement. But to master the techniques, a written recipe can take you only so far, what 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 210 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 components, such as creme patisserie, pate a choux, and chocolate ganache are presented as stand-alone recipes.
Once comfortable with these, the home baker can go on to tackle the famous and more complex creations such as Eclairs, Saint-Honore, Opera as well as feel empowered to explore new and original combinations.
An entire chapter is devoted to decoration as well as sauces, syrups, and fillings. Whether used to develop skills or to refine techniques, to gain or simply broaden a repertoire, Patisserie dispels the mystery around classic French pastries, so that everyone can make them at home.
About the Author
Christophe Felder is one of the world's most respected pastry masters. After working at Fauchon and Guy Savoy, he served as the pastry chef at the Hotel de Crillon for fifteen years. He has published more than twenty cookbooks in France, but this is the first to be translated into English. In 2009, he founded his own school devoted to teaching pastry skills to the home cook, located in Strasbourg, France.
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Displaying reviews 1-2
I was expecting a more technical book detailing temperatures needed to be reached to attain correct consistancy in various recipes, this was not provided. Also it mentions all purpose flour throughout the book but gives no details of what type of flour this is eg. protein content, variety etc. In recipes where gelatin sheets are used, there are no details of what strength of gelatin sheets are needed, just a weight. Overall I have other basic recipe books that give much more thorough information thereby ensuring consistent results than this book.
The brilliant psychological strategy of calling chapters lessons encourages the reader and pastry wanttobe to slowly progress through the book. To be faced with the various pastries and product is daunting but this book goes one step further and provides recipes that result in an excellent finished desert. The sequential setout of the lessons and the acclaim recieved from presentation of the final product heightens onessence of achievement and enforces the need to progress.
Thelittle tips used in the recipes, such as use of spices, combinations of fruits etc are confidence building
The sugar work lessons are basic , esp chocolate, but introduce you to a wider world.
My best Pasry book yet
An excellent pastry and baking guide such as this doesn t come along every day don t miss out on it. "Cookbook Digest"""Patisserie" is a must-have for the reference shelf." "thekitchn.com" Immensely talented, Chef Christophe offers a rare glimpse into the intricacies of French pastry-making never before seen in such detail. Pastry chefs are like chemists, and this book opens the door to the secrets of timing and texture that are so important in French pastry. With a guiding hand, Christophe makes patisserie more accessible for the home chef and reveals details that separate an ordinary pastry from an extraordinary one. People will love discovering Christophe s talent through this book. Francois Payard, pastry chef of FP Patisserie and Francois Payard Bakery Christophe Felder is a rarity: a stunningly talented pastry chef with a true gift for teaching. He can make everything from butter croissants that flake into a million shards to simple coconut macaroons easy to understand and equally easy to prepare at home and that s just what he does in this new book. A treasure for bakers from beginners to pros. Dorie Greenspan, author of "Baking: From My Home to Yours and Around My French Table " This monumental work by one of the best pastry chefs in France will delight anyone looking to re-create the all-beloved French classics at home. Bakers everywhere will be thrilled to have Christophe Felder's easy-to-follow recipes in their kitchen and even happier with the sweet rewards! David Lebovitz, author of "The Sweet Life in Paris " I can t think of a better introduction to the classic canon of French pastry! Broad in scope and yet easy to manage, the detailed recipes are outdone only by the clear and concise step-by-step images that accompany each one. Christophe Felder is a true master of the art and this long-awaited translation of Patisserie is sure to become a benchmark for ambitious bakers. Michael Laiskonis, creative director at the Institute of Culinary Education"
Number Of Pages: 800
Published: 2nd April 2013
Publisher: Rizzoli International Publications
Country of Publication: US
Dimensions (cm): 25.4 x 18.7 x 6.1
Weight (kg): 2.67
Edition Number: 1