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Patisserie：Mastering the Fundamentals of French Pastry

Patisserie：Mastering the Fundamentals of French Pastry

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作者: Christophe Felder 著

出版社: Rizzoli

出版时间: 2013-02

ISBN: 9780847839629

定价: 434.90

装帧: 精装

开本: 其他

纸张: 其他

页数: 800页

正文语种: 英语

分类: 外文古旧书>英文书>艺术

2人买过

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. 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 Hôtel 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.,,
内容简介:
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.
作者简介:
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 Hôtel 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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