The Fundamental Techniques of Classic Pastry Arts

The first thing I noticed about this book is how beautiful the photography is. You could sift through the pages and just admire the artwork - it would make a wonderful coffee table book. The information within, is extensive. I curled up on the couch and read the beginning chapters and suddenly my knowledge of the professional culinary world was increased tenfold. I look forward to sinking my teeth into the recipes (which is the whole reason I purchased the book) so I may amend my review in the future - but it is definitely love at first sight.

出貨快速，包裝細緻，貨品完整！

I ended up buying this book after the library told me I had to give back the loaner. I love it that much. The recipes are easy to follow and the outcomes are explained in detail so there's no guesswork. Another reason I prefer these recipes to the ones in my other baking and patisserie texts is that it's full of photos of the process in various stages of completion. A must-have for any library.

The Fundamental Techniques of Classic Pastry Arts is an amazing book for pastry geeks like me. I'm a home cook, but very experienced with creating gourmet & restaurant-type desserts. I took a trip to Paris and visited some lovely little neighborhood patisseries, and tasted as many french desserts as I could during my short visit. Almost all of them were absolutely amazing, and completely different than what is available locally in my area of the U.S. This big, thick, colorful book shows how to make all of the desserts we tasted and loved on our trip. It has just enough photographs to illustrate key points of the recipes, and many of the recipes have photos of the finished product. One thing that I would have enjoyed is photographs showing some of the desserts plated and ready to serve. There were a few photos of finished desserts where I wanted to see what it looked like when it was cut. Still, I love the book, and there are a lot of things that make it "better than the rest of the crowd". I very much appreciate the "Evaluating Your Success" section for each recipe, and also the "Tips" section that accompanies each recipe.This is a BIG book, and though I initially read the book all the way through, it's obviously better suited as a reference book, not a read-it-in-bed-as-you-fall-asleep book. It's just too heavy & bulky to read easily as a bedside book! I also liked the inclusion of not one, but *two* ribbon bookmarks to help mark pages for easy reference. Beautiful book, and worth every dime!

Great addition to baking collection

I just finished taking a course at the International Center of Culinary Arts in NYC - which used to be called the French Culinary Institute. This is the textbook of sorts for their classes and it's terrific, step by step instructions, complete with pictures. Just what I learned in my intensive week of Pastry Arts. Love love!

I received this book and have tried two of the recipes. My experience has been similar to one of the reviews I read. There are typos. Typos that could easily lead one to do things wrong and therefore requires one to read the recipes several times and very carefully, knowing that all is not there that one needs for success.I am not a professional, but I do have quite a bit of experience.I tried the Frazier Victoria (FV). This recipe requires Creme Moussiline (CM) which is Creme Patissiere (CP) with butter incorporated after completing the CP. The recipe never specifically explains that a double batch of the CP recipe is needed to properly make the CP (and complete the two cakes the FV recipe makes). I figured this out while assembling the cakes and being able to complete only one cake (and later realizing I had made the CM with twice the butter!)! I went back and checked the yield required for the CM and then saw that the yield for the CP needed to be doubled to obtain the final yield of the CM. Pretty obscure way to do it, but maybe a pro would know this........although, the CM yield is shown in grams and pounds; the CP yield is shown in liters ~ thank you very much!Although there are a lot of pictures, there are more recipes without than with. Some of those with, don't show the completed pastry (if unfamiliar with that particular one, how do you do it!?!). Also, written instructions do not always sync with the pictures shown.My impression of the book is that the FCI chefs contributed recipes, but no one ever checked them for the "not" professional Pastry Chef and no one went through the book so they were presented in a consistent, step-by-step manner to increase one's success rate.If there is a second printing, and I think there should be (and hope there will be), they should take the time to re-work the book and send everyone that bought the first printing new one, at no charge!!!

This book is the best book that i ever bought. I bought several hunderd books and this is the best book of them all. The receipes come out an exceptionally well. The products come very delicious. My family cannot wait till i try new receipe each time. If you want to invest money then purchase this book. It is a lot of reading in the beginning but it gives you explanation to how to read recepies and get prepared

Todo lo q haces sale muy bien...explica todo como si estubieras tomando el curso...las recetas toman su tiempo...tienes q saber algo de tecnicas para q lo puedas usar sin problemas...

I love this book. This book is intended for someone who is looking to become a professional pastry chef or for an avid baker at home. The ingredients are measured by weight so make sure you have a food scale at home. Overall I love it.. I am not a professional baker but I have tried a couple recipes and they are great! (Some very time consuming though)

Questo libro è un capolavoro... un vero e proprio oracolo per gli aspiranti pasticceri! Un volumone pensante e di dimensioni notevoli che riporta tutte le basi, è inoltre dotato di numerose sequenze fotografiche illustrative. Costoso certo, ma sono soldi ben spesi!

Weighing in at nearly 3kg, the Fundamental Techniques of Classic Pastry Arts is a large tome with 512 pages of goodness. It is a reference book, hence the weight, and it's based on years of teaching at the French Culinary Institute, hence the goodness.The book covers anything and everything having to do with pastry from tools and ingredients on through breads, cakes, and confections. The chapters, called "sessions" by the authors, are centered on the basic pastry doughs: french tart dough, cream puff dough, puff pastry dough, and bread. Rounding out the sessions are those on other pastry items including creams and custards; cakes; and petits fours.Each dough session starts off with an overview of the basic dough including a treatise on the ingredients that make up the dough and variations on the dough. Following that are techniques to make the dough and how to work with it. Within each session are sets of demonstrations that cover just about anything you'd ever want to make with that dough. The demonstrations are chock full of pictures that go into detail on each of the important steps. One of the best parts about the book are little "Dean's Tip" boxes in the margin. These little tips are spread through the book giving great little tips that you would get only if you were sitting in class at the Culinary Institute.

El libro llego en tiempo, lo compre porque me gusta la serie de fundamentales ya que son muy detallados, buenas recetas y explicaciones a profundidad.