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Patisserie: Mastering the Fundamentals of French Pastry [Hardcover]

Christophe Felder
5.0 out of 5 stars  See all reviews (3 customer reviews)
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Book Description

Feb. 26 2013
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 crème patisserie, pâte à 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 Éclairs, Saint-Honoré, Opéra—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.

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“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.” ~François 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

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 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.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews

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Most helpful customer reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars Patisserie March 28 2013
Format:Hardcover|Verified Purchase
This book is a massive reference, with 3,200 photos, all beautifully done. It is clear and concise, as if Chef Felder is advising you personally if you had written him for advice. At 3" thick, there is a French pastry, and then some for everyone.
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5.0 out of 5 stars You must have it! June 20 2013
By Vier
Format:Hardcover|Verified Purchase
This book is just full of photos, you don't need to worry that you cannot understand those abstract words. And before every chapter, essential knowledge is provided too!
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5.0 out of 5 stars A Truly Wonderful Book May 10 2013
By M.Diane
Format:Hardcover|Verified Purchase
An incredible value from Amazon. This book gives one the confidence to try these mouthwatering recipes with step by step coloured photographs. Nothing to dislike about this book !! I would recommend it to anyone wanting to make some really amazing French Pastries.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.6 out of 5 stars  26 reviews
25 of 26 people found the following review helpful
2.0 out of 5 stars disappointing July 28 2013
By L Tasty - Published on Amazon.com
First of all, I will agree that this book LOOKS beautiful! The photos are stunning and they alone will inspire you to want to create amazing works of pastry perfection. But sadly, the recipes themselves are often incomplete or just don't work. I'm a fairly experienced baker and was looking for a great French pastry book to build on my limited experience that area. Though I followed several recipes exactly, I had problems with almost all of them. In one, the dough wouldn't come together - there were just not enough wet ingredients in the recipe. In another, the butter content was so high that the finished product didn't taste like much else. In a third, the product tasted great, but made WAY more than the 5 servings it claimed to make and the recipe lacked basic instructions such as what size serving glasses to use. Though it ended up not being an issue because I had enough to make 30 instead of 5. Luckily, I was able to find ways to make these items work out, but someone with less experience will be completely out of luck. I wasn't looking for inspiration, I was looking to learn great recipes and technique which, sadly, this book does not deliver.
16 of 16 people found the following review helpful
4.0 out of 5 stars Beautiful and Inspiring but Use with Caution! May 26 2013
By ArnieNY - Published on Amazon.com
I love the visuals and the format of this book and have tried several recipes. But one should be aware and read fully before starting even the easy ones. I am a novice but adventurous baker and simple things are missing from the basic/ easy recipes, like, after chilling tart dough for 2 hours, you need to take it out and let it warm up before rolling it out. I know that may seem like a no brainer but had that been included in the recipe I would have done that instead of finding out, cracking the very hard dough and consulting another recipe, and having to wait as well. Also, the tiramisu recipe has a big mistake on the coffee/ espresso mixture that goes in the cake. I followed very carefully, baked the cakes, they were VERY dark brown (not at all like the photo) and I had to remake since they tasted way too strong and way too dark. I remade and just added a fraction of the mixture. Of course, I had no idea here and don't know what to think since I don't know enough about baking to read between the lines. Looks like some proof reading was over looked. Still, I will continue to try more and hope for no more mistakes in editing.
30 of 43 people found the following review helpful
3.0 out of 5 stars Make easy Gourmet quality Pastries with this book! March 2 2013
By Wendell Albin - Published on Amazon.com
I absolutely love this book. The step-by-steps make it very easy to follow.
Nothing is too complicated, and it is indeed very solid and straight-forward.
The book features several favorite recipes, which can be made in gourmet style.
It also instructs you how to properly do things through the images.
The only downfall is the ingredients. (Mainly the fleur de sel/French sea salt) cannot be found locally and I have to order this item online. There are other recipes which may require you to order a specific ingredient online, due to local availability.

Another flaw which I found was the inadequate ingredient use. For example, the Orange Cream Tart (Page. 18), I had to apply oil to complete the preparation of the crust. Without the oil, the crust would crumble and break, making it impossible to roll into a ball.
Also, the Orange Cream Filling portion; way too much butter. I did it the way the book requested, but in the end, it's all oily and does not look very appealing. I would use just half a stick of butter.

In the end, it's a matter of following these recipes, but you have to play with it in case something doesn't come out right. My Orange Cream Tart turned out delicious. (I have already made 3 and had them all to myself. So just be very careful if you're on a diet.)

3/5 for this book, since it is a lovely book, but flawed. It does, however, since you have to adjust or add certain ingredients, it may cause a beginner to have a horrible first time experience baking. I am very experienced with baking & pastisserie, and to my knowledge, this book has recipes which implement a great amount of ideas. I would probably not recommend this book to a beginner, but to someone who wants really nice ideas. Just remember, if you go by this book, you will find yourself asking, "What did I do wrong?". It's not you.

Setting that con aside, this is a great book for those who love pastries, and perhaps want to create some amazing gourmet desserts the family will love. I hope this review is useful, enjoy! Don't forget to look up the Cake Bible!
1 of 1 people found the following review helpful
3.0 out of 5 stars Meh...mixed feelings Nov. 28 2013
By DelD - Published on Amazon.com
First of all, the book is beautiful and I love all the pictures and simple instructions. However, I have to agree with the other negative reviews since I've tried a few recipes from here and had less-than-ideal results. The pie crust for the orange custard tart is just plain inaccurate (not enough moisture to work), and the pate choux for eclairs failed horribly (didn't puff up and looked nothing like the picture). I'm keeping my hopes up for the rest of the book, but just beware that you may find yourself having to think on your feet and alter things accordingly. Recommended for people who are already proficient bakers.
3 of 4 people found the following review helpful
3.0 out of 5 stars the jury is still out... Sept. 2 2013
By RevMo - Published on Amazon.com
Format:Hardcover|Verified Purchase
The first thing I noticed is that none of the pates are blind baked -- strange to rely solely on refrigeration to accomplish this, and obviously takes someone w/ a very experienced hand. The author is an accomplished chef, and perhaps he is making his own signature theory. When I try out all of them, I will get back to review more.
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