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Patisserie: Mastering the Fundamentals of French Pastry Hardcover – Feb 26 2013


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Patisserie: Mastering the Fundamentals of French Pastry + The New Patissiers + The Art of French Pastry
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Product Details

  • Hardcover: 800 pages
  • Publisher: Rizzoli (Feb. 26 2013)
  • Language: English
  • ISBN-10: 0847839621
  • ISBN-13: 978-0847839629
  • Product Dimensions: 19.4 x 6.2 x 25.8 cm
  • Shipping Weight: 2.7 Kg
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Bestsellers Rank: #71,999 in Books (See Top 100 in Books)

Product Description

Review

“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.


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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

2 of 2 people found the following review helpful By Sue Van Slooten on 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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Format: Hardcover Verified Purchase
I tried a lot of recipes and didn't turn out well.
I thought first it was my fault but after trying the same one 3 times and failing, I realized that it's not my fault. (fyi, I'm very strict about myself)

Problems I've found are;
1. layered cake( the wrong size of the pan described in the introduction and in the middle of the baking, how much of each syrup should be applied to each sponge cake)
2. macarons(filling was way too loose or thick)
3. Fraiser(needed way more strawberries than it described)

Baking is all about preparing everything in advance unlike cooking.

This book wasted a lot of my time, money, expensive ingredients, and gave me lots of stress.
So I decided to say goodbye to this book.
I was very excited to have gotten this book(all the step by step pics are awesome) and read all the reviews before i bought it.
I'd rather not try any of the recipes from this book than I hate baking french pastries.
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1 of 1 people found the following review helpful By roebag on July 23 2014
Format: Hardcover Verified Purchase
Wow... this is the ultimate pastry book, great instructions, and photography step by step.... you cannot fail .... your pastry will be transformed as will your waistline ! I refer to this book for ideas and techniques and have not been disappointed. Its a big book, wonderfully presented.
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1 of 1 people found the following review helpful By M.Diane on May 10 2013
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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Format: Hardcover Verified Purchase
This is a great book to learn the fundamental skills of french pastry. The instructions are clear and supported with plenty of photos. the recipes are provided with a variety of measurements to accommodate all bakers available tools. This is not a book that you would go to for a quick recipe to whip up when company is on the way, but it is the book when you are wanting to master or learn a new skill and wow your guest. The added bonus is the weight if the book, I'm sure it is at least five pounds; so you can do some weight training to burn off the calories from all the butter you will be eating!
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