Patisserie: Mastering the Fundamentals of French Pastry Hardcover – Feb 26 2013
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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.
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Top Customer Reviews
Most recent customer reviews
The book is good, but the layout is confusing and unclear. I have an old Jacques Pepin that has this layout, but it is in larger format and so it works well. Read morePublished 5 months ago by Nicki S.
It's all here. Superb instruction, clear pictures. This is a BIG book, may be the only French Pastry book you need to buy.Published 6 months ago by Linda E.
AMAZING book for the serious baker or pastry chef like myself!!! It is my pastry bible!!!Published 7 months ago by MDCG
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. Read more