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The Fundamental Techniques of Classic Pastry Arts

4.33 of 5 stars 4.33  ·  rating details  ·  33 ratings  ·  2 reviews
An indispensable addition to any serious home baker’s library, The Fundamental Techniques of Classic Pastry Arts covers the many skills an aspiring pastry chef must master. Based on the internationally lauded curriculum developed by master pâtissier Jacques Torres for New York’s French Culinary Institute, the book presents chapters on every classic category of confection: ...more
Hardcover, 512 pages
Published November 1st 2009 by Stewart, Tabori and Chang (first published 2009)
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Mrs.
Beautiful, huge book chock full of info. Why only four stars? Because it has nothing new in it - if you have Bo Friberg's books, you don't need this. And I couldn't find any info on souffles, which also lowered my rating.
Rach
This book was so disappointing! There were many typos, and the few recipes that I actually tried were mediocre at best. I love the concept of putting myself through pastry school with a classic textbook, but this isn't the one.
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