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Repostería
La repostería exige, desde sus comienzos, precisión, dominio de técnicas fundamentales y rigor en los pesos, las medidas y los tiempos. En palabras del propio autor #no admite chapuzas, dejarse unos gramos por aquí o por allí; por el contrario, hay que aprender desde el principio a respetar las bases#. En principio, esto puede provocar miedo al fracaso y rechazo el rechazo de personas a quienes les gustaría dominar estas técnicas. Por este motivo, este libro ofrece lecciones paso a paso, mediante pormenorizadas secuencias fotográficas, con el máximo de información en cada receta, porque el objetivo es poner al alcance del gran público el saber repostero de la más alta calidad sin simplificarlo en exceso ni reducir su calidad técnica. Lo que el lector encontrará en este libro son recetas profesionales de las que el autor no quitado nada: ni ingredientes ni detalles. No las ha simplificado ni en su desarrollo ni en su estructura, sino que las ha clarificado en su descripción y su terminología suprimiendo los términos técnicos. La adaptación pasa por la explicación, no por la vulgarización. Virtuoso y apasionado de lo dulce, Christophe Felder era chef repostero del hotel de Crillon a los 23 años. En la actualidad crea postres, especialmente para Japón, es autor de numerosas obras, asesora a empresas, imparte formación a los profesionales y ha creado una escuela de repostería para el gran público;actividades todas en las que transmite tanto sus conocimientos como su exquisito gusto.
800 pages, Hardcover
First published October 7, 2010
19 people are currently reading
746 people want to read
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Displaying 1 - 21 of 21 reviews
July 11, 2018
This is a very interesting book of recipes. No matter what I try from it, nothing works! It seems the author writes down something not right in every single recipe, which means only one thing - he does it on purpose. I only tried a few, but all of them were a disaster.
I feel kinda bad for giving such a low rating to a book that everyone else seems to like, but I think I know why it's so frustrating. Maybe it only concerns the American edition, who knows. The author talks a lot about precision and how you have to follow the recipe and measure ingredients out exactly. And then he gives amounts in the recipes in cups, ounces and grams... And 1 pound suddenly becomes 500 g! The very first recipe calls for 9 oz or 250 g of flour. The problem is, I don't know in which units those recipes would work. I prefer grams, but apparently, since they don't work, they were not the original unit.
Those are the recipes I tried several times:
Meringue Mushrooms - The picture in the book is so perfect. My attempt falls squarely into the epic fail category. I don't think I'll trying making those mushrooms again. And there is way too much sugar in the recipe (120 g for 2 eggs?!) I'd prefer it cut by half, or at least a third. I'm giving this three stars for a fresh idea. I've been doing my meringues always the same way, slowly adding sugar while beating the whites. Here you just put them together, but beat warm (at 45-50 C). It's not really faster, but the taste is different.
Double-Chocolate Madeleines - That definitely weren't the best madeleines I've ever made, on the contrary. And I'm usually quite good at making them!
Coconut Macaroons - Supposed to be easy... Easy enough, but they turned out not subject to any shaping. But it makes tasty (in a vary mundane way) blobs, of course.
Anyway, this book is way too heavy to be handy, and I don't like it :)
I feel kinda bad for giving such a low rating to a book that everyone else seems to like, but I think I know why it's so frustrating. Maybe it only concerns the American edition, who knows. The author talks a lot about precision and how you have to follow the recipe and measure ingredients out exactly. And then he gives amounts in the recipes in cups, ounces and grams... And 1 pound suddenly becomes 500 g! The very first recipe calls for 9 oz or 250 g of flour. The problem is, I don't know in which units those recipes would work. I prefer grams, but apparently, since they don't work, they were not the original unit.
Those are the recipes I tried several times:
Meringue Mushrooms - The picture in the book is so perfect. My attempt falls squarely into the epic fail category. I don't think I'll trying making those mushrooms again. And there is way too much sugar in the recipe (120 g for 2 eggs?!) I'd prefer it cut by half, or at least a third. I'm giving this three stars for a fresh idea. I've been doing my meringues always the same way, slowly adding sugar while beating the whites. Here you just put them together, but beat warm (at 45-50 C). It's not really faster, but the taste is different.
Double-Chocolate Madeleines - That definitely weren't the best madeleines I've ever made, on the contrary. And I'm usually quite good at making them!
Coconut Macaroons - Supposed to be easy... Easy enough, but they turned out not subject to any shaping. But it makes tasty (in a vary mundane way) blobs, of course.
Anyway, this book is way too heavy to be handy, and I don't like it :)
October 11, 2017
I have the original French version of this book and it is nothing short of amazing. Thoroughly researched and tested, this book has never let me down.
January 1, 2024
Kurze, in sich abgeschlossene Episoden, die ein gelungenes großes Ganzes ergeben. Sehr passend illustriert und macht Lust aufs weiterlesen
January 1, 2019
It's a beautiful book. But like some other reviewers, none of the recipes worked for me. I weighed the ingredients and followed the directions exactly. Could be the U.S. edition.
November 29, 2018
Very nice book albeit I don’t enjoy all my deserts the way he teaches us. (His pâte feuilletée is a tiny bit overcooked) On a positive note you can easily and pretty quickly master the art of Pastry thanks to his tips
October 30, 2020
La pâtisserie en 200 leçons et des poussières. le livre est agréable à lire et les recettes bonnes. Niveau fiabilité, c'est plutôt pas mal dans le genre car j'en suis à la 6ème leçon et il n'y a que la numéro 5 qui n'a rien donné de valable (pâte à beignets trop liquide).
A recommander.
A recommander.
January 25, 2025
Quite an instructional compilation. There are patisserie I did not know existed. These are recipes that you can’t wing but are well presented. Great book to expand your repetoire.
January 30, 2025
Super completo, es un verdadero curso de pastelería
June 25, 2017
While it may not have splashy, bling photography that excites so many these days it IS full, comprehend and what's more foolproof pastry cookbook. It's actually more than a cookbook - it's a complete reference on the topic. I know that we "eat with our eyes", but more than a colorful, glam photography cookbook, I value more the ones with the recipes that are actually workable and the result won't disappoint.
Mind you it's not for the faint hearted, but if you're willing to try and really, actually learn a process or technique it's the best book I can recommend.
Tried good few recipes already, and as long as you weight your ingredients carefully and follow the instructions (which are fully supported by many step-by-step photos and are very "user friendly") you're bound to succeed!
You DO NOT have to be a pastry chef to use and enjoy this cookbook!
Mind you it's not for the faint hearted, but if you're willing to try and really, actually learn a process or technique it's the best book I can recommend.
Tried good few recipes already, and as long as you weight your ingredients carefully and follow the instructions (which are fully supported by many step-by-step photos and are very "user friendly") you're bound to succeed!
You DO NOT have to be a pastry chef to use and enjoy this cookbook!
January 30, 2026
2026 update: I never thought I’d update a review of this book but…. After baking my way through it, I noticed two patterns:
1. Nowhere in the book it says you need to eat the baked goods within hours or they change substantially(!)
2. This I noticed years ago but it didn’t impact me because I was in Spain, but 1 envelope of baking power is NOT a measurement of anything. In Spain, that means 8 grams, in Poland 4,7 or 30 , in uk….
Same with CS instead of the standardised tbsp, etc.
2025:
Love this book. I have loved it since I got it in 2013. Every recipe works out well. Even when you haven’t baked for months and months. Just follow the steps accurately.
1. Nowhere in the book it says you need to eat the baked goods within hours or they change substantially(!)
2. This I noticed years ago but it didn’t impact me because I was in Spain, but 1 envelope of baking power is NOT a measurement of anything. In Spain, that means 8 grams, in Poland 4,7 or 30 , in uk….
Same with CS instead of the standardised tbsp, etc.
2025:
Love this book. I have loved it since I got it in 2013. Every recipe works out well. Even when you haven’t baked for months and months. Just follow the steps accurately.
May 1, 2013
I'm not a baker, but my son is. I brought home the book from the library and have been enthralled by the photos and design. He, on the other hand, is mapping out this coming summer vacation as "the season of the French pastries." I couldn't be more satisfied!
Note: the 5 stars are for the design, text, and overall reading experience of this book. We haven't tested the recipes (yet!).
Note: the 5 stars are for the design, text, and overall reading experience of this book. We haven't tested the recipes (yet!).
February 5, 2017
Just great - complete reference, with pictures, on almost any French pastry recipe you would ever want. Whole large section on Macarons and another on Viennosieries.
March 13, 2018
He offers excellent instructions with delicious results. The photographic instructions are so useful. Every recipe from this book has been phenomenal, really. We borrowed it from the library to test it out and loved it right away. So happy to have bought it and put it permanently in our cookbook collection.
July 22, 2013
gorgeous. got it from the library and quickly realized that this is a straight-up project cookbook written for people who want to play at being pro pastry chefs. if it wasn't 60 clams, it'd be on my shelf.
March 12, 2014
Not for the faint-hearted weekend baker, (me) this book has explicit directions but disappointing photography... its pure function and not a pretty, feel happy about baking yummy pastries, type of cookbook.
April 28, 2016
It was okay - it has all the basic information/instructions for classic french pastries, but I think I was looking for something more than that. I'd trade this for something by Christophe Michalak any day.
September 9, 2012
Evidemment, j'ai la version française.
Même quand c'est difficile à réaliser, tout est tellement bien expliqué, qu'il est impossible de rater quoi que ce soit.
Même quand c'est difficile à réaliser, tout est tellement bien expliqué, qu'il est impossible de rater quoi que ce soit.
October 20, 2012
Malgré un visuel qui ne fait pas vraiment rêver, cet ouvrage est une bible. Toutes les recettes classiques y sont présentes. Et les explications sont très bonnes.
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January 7, 2015bon
July 5, 2017
Gorgeous photos to show each step in the process, very comprehensive.
August 9, 2017
Love this pastry book. Great recipes and well explained.
Displaying 1 - 21 of 21 reviews