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Books > Food & Drink > General cookery > Cookery dishes & courses > Cakes, baking, icing & sugarcraft
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Patisserie - Mastering the Fundamentals of French Pastry - Updated Edition (Hardcover)
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Patisserie - Mastering the Fundamentals of French Pastry - Updated Edition (Hardcover)
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Newly updated and expanded with 3,500 step-by-step photographs, all
the classics of French patisserie are made accessible for the home
cook. 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 233 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 creme patisserie, pate a 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 Eclairs, Saint-Honore, Opera-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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