Indispensable addition to any serious home baker’s library
Covers the many skills an aspiring pastry chef must master
Based on curriculum developed by master pâtissier Jacques Torres for New York’s French Culinary Institute,
Presents information on every classic category of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes, and petits fours
Dozens of recipes - many the original creations of distinguished FCI graduates
Recipe includes a checklist to help you evaluate your success as measured against professional standards
Comprehensive reference with hundreds of color photographs
Wealth of insider tips
Highly detailed information on tools and ingredients
Most valuable baking book you can own
The Author
The French Culinary Institute in Manhattan has been teaching the fundamentals of Western cuisine through its “Total Immersion” curriculum. World-class faculty, including deans Jacques Pépin, Alain Sailhac, André Soltner, and Jacques Torres. Leading school of its kind anywhere.
Judith Choate - Award winning author of twenty one cookbooks. Co-author of The Tribeca Grill Cookbook and The Art of Aureole.
