{"product_id":"the-fundamental-techniques-of-classic-pastry-arts-culinary-school-level-reference-for-classic-pastries-from-pate-a-choux-to-croissants","title":"The Fundamental Techniques of Classic Pastry Arts: Culinary-school-level reference for classic pastries, from pâte à choux to croissants.","description":"\u003cp\u003e\u003cstrong\u003eBook info:\u003c\/strong\u003e The Fundamental Techniques of Classic Pastry Arts: Culinary-school-level reference for classic pastries, from pâte à choux to croissants. (Kindle, 512 pages) – Stewart, Tabori \u0026amp; Chang, 2009. Language: English.\u003c\/p\u003e\n \u003cp\u003eA comprehensive, culinary‑school–level reference for classic pastry, The Fundamental Techniques of Classic Pastry Arts presents the essential skills every serious pastry chef and dedicated home baker must master.\u003c\/p\u003e\u003cp\u003eDeveloped from the internationally respected curriculum of New York’s French Culinary Institute, this authoritative volume offers a deep foundation in traditional pastry techniques and applications.\u003c\/p\u003e\u003cp\u003eOrganized by core categories―including tarts, cream puffs, puff pastry, creams and custards, breads and viennoiserie, cakes, and petits fours―each chapter opens with a clear overview of techniques before moving into carefully structured recipes. Many of these recipes originate from accomplished graduates of the French Culinary Institute’s professional pastry program, reflecting real-world kitchen standards.\u003c\/p\u003e\u003cp\u003eExtensively illustrated with hundreds of color photographs, the book emphasizes precision, process, and evaluation. Each recipe includes a checklist designed to help readers assess their results against professional benchmarks, reinforcing proper technique and consistency.\u003c\/p\u003e\u003cp\u003eIdeal as both a training manual and a long-term reference, The Fundamental Techniques of Classic Pastry Arts is an indispensable resource for pastry students, professionals, and serious bakers seeking to master the foundations of classical pastry work.\u003c\/p\u003e  ","brand":"French Culinary Institute, Judith Choate","offers":[{"title":"Default Title","offer_id":46071223517418,"sku":"9781584798033","price":48.37,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0714\/5301\/6298\/files\/91Yz4x4m4tL._SX679.jpg?v=1781290341","url":"https:\/\/textbookme.store\/products\/the-fundamental-techniques-of-classic-pastry-arts-culinary-school-level-reference-for-classic-pastries-from-pate-a-choux-to-croissants","provider":"TextbookMe","version":"1.0","type":"link"}