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Patisserie: Mastering the Fundamentals of French Pastry, by Christophe Felder
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All the classic French pastries made accessible for the home cook, with 3,200 photographs. 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 210 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 crème patisserie, pâte à 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 Éclairs, Saint-Honoré, Opéra—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.
- Sales Rank: #105759 in Books
- Brand: Brand: Rizzoli
- Published on: 2013-02-26
- Released on: 2013-02-26
- Original language: English
- Number of items: 1
- Dimensions: 10.25" h x 2.44" w x 7.66" l, 5.89 pounds
- Binding: Hardcover
- 800 pages
- Used Book in Good Condition
Review
“An excellent pastry and baking guide such as this doesn’t come along every day – don’t miss out on it.” ~Cookbook Digest
"Patisserie is a must-have for the reference shelf." ~thekitchn.com
“Immensely talented, Chef Christophe offers a rare glimpse into the intricacies of French pastry-making never before seen in such detail. Pastry chefs are like chemists, and this book opens the door to the secrets of timing and texture that are so important in French pastry. With a guiding hand, Christophe makes patisserie more accessible for the home chef and reveals details that separate an ordinary pastry from an extraordinary one. People will love discovering Christophe’s talent through this book.” ~François Payard, pastry chef of FP Patisserie and Francois Payard Bakery
“Christophe Felder is a rarity: a stunningly talented pastry chef with a true gift for teaching. He can make everything from butter croissants that flake into a million shards to simple coconut macaroons easy to understand and equally easy to prepare at home—and that’s just what he does in this new book. A treasure for bakers from beginners to pros.” ~Dorie Greenspan, author of Baking: From My Home to Yours and Around My French Table
“This monumental work by one of the best pastry chefs in France will delight anyone looking to re-create the all-beloved French classics at home. Bakers everywhere will be thrilled to have Christophe Felder's easy-to-follow recipes in their kitchen—and even happier with the sweet rewards!” ~David Lebovitz, author of The Sweet Life in Paris
“I can’t think of a better introduction to the classic canon of French pastry! Broad in scope and yet easy to manage, the detailed recipes are outdone only by the clear and concise step-by-step images that accompany each one. Christophe Felder is a true master of the art and this long-awaited translation of Patisserie is sure to become a benchmark for ambitious bakers.” ~Michael Laiskonis, creative director at the Institute of Culinary Education
About the Author
Christophe Felder is one of the world’s most respected pastry masters. After working at Fauchon and Guy Savoy, he served as the pastry chef at the Hôtel de Crillon for fifteen years. He has published more than twenty cookbooks in France, but this is the first to be translated into English. In 2009, he founded his own school devoted to teaching pastry skills to the home cook, located in Strasbourg, France.
Most helpful customer reviews
30 of 31 people found the following review helpful.
Beautiful and Inspiring but Use with Caution!
By ArnieNY
I love the visuals and the format of this book and have tried several recipes. But one should be aware and read fully before starting even the easy ones. I am a novice but adventurous baker and simple things are missing from the basic/ easy recipes, like, after chilling tart dough for 2 hours, you need to take it out and let it warm up before rolling it out. I know that may seem like a no brainer but had that been included in the recipe I would have done that instead of finding out, cracking the very hard dough and consulting another recipe, and having to wait as well. Also, the tiramisu recipe has a big mistake on the coffee/ espresso mixture that goes in the cake. I followed very carefully, baked the cakes, they were VERY dark brown (not at all like the photo) and I had to remake since they tasted way too strong and way too dark. I remade and just added a fraction of the mixture. Of course, I had no idea here and don't know what to think since I don't know enough about baking to read between the lines. Looks like some proof reading was over looked. Still, I will continue to try more and hope for no more mistakes in editing.
51 of 57 people found the following review helpful.
disappointing
By L Tasty
First of all, I will agree that this book LOOKS beautiful! The photos are stunning and they alone will inspire you to want to create amazing works of pastry perfection. But sadly, the recipes themselves are often incomplete or just don't work. I'm a fairly experienced baker and was looking for a great French pastry book to build on my limited experience that area. Though I followed several recipes exactly, I had problems with almost all of them. In one, the dough wouldn't come together - there were just not enough wet ingredients in the recipe. In another, the butter content was so high that the finished product didn't taste like much else. In a third, the product tasted great, but made WAY more than the 5 servings it claimed to make and the recipe lacked basic instructions such as what size serving glasses to use. Though it ended up not being an issue because I had enough to make 30 instead of 5. Luckily, I was able to find ways to make these items work out, but someone with less experience will be completely out of luck. I wasn't looking for inspiration, I was looking to learn great recipes and technique which, sadly, this book does not deliver.
6 of 6 people found the following review helpful.
The picture bible of Patisserie
By The Sweet Life
I always look for cookbooks with pictures, so that I can be sure that I'm on the right track - this book on patisserie, not only has a picture of the finished product, but you can check in along the way that what you are doing looks the way that it should, with many pictures taking you along the individual steps. There's a good array of some basic recipes and then french specialities, or the little extras, which make something just special. As the name implies, there's a heavy French bent on the recipes with a few recipes from surrounding European countries.
The chapters are on
Pastries & Tarts - 18 recipes
Creams, Custards & Puddings - 23 recipes
Decorations - 25, Including how to temper chocolate, create spun sugar, candy flower petals
Classic Cakes & Desserts - 19
Chocolate Desserts & Candies - 25
Holiday Cakes, Cookies & other Treats - 27
Macaroons - 20
Brioche & Breakfast Pastries - 22
Petits Fours - 28
With this patisserie bible, you will be able to create some amazing sweet courses which will delight any pastry buff. Definitely a good investment.
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