Patisserie by Christophe Felder
Mastering the Fundamentals of French Pastry

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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.

About Christophe Felder

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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.
Published February 26, 2013 by Rizzoli. 800 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Patisserie

The Kitchn

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.

Mar 29 2013 | Read Full Review of Patisserie: Mastering the Fun...

Pastry master Felder's impressive manual distills French pastry making into 207 lessons ranging from easy (Old-Fashioned Shortbread Cookies) to advanced (Mango-Caramel Macaron Cake). Tarts, custards, candies, de

Apr 15 2013 | Read Full Review of Patisserie: Mastering the Fun...

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