The fundamental techniques of classic pastry arts

The Fundamental Techniques of Classic Pastry Arts

An indispensable addition to any serious baker’s library, "The Fundamental Techniques of Classic Pastry Arts" covers the many skills an aspiring pastry chef must master. Based on the internationally lauded curriculum developed by Dean Jacques Torres, the book presents chapters on every classic category of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes and petits fours.

Each chapter begins with an overview of the required techniques, followed by dozens of recipes — many the original creations of distinguished ICC’s graduates. Each recipe even includes a checklist to help you evaluate your success as measured against professional standards of perfection! Distilling years of trial and error in teaching students, "The Fundamental Techniques of Classic Pastry Arts" is a comprehensive reference with hundreds of color photographs, a wealth of insider tips, and highly detailed information on tools and ingredients — quite simply the most valuable baking book you can own.

The Fundamental Techniques of Classic Pastry Arts, The James Beard Foundation Book Award, Cooking from a Professional Point of View, 2010

The Fundamental Techniques of Classic Pastry Arts, International Association of Culinary Professionals, Cookbook Awards, Food and Beverage Reference/Technical, 2010

The Fundamental Techniques of Pastry Arts, Book Industry Guild of New York, Special Trade, Cookbook category, 2009

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This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your pastry education where the legacy lives on.

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