Patisserie By Christophe Felder. Patisserie de Christophe Felder son dernier ouvrage à offrir ou mieux à s'offrir!! les 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. Patisserie: Mastering the Fundamentals of French Pastry by Christophe Felder is a massive 800 pages anointed with 3,200 step-by-step photos leading you to the creation of 200 dessert treasures.
Patisserie Mastering The Fundamentals of French Pastry by Christophe Felder The Kitchn from www.thekitchn.com
This is for the baking fans, especially with a French flair, who buy books by Dorie Greenspan and David Lebovitz and are ready to take it to the more advanced level He has published more than twenty cookbooks in France, but this is the first to be translated into English
Patisserie Mastering The Fundamentals of French Pastry by Christophe Felder The Kitchn
Felder, formerly of Fauchon, Guy Savoy, and the Hôtel de Crillon, now runs a pastry school in Strasbourg, and his attention to precise instruction is visible here in 3,200 step-by-step photographs detailing the creation of everything from a simple pâte brisée to croissants. He has published more than twenty cookbooks in France, but this is the first to be translated into English 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.
Patisserie Mastering The Fundamentals of French Pastry by Christophe Felder Kitchn. Christophe Felder's most popular book is Patisserie: Mastering the Fundamentals of French. Once comfortable with these, the home baker can go on to tackle the famous and more complex creations - such as ?clairs, Saint-Honor?, Op?ra - as well as feel empowered to explore new and original combinations.
Pâtisserie collector n°3 by Christophe Felder. Cette édition augmentée comporte 80 pages supplémentaires consacrées à la pâtisserie salée This is the pastry equivalent of Jacques Pépin's Complete Techniques.