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Patisserie: Mastering the Fundamentals of French Pastry, by Christophe Felder
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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
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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.
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Product details
Hardcover: 800 pages
Publisher: Rizzoli; 13th edition (February 26, 2013)
Language: English
ISBN-10: 9780847839629
ISBN-13: 978-0847839629
ASIN: 0847839621
Product Dimensions:
7.6 x 2.2 x 10.1 inches
Shipping Weight: 5.6 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
60 customer reviews
Amazon Best Sellers Rank:
#66,993 in Books (See Top 100 in Books)
This cookbook makes me very, very happy. It is a book of dreams - things I am going to make one, by one. There are plenty of photos and step by step instructions for all things pastry. It's a big, weighty book with lots of explanation. Even though I seriously want to make everything in it I doubt I have the skills to do so but that is what a book like this is for - to make you want to stretch and experiment. Then fail and try again until you finally master the skill.
This is the second book of Christophe's that I own and he's already one of my favorite pastry authors. Comprehensive enough for more advanced bakers but accessible enough for those just starting out, each of his recipes includes multiple photographs guiding you through the steps. Recipes are broken out into components (ie dough, filling, frosting) so you can use just one if you want to venture out into making your own creations. A great survey of classical French pastry recipes and techniques.
Just made the stollen recipe. Cake-like texture - but too much dried fruit to dough ratio for my taste. Thanks Chef!Update: 2/27/2017 Chocolate Madeleines are to die for. But oven temperature is too high. Should be 400F, not 425F. Adjust baking time according to size of madeleine mold.
I am a chef and wanted to get back into the classic deserts. This book is a treasure trove of material and information and a great resource. I probably won't ever get to make everything in it, but I will try. I am glad I bought this!
Fantastic recipes and great step by step illustrations. Everything I have tried tasted and looked great. So glad I am able to bring back a taste of France in my house. Recipes are not easy and take time, but all worth it!
I love this book. If you are looking to make the perfect Patisserie this book will lead you down the road. It is a series of lessons that take you step by step with photos to guide you. There is so little chance of error in your baking. I truly think that almost every pastry basic is covered. There have been some books that I have beeen so impressed with that I have bought them for friends as gifts. This wll probably be one of those books.
Made almost every single dessert in this book.. For all Pastry lovers this is the perfect book!!!... for the home baker it might take a little extra steps just to make sure it is done right but totally worth it!! AMAZING!!!
If you are serious about Patisserie, then search no longer. C. Felder is a master! I am so glad I order this book, my mom is very happy and trying the recipes. Beatriz Killigan
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