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Patisserie: Mastering the Fundamentals of French Pastry (Anglais) Relié – 26 février 2013

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Descriptions du produit

Revue de presse

“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."

“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

Biographie de l'auteur

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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Commentaires client les plus utiles sur (beta) 38 commentaires
21 internautes sur 21 ont trouvé ce commentaire utile 
Beautiful and Inspiring but Use with Caution! 26 mai 2013
Par ArnieNY - Publié sur
Format: Relié
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.
35 internautes sur 39 ont trouvé ce commentaire utile 
disappointing 28 juillet 2013
Par L Tasty - Publié sur
Format: Relié
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.
34 internautes sur 48 ont trouvé ce commentaire utile 
Make easy Gourmet quality Pastries with this book! 3 mars 2013
Par Buddy - Publié sur
Format: Relié
I absolutely love this book. The step-by-steps make it very easy to follow.
Nothing is too complicated, and it is indeed very solid and straight-forward.
The book features several favorite recipes, which can be made in gourmet style.
It also instructs you how to properly do things through the images.
The only downfall is the ingredients. (Mainly the fleur de sel/French sea salt) cannot be found locally and I have to order this item online. There are other recipes which may require you to order a specific ingredient online, due to local availability.

Another flaw which I found was the inadequate ingredient use. For example, the Orange Cream Tart (Page. 18), I had to apply oil to complete the preparation of the crust. Without the oil, the crust would crumble and break, making it impossible to roll into a ball.
Also, the Orange Cream Filling portion; way too much butter. I did it the way the book requested, but in the end, it's all oily and does not look very appealing. I would use just half a stick of butter.

In the end, it's a matter of following these recipes, but you have to play with it in case something doesn't come out right. My Orange Cream Tart turned out delicious. (I have already made 3 and had them all to myself. So just be very careful if you're on a diet.)

3/5 for this book, since it is a lovely book, but flawed. It does, however, since you have to adjust or add certain ingredients, it may cause a beginner to have a horrible first time experience baking. I am very experienced with baking & pastisserie, and to my knowledge, this book has recipes which implement a great amount of ideas. I would probably not recommend this book to a beginner, but to someone who wants really nice ideas. Just remember, if you go by this book, you will find yourself asking, "What did I do wrong?". It's not you.

Setting that con aside, this is a great book for those who love pastries, and perhaps want to create some amazing gourmet desserts the family will love. I hope this review is useful, enjoy! Don't forget to look up the Cake Bible!
3 internautes sur 4 ont trouvé ce commentaire utile 
Meh...mixed feelings 28 novembre 2013
Par DelD - Publié sur
Format: Relié
First of all, the book is beautiful and I love all the pictures and simple instructions. However, I have to agree with the other negative reviews since I've tried a few recipes from here and had less-than-ideal results. The pie crust for the orange custard tart is just plain inaccurate (not enough moisture to work), and the pate choux for eclairs failed horribly (didn't puff up and looked nothing like the picture). I'm keeping my hopes up for the rest of the book, but just beware that you may find yourself having to think on your feet and alter things accordingly. Recommended for people who are already proficient bakers.
The picture bible of Patisserie 7 février 2015
Par The Sweet Life - Publié sur
Format: Relié Achat vérifié
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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