Patisserie: Mastering the Fundamentals of French Pastry - Updated Edition

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.

Absolutely beautiful instructional cookbook. I love that the recipes are given in lesson form, with gorgeous step by step photographs! Every spring at my daughter's school they have what is known as an "Inquiry Fair". It is a grade appropriate project for all grades (Kindergarten included)where they choose a subject they want to learn more about, then write a report along with giving an oral and visual presentation for the staff, students, and parents. After looking through this book, my little girl decided to do her report on French Pastry. Her visual presentation will include homemade cream puffs and croissants. My older daughters in the Navy want to go through each lesson as a family whenever they are home. Another way to spend quality family time together! UPDATE: My daughters French Pastry "Inquiry Fair" project was a great success. She made Cream Puffs and Croissants. It was a challenging and fun. Even though we are novices to the French techniques, they treats turned out well and were absolutely the best tasting croissants we've ever tasted (including traveling through Europe), and the Cream Puffs, wow. We made over 100 puffs and it wasn't enough! Our first dough for the puffs didn't turn out. Still don't know what we did wrong, but subsequent batters worked. The croissant recipe doesn't let you know how to flatten out the butter into a "sheet" for incorporating into dough. Watched a video on youtube that shows how to deal with the butter. Minor issues of confusion probably from our lack of experience with patisserie, but we easily overcame. Only other slight issue is that the book is very large and heavy that it does pull on the binding some. Overall, we love this and am looking to buy another one for a friend of my son who loves to bake and even creates her own recipes.

LOVE this book. I've bought many pastry books over the years and when it comes to looking for a good French method one I would recommend this, especially for a newbie. It has thorough instructions and images throughout.

I have many books written by Chirstophe Felder. I am huge a fan. I have his Chocolate book, that is fantastic, his Macaron books (sweet and salted) and now I am in heaven! Patisserie is a step by step book from one of the masters of the trade. You will learn proven techniques that will allow you to do the most savory traditional french desserts with no stress nor fear! I am finally got the confidence to try the Kouing Aman pastry, thanks to Christophe amazing book! He guides you by the hand all the way! If that is not enough for you, Christophe has very good reviews from Dorie Greenspan and David Lebovitz, two Baking wizards (and that is enough recommendation to buy this book). Trust me, you won't regret! Your baking knowledge will improve 100%!

Hard to find book with tremendous detail necessary for the best outcomes. Organized by recipe rather than pastry type. We started with the first recipe and are working our way all the way through, we are skipping around a lot, but that’s expected! Though novices can certainly start here, I’d not recommend a novice pastry person choose this unless really committed. Now my go-to resource for pastry work.

This is a very comprehensive book and a great introduction to french pastry for someone who is an already moderately-advanced baker. I've tried many many recipes from this book now & most have turned out really delicious. Some of the recipes didn't taste that good or work out quite right, but I've also found this is just a really great book to get some ideas on where to start & then google for more advanced/ tastier/ more appealing recipes. The most valuable resources in this book is the step-by-step pictures: this is life changing when making obscure recipes that you've never heard of. It's nice to see what different components of the recipe SHOULD look like along the way to make sure you're on the right track. This book is huge & even if you don't use all of the recipes, you will definitely be referencing it because it has a lot of great general resources about techniques, ingredients, types of dough/ pastry, etc.

This huge book covers classic and modern French desserts, with extremely explicit instructions for making each of them, pictures of the finished dessert, and many photos of the steps for making and assembling the desserts. It really is a full course in the art of Patisserie!

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.

Increíble diseño y edición. Miles de recetas, paso a paso, muy buenas imágenes. Dividido en capitulos muestra masas, tartas, macarons, pudines, decoraciones y mucho más

Awesome... detailed and Bible

This is an excellent book for those wanting to create wonderful French pastries. There are some prerequisites, such as buying a stand mixer, a pastry brush and a food thermometer, but once you have those you're all set! I have had this book for over 3 years now and from my experience I can tell you the following: do try to follow the recipe as much as possible. If it says that you need to boil the water to 110°C and keep it there for 3 minutes, then do just that. At first my mind was protesting, saying it's not possible for water to go above 100 degrees, but turns out that it's actually possible if there's sugar in it! Also, if it says you need to put gelatin into the mixture, then don't experiment with agar agar, it just won't work. By following the recipes to the word, over time I slowly progressed and now I can even make the advanced cakes (which sometimes take 2 days to make) and they are done in pastry shop quality! They look and taste like something you would pay a lot of money for. There are many easy recipes in here, but for me the greatest value of this book is that it teaches you how to make advanced cakes, there are pictures and detailed instructions, all you need to do is follow them and the results might surprise even you.

I bought this as a gift for my mother, who loves french cooking and needed a new challenge. After reading the reviews on some Le Cordon Bleu books I was horrified that most people complained the recipes did not work. This book was different and so far all recipes have been marvellous. I have noticed some basic steps in recipes are missing, such as blind baking pastry crusts, but this is not a problem for us, as we know it is required. For the more inexperienced cook, this may not be the best book despite the wonderful step-by-step pictures. I foresee having to buy bigger clothing soon.

La couverture est inversée! tout est à l'envers... Enfin bref, ça ne change pas le contenu alors l'article n'a pas été retourné car trop de démarches...