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.
“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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