Friday, December 18, 2009

Baking with...

Julia may be your best friend when it comes to learning to cook a recipe at a time in your own kitchen, but we have a few other friends to introduce you to.

In November, The French Culinary Institute released The Fundamental Techniques of Classic Pastry Arts based on The FCI's pastry curriculum, with help from Judith Choate and photographs by Matthew Septimus. Starting with the basics of ingredients, tools, and kitchen first aid, this 500-page tome gives insights, successful techniques, and recipes to help make anyone's baking visions a success. You'll be turning out croissants and nut tarts in no time.

Broken up into nine sessions (tartes, pâte à choux, pâte feuilletée, crèmes et flans, pains et viennoiseries, gâteaux, and petits fours), anyone can work their way through demonstrations that will have you proficient by book's end. And with beautiful pictures to boot, we're feeling mighty inspired just flipping through the pages.

We're proud of the great techniques and expertise our pastry chefs stuffed into this beefy book. We may be partial, but we think this one's a must bake through!

2 comments:

soo said...

Hi there,

I received this book for Christmas and I LOVE it - it's so good it gave me tingles. However, I have a question regarding the Chocolate Bavarian cream Tart on page 125. The ingredients list for the bavarian cream does not list the quantity for heavy cream, but this ingredient appears in the instructions. Could someone tell me how much whipped cream I'm supposed to fold in?

Thank you!

The International Culinary Center said...

Great question. Tina Casaceli, Director of the Pastry Arts and Bread programs at the school, tells us that you will need 125 milliliters (1/2 cup plus 1 1/2 teaspoons) heavy cream to make your whipped cream for folding into the Bavarian cream.

We are so happy to hear you are enjoying the book! We'd love to hear how your tart turns out!