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!