---
product_id: 51348692
title: "The Fundamental Techniques of Classic Pastry Arts: The French Culinary Institute (Fundamental Techinques) Hardcover – Illustrated, 1 Nov. 2009"
brand: "judith choatethe french culinary institute"
price: "A$209"
currency: AUD
in_stock: true
reviews_count: 8
url: https://www.desertcart.com.au/products/51348692-the-fundamental-techniques-of-classic-pastry-arts-the-french-culinary
store_origin: AU
region: Australia
---

# The Fundamental Techniques of Classic Pastry Arts: The French Culinary Institute (Fundamental Techinques) Hardcover – Illustrated, 1 Nov. 2009

**Brand:** judith choatethe french culinary institute
**Price:** A$209
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** The Fundamental Techniques of Classic Pastry Arts: The French Culinary Institute (Fundamental Techinques) Hardcover – Illustrated, 1 Nov. 2009 by judith choatethe french culinary institute
- **How much does it cost?** A$209 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.com.au](https://www.desertcart.com.au/products/51348692-the-fundamental-techniques-of-classic-pastry-arts-the-french-culinary)

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## Customer Reviews

### ⭐⭐⭐⭐⭐ A true Classic and fantastic reference for the serious chef or home cook
*by D***A on 30 November 2011*

Weighing in at nearly 3kg, the Fundamental Techniques of Classic Pastry Arts is a large tome with 512 pages of goodness. It is a reference book, hence the weight, and it's based on years of teaching at the French Culinary Institute, hence the goodness.The book covers anything and everything having to do with pastry from tools and ingredients on through breads, cakes, and confections. The chapters, called "sessions" by the authors, are centered on the basic pastry doughs: french tart dough, cream puff dough, puff pastry dough, and bread. Rounding out the sessions are those on other pastry items including creams and custards; cakes; and petits fours.Each dough session starts off with an overview of the basic dough including a treatise on the ingredients that make up the dough and variations on the dough. Following that are techniques to make the dough and how to work with it. Within each session are sets of demonstrations that cover just about anything you'd ever want to make with that dough. The demonstrations are chock full of pictures that go into detail on each of the important steps. One of the best parts about the book are little "Dean's Tip" boxes in the margin. These little tips are spread through the book giving great little tips that you would get only if you were sitting in class at the Culinary Institute.

### ⭐⭐⭐⭐⭐ absolute must in your kitchen!
*by M***M on 9 September 2010*

I am very satisfied with the purchase for many reasons,one of them how well explained,detailed , and full of baking and pastry info this book is.Not to mention mouthwatering, sumptuous cake recipies.Step by step baking and preparing instructions.The book covers almost every aspect of culinary art eg : preparation of puff pastry, creams and custards,breads and pastries,petits fours,truly amazing cakes and french tart doughs.There is also space for savoury pastries alongside sweet ones. It explains difficult sometimes to understand professional pastry terms( glossary supplied at the end of book).All recipies are clearly explained and easy to follow, and all measure is in grams as well as in ounces.All cake ingredients are properly explained to even small detail as if the authors want a reader to properly grasp the idea of creating an art.Their passion and devotion to baking is clear thoughout the book.What I personally like the most and find this very convienient is a small section called,evaluating your success'at the end of each recipe, which basically sums up how the end product should look like.All in all I strongly recommend this book to everyone interested in everyday,simple baking as well as one on more professional level. I love baking and to me this book is simply priceless : )ps. the book is big & heavy!!!!and needs physical effort to lift.

### ⭐⭐⭐⭐⭐ Forget about the cherry on the cake, this book will teach you how to make classic pastry the proper way
*by M***Y on 10 July 2015*

Forget all the fancy celeb baking books with the pretty lifestyle pictures. You know the ones that were put together by ghost writers and leave you with mediocre results.Instead get this book. It is a beast of a book, but it is very worthwhile. It talks you through the various techniques used in baking and patisserie making with clear instructions and step by step pictures. I really like how the book goes into more detail about why certain things are done the way they are or why certain ingredients have to be mixed together in a certain way. This is something a lot of other bakery books skim over or forget all together. Understanding the reasoning behind it does help you to make better cakes/pattiserie.The book is aimed at more experienced bakers or people who want to improve their technique, but certainly don't let that put you off if you are a beginner. It is much better to learn to do things the right way the first time round than to have to unlearn bad habits at a later date.A book every baker/pattisier should have on their bookshelf or better on their work top.

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*Store origin: AU*
*Last updated: 2026-03-14*