<DIV><DIV><DIV>An indispensable addition to any serious home baker's library, <I>The Fundamental Techniques of Classic Pastry Arts </I>covers the many skills an aspiring pastry chef must master. Based on the internationally lauded curriculum developed by master <I>pâtissier</I> Jacques Torres for New York's French Culinary Institute, the book presents chapters on every classic category of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes, and petits fours. </DIV><DIV>Each chapter begins with an overview of the required techniques, followed by dozens of recipes?many the original creations of distinguished FCI graduates. Each recipe even includes a checklist to help you evaluate your success as measured against professional standards of perfection! Distilling ten years of trial and error in teaching students, <I><I>The Fundamental Techniques of Classic Pastry Arts </I></I>is a comprehensive reference with hundreds of color photographs, a wealth of insider tips, and highly detailed information on tools and ingredients?quite simply the most valuable baking book you can own.<BR></DIV></DIV></DIV>