Patisserie: Mastering the Fundamentals of French Pastry.

Patisserie: Mastering the Fundamentals of French Pastry.

By

Original Publisher
Rizzoli
Date of publication
2013
ISBN
0847839621

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Recommended by

Olivia Potts

Food writer

I lusted after this fat, bright pink book all the way through culinary school. It tackles everything from creme patissiere through to tempered chocolate decorations, shortcrust pastry to blown sugar, with over 3000 photos.