As a follow-up to his spectacular Patisserie, master pastry chef Christophe Felder presents Gâteaux, a beautifully illustrated guide to executing perfect cakes, from delightful small bites to showstopping centerpieces. Classic French pastry represents the pinnacle of control, elegance, and technique. From jewellike canelés and madeleines in a window case to burnished brioches at the boulangerie to showstopper centerpiece desserts at five-star restaurants, everyone loves a perfect bake. Precise instructions and step-by-step photographs guide bakers through 150 mouthwatering recipes, including one-bite delights, simple cakes, Sunday breads, celebration cakes, and tarts. Felder includes French classics such as sablés, éclairs, Saint-Honoré cake, tarte tatin, and croquembouche, regional recipes from Alsace, Brittany, and Provence, as well as his own twists on Belgian (Speculoos), German (Black Forest cake), and Australian (Pavlova) desserts. Each beautiful photograph will inspire bakers of all levels while step-by-step pictures clearly illustrate techniques such as making fondant flowers, constructing a charlotte, and braiding a brioche. To build younger bakers’ skills and confidence, Felder includes a section of easy recipes for the whole family—which don’t short on proper technique.

Gateaux: 150 Large and Small Cakes, Cookies, and Desserts

Cookbooks, Food & Wine

Felder, Christophe

Lesecq, Camille

Baking

Rizzoli Universe Promotional Books

All the classic French pastries made accessible for the home cook, with 3,200 photographs. For every serious home baker, French pastry represents the ultimate achievement. But to master the techniques, a written recipe can take you only so far—what is equally important is to see a professional in action, to learn the nuances of rolling out dough for croissaints or caramelizing apples for a tarte tatin. For each of the 210 recipes here, there are photographs that lead the reader through every step of the instructions. There has never been such a comprehensive primer on patisserie. The important base components—such as crème patisserie, pâte à choux, and chocolate ganache—are presented as stand-alone recipes. Once comfortable with these, the home baker can go on to tackle the famous and more complex creations—such as Éclairs, Saint-Honoré, Opéra—as well as feel empowered to explore new and original combinations. An entire chapter is devoted to decoration as well as sauces, syrups, and fillings. Whether used to develop skills or to refine techniques, to gain or simply broaden a repertoire, Patisserie dispels the mystery around classic French pastries, so that everyone can make them at home.

Patisserie: Mastering the Fundamentals of French Pastry - Updated Edition

Rizzoli

<div>A delightful volume devoted to the delicate, charming treats that are the soul of France's neighborhood patisseries. With Felder's expert guidance, any home cook can now re-create the sweet enchantments and small indulgences that are the hallmark of many a holiday in France. Christophe Felder, along with his longtime collaborator, Camille Lesecq, are back with a new volume that focuses upon the delightful small pastries that are one of the highlights of the art of French baking. Both children and adults adore these often bite-size indulgences. Included here are all the fundamental recipes--the classics and the traditional favorites--along with original, inventive creations. Recipes include amandines, babas, biscuits, bostocks, creams, croquantes, croustillons, financiers, flans, madeleines, Alsatian manderlis, Napoleans, petits fours, sablés, tartlets, and much more. The book opens with a section on twenty-seven base recipes from which all others can be made, including pâte brisée, pâte sucrée, sablé breton, dacquoise, pâte á choux, feuilletée rapide, and crème pâtissière. It is then divided into chapters of increasing complexity, with a final chapter on "funny" cakes--playfully decorated small cakes designed to delight children or for parties. Each recipe comes with precise preparation and cooking times, step-by-step decorating tips, and suggestions for vegan and gluten-free alternatives--this seemingly petite package contains a wide range of sweet and simple pleasures to delight big and small gourmets alike.</div>

Petite Patisserie: 180 Easy Recipes for Elegant French Treats

With their crusty tops and tantalizingly soft interiors, gratins are the perfect comfort food and ideal one-dish meal for everyday. In this beautifully designed volume, the pastry chef at the Michelin-starred Les Ambassadeurs in Paris shares both sweet and savory recipes for this versatile dish. 78 recipes, 50 color photographs.

Gratins: Golden-Crusted Sweet and Savory Dishes

Regional & International

Harry N. Abrams

Les Leçons de pâtisserie de Christophe se sont imposées dans le domaine du livre de cuisine comme une collection de référence. Créatif et pédagogue, Christophe Felder guide ses lecteurs dans l'apprentissage de la pâtisserie. Ses leçons sont de véritables cours, photographiés pas à pas, qui détaillent les tours de main, ustensiles et techniques indispensables pour réussir ses pâtisseries comme un pro. Gâteaux de l avent, chocolats et petites bouchées, pâtes et tartes, décors de pâtisserie, crèmes, viennoiseries, gâteaux classiques et mignardises : retrouvez tous ces thèmes dans un seul et même ouvrage. Un outil indispensable pour les pâtissiers débutants ou confirmés !

Patisserie ! l' Ultime reference [ French Pastry - Dessert ] (French Edition)

French & European Pubns

Mes p'tits choux

Reference

MARTINIERE BL

Traditionnellement, le clafouti est préparé avec des cerises noires sur lesquelles on verse une pâte à crêpes assez épaisse.Christophe Felder, nous offre dans cet ouvrage 60 variations autour du clafouti, sucrées et salées, à déguster en entrée, plat ou dessert. Clafoutis abricot et romarin, clafoutis fraises des bois... mais aussi clafoutis brocolis et gruyère ou clafoutis boudin pommes de terre !C'est tout le savoir-faire et la créativité de Christophe au service de ce grand classique de l'auteur, entièrement renouvelé : nouvelles recettes (20 % de recettes inédites), nouvelles photos, nouvelle maquette pour intégrer la collection Nouveaux B.A.S.I.C.S.

Clafoutis maison

Délicieux macarons salés (Meilleur de) (French Edition)

Cooking Methods

Haro sur le cake au citron et la mousse au chocolat ! Vive les profiterolles revisitées ou le millefeuilles aux fruits et sa petite compotée ! A l'instar des grands restaurants, les desserts se présentent à l'assiette, assemblages créatifs de textures, de saveurs et de couleurs.L'inventivité de Christophe Felder est, dans ce livre, entièrement mise à l’honneur. Les desserts à l’assiette de ce passionné sont le cœur du sujet : 45 recettes, 45 pièces uniques. En deux parties, l’une consacrée aux classiques revisités, l’autre aux créations originales, Christophe Felder vous propose de réaliser de véritables bijoux culinaires. Et grâce aux multiples photographies, indiquant gestes et astuces, l’art de ce grand chef pâtissier devient enfin accessible.

Pièce unique: 40 desserts à l'assiette simples et chics

See the best price to sell, buy, or rent books by Felder, Christophe. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Felder, Christophe

See the best price to sell, buy, or rent books by Felder, Christophe. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Gateaux: 150 Large and Small Cakes, Cookies, and Desserts

Patisserie: Mastering the Fundamentals of French Pastry - Updated Edition

Gateaux: 150 Large and Small Cakes, Cookies, and Desserts

Petite Patisserie: 180 Easy Recipes for Elegant French Treats

Gratins: Golden-Crusted Sweet and Savory Dishes

Patisserie ! l' Ultime reference [ French Pastry - Dessert ] (French Edition)

Mes p'tits choux

Clafoutis maison

Délicieux macarons salés (Meilleur de) (French Edition)

Pièce unique: 40 desserts à l'assiette simples et chics