對每一位業餘的烘焙愛好者而言，法式酥皮甜點象徵著一個至高無上的成就。要精通個中技巧，光看文字是不夠的，您也必須了解專業大廚在攪拌可頌麵包的麵糰時，或熬煮蘋果塔的焦糖時，與一般人不同的細微差異。

本書中210道甜點，運用了3200張圖片，一個步驟一個步驟地教導讀者該如何進行，不只是一張美崙美奐的成品，而大多數讀者難以作的跟照片上一樣好。如果您曾有過這樣令人挫折的經驗，或許您只是還沒找到適合的料理書，本書中詳盡的指導流程，絕對讓您耳目一新，並且重拾對烘焙的熱情和信心。

本書的作者Christophe Felder，是一位世界知名的酥皮甜點大師，目前在Hôtel derillon擔任酥皮甜點主廚，已出版超過二十本的法文料理書，本書是他第一本被翻譯為英文出版的著作。
 

Book Description

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.

Editorial Reviews

Review
“Immensely talented, Chef Christophe offers a rare glimpse into the intricacies of French pastry-making never before seen in such detail. Pastry chefs are like chemists, and this book opens the door to the secrets of timing and texture that are so important in French pastry. With a guiding hand, Christophe makes patisserie more accessible for the home chef and reveals details that separate an ordinary pastry from an extraordinary one. People will love discovering Christophe’s talent through this book.”
—François Payard, pastry chef of FP Patisserie and Francois Payard Bakery

“Christophe Felder is a rarity: a stunningly talented pastry chef with a true gift for teaching. He can make everything from butter croissants that flake into a million shards to simple coconut macaroons easy to understand and equally easy to prepare at home—and that’s just what he does in this new book. A treasure for bakers from beginners to pros.”
—Dorie Greenspan, author of Baking: From My Home to Yours and Around My French Table

“This monumental work by one of the best pastry chefs in France will delight anyone looking to re-create the all-beloved French classics at home. Bakers everywhere will be thrilled to have Christophe Felder's easy-to-follow recipes in their kitchen—and even happier with the sweet rewards!”
—David Lebovitz, author of The Sweet Life in Paris

“I can’t think of a better introduction to the classic canon of French pastry! Broad in scope and yet easy to manage, the detailed recipes are outdone only by the clear and concise step-by-step images that accompany each one. Christophe Felder is a true master of the art and this long-awaited translation of Patisserie is sure to become a benchmark for ambitious bakers.”
—Michael Laiskonis, creative director at the Institute of Culinary Education 
 
About the Author
Christophe Felder is one of the world’s most respected pastry masters. After working at Fauchon and Guy Savoy, he served as the pastry chef at the Hôtel de Crillon for fifteen years. He has published more than twenty cookbooks in France, but this is the first to be translated into English. In 2009, he founded his own school devoted to teaching pastry skills to the home cook, located in Strasbourg, France.