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The Fundamental Techniques of Classic Pastry Arts by Judith Choate, The French Culinary Institute (Hardcover, 2009)

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Based on the internationally lauded curriculum developed by master pâtissier 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.