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The New Pâtissiers
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Amazon.com Product Description (ISBN 0500516928, Hardcover)
An introduction to forty of the finest pastry chefs in the world plus unique recipes for re-creating their tempting confections at homeWhile pâtisserie has long been a popular subject, this book goes a step further to showcase the talented and inventive pastry chefs working today. The chefs’ individual styles are explored through informative biographies and portraits of them in action, and these are accompanied by some ninety of their own recipes, many exclusive to the book.
The featured chefs include Rosio Sanchez, pastry chef at Noma, recently voted World’s Best Restaurant for the third year running; Bonnie Gokson, crowned “Queen of Confectionery” in Asia by wedding-event guru Colin Cowie; Nathaniel Reid, one of Dessert Professional’s Top 10 Pastry Chefs in America; and World Chocolate Master, Carmelo Sciampagna. There are instructions for a mouth-watering variety of cakes, tarts, biscuits, petits fours, pastries, confectionery, chocolates, ice creams, and sorbets; and a final section, “Wonderland Confections,” focuses on the world of celebratory cakes.Complete with hundreds of tempting images of patisserie, ranging from John Ralley’s reinvented banana split to Christophe Roussel’s lavender and orange macaroons with apricot compote, The New Pâtissiers offers a wealth of delicious and inspiring material for amateurs and professionals alike.
335 illustrations, 320 in color
(retrieved from Amazon Thu, 12 Mar 2015 18:18:59 -0400)
This mouthwatering book presents 38 of the finest pastry chefs working worldwide today, together with samples of their glorious, highly sophisticated confections. Some of the chefs are up-and-coming, others are well established; all are innovative pioneers in a uniquely appealing creative field. Profiles of each patissier include an informative biography giving a sense of their individual style. Also included are scores of recipes for world-class cakes, tarts, biscuits, petits fours, plated desserts, pastries, confectionery, chocolate, ice creams and sorbets, with a final chapter focusing on the lavish sugar-paste world of celebratory cakes. Offering a wealth of inspiring and delicious material, this book is a must for professional pastry chefs, keen amateurs and anyone interested in the gourmet lifestyle.
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