"Viennoiseries travel cakes, tarts, entremets, and petits gâteaux are the varieties of patisserie which we wanted to develop. Aware of the constraints of an artisan venture, we take great care to satisfy an increasingly demanding clientèle with high-quality recipes. The 'shop sp…
"Viennoiseries travel cakes, tarts, entremets, and petits gâteaux are the varieties of patisserie which we wanted to develop. Aware of the constraints of an artisan venture, we take great care to satisfy an increasingly demanding clientèle with high-quality recipes. The 'shop sp…
"Viennoiseries travel cakes, tarts, entremets, and petits gâteaux are the varieties of patisserie which we wanted to develop. Aware of the constraints of an artisan venture, we take great care to satisfy an increasingly demanding clientèle with high-quality recipes. The 'shop sp…
"Tentation Petits Gâteaux--The Temptation of Small Individual Cakes is another masterpiece of the works of patisserie from Jean-Michel Perruchon, Meilleur Ouvrier de France."--Publisher description.
Recipes for entremets (multi-layered mousse cakes), small individual cakes, and pastries served in glasses. Text in French and English.
Au coeur des saveurs
by Bau, Frédéric, Anguita, Marián, Lassara, Jean-Bernard, Shama, Ginette
"Ferrandi, the French School of Culinary Arts in Paris--dubbed -the Harvard of gastronomy- by Le Monde newspaper--is the ultimate pastry-making reference. From flaky croissants to paper-thin mille-feuille, and from the chestnut cream-filled Paris-Brest to festive yule logs, this…
"Ferrandi, the French School of Culinary Arts in Paris--dubbed -the Harvard of gastronomy- by Le Monde newspaper--is the ultimate pastry-making reference. From flaky croissants to paper-thin mille-feuille, and from the chestnut cream-filled Paris-Brest to festive yule logs, this…
La pâtisserie
by Lignac, Cyril, Couvrand, Benoît, Bizon, Paul-Henry, Bardel, Garlone, Gallard, Jérôme
Gaston Lenôtre, the legendary master French pâtissier, was revered for having made desserts lighter and more delicious; his techniques continue to influence pastry chefs in France and around the world. This new edition of the now cult cookbook-first published in English in 1977…
"Gaston Lenôtre, the legendary master French pâtissier, was revered for having made desserts lighter and more delicious; his techniques continue to influence pastry chefs in France and around the world. This new edition of the now cult cookbook--first published in English in 19…
