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Patisserie gives readers all the technical know-how required to become an expert in the art of French patisserie and invent their own masterpieces. Each of ...
Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as ...
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 ...
From festive creations to simple but sophisticated fare, chef Eric Kayser will not only provide his recipes but the expert insight you need to replicate ...
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 ...
Patisserie reflects award-winning chocolatier, William Curley's passion for taking classic recipes and modernizing them with his own innovations. Creating top-quality patisserie is often seen ...
Highly acclaimed French Chef Vincent Gadan shows how easy it is to make classic pastry dishes, from savoury pastry to bread dough. The book is ...
Richard Bertinet uses simple techniques and step-by-step photography to teach you how to make four different types of pastry before you put your skills to ...
Consider the strawberry: its familiar flavor and texture; its fresh, sweet smell. Now imagine the same fruit distilled and carbonated for a refreshing soda, slow-roasted ...
An apple is an apple...Or not? Kris Goegebeur shows that there is more to fruit than one would think. Whoever believes that there are ...
This is the ultimate companion for those who want to improve their patisserie making skills, whether it be macarons, madeleines, meringues, eclairs or financiers. Chapters ...
