Summary
After the success of his books Fruit: The Art of Pastry and Opera Pâtisserie, French pastry sensation Cédric Grolet has brought out a new book of haute-cuisine pastry entirely devoted to flowers.
A bouquet of flowers is traditionally presented as a gift. Through this book, the chef wanted to give an extra dimension to this gift by making it edible. Playing with colors, shapes, and ingredients, the chef finds flowers are an infinite source of inspiration. He combines …
Book Details
| ISBN-13: | 9782379450822 |
|---|---|
| ISBN-10: | 237945082X |
| Author: | Cédric Grolet |
| Publisher: | Ducasse Editions |
| Imprint: | Ducasse Editions |
| Format: | Hardcover |
| Number of Pages: | 356 |
| Release Date: | 28 February 2023 |
| Weight: | 2.12kg |
| Dimensions: | 229mm x 279mm |
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Critics Review
Challenged to innovate, and hoping to shake things up … when the fork plunged in, concentric layers of cake, cream and silky fruit purée were revealed, a flavor bomb of heightened color, texture and taste. By wrapping the results in hypermodern culinary craft, Grolet took a tradition of trompe l’oeil fruit dating back to 12th century Sicily and made it new. * Wall Street Journal *
Cédric Grolet
Cédric Grolet was named the World’s Best Pastry Chef. He is executive pastry chef at Restaurant Le Meurice Alain Ducasse in Paris and at his shops, La Pâtisserie du Meurice and Cedric Grolet Opéra.
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