In this landmark volume, patissier Melanie Dupuis and molecular gastronomist Anne Cazor demystify the techniques and traditions of France's grand patisseries.
PRODUCT INFORMATION
Summary
In this landmark volume, patissier Melanie Dupuis and molecular gastronomist Anne Cazor demystify the techniques and traditions of France's grand patisseries.
Description
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 the 100 recipes features a full-colour cross-section illustration, step-by-step photography and a beautiful hero image in order to both inspire the reader and demystify some of France’s most iconic desserts. Patisserie includes the basic building-block recipes needed to understand the fundamentals of French patisserie, from the pastry itself (shortcrust pastry, sweet pastry, puff pastry, choux pastry and more) to fillings (custards, creams, butters, mousses, ganaches and pastes) and embellishments (meringue, chocolate, sauces and sugar art). From simple treats like madeleines, financiers and cookies to more complex creations, like black forest cake, éclairs, croissants, macarons, lemon meringue pie, l’opera, mocha, croquembouche, charlotte, rum baba and more, Patisserie covers all of the French delicacies you could ever dream of.
Critic Reviews
“"This is the book to open when you want perfection when you have a little time on your hands to wow friends." SBS Food "Full-colour cross-section illustrations and the beautiful hero images will inspire readers and demystify some of France's best-known desserts." The Weekly Review, Eastern”
"This is the book to open when you want perfection; when you have a little time on your hands to wow friends." SBS Food
"Full-colour cross-section illustrations and the beautiful hero images will inspire readers and demystify some of France's best-known desserts." The Weekly Review, Eastern
About the Author
Mélanie Dupuis is a French pastry chef who has worked in the country’s best hotels and restaurants. Today she teaches the art of French patisserie at Paris’s L’Atelier des Sens. Anne Cazor has a PhD in molecular cuisine, and has dedicated her life to understanding how and why recipes work (or don't). She also teaches at L'Atelier des Sens.
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