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The New P�tissiers
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The New P�tissiers Hardcover - 2013

by Dupon, Olivier


From the publisher

While ptisserie 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 Ptissiers offers a wealth of delicious and inspiring material for amateurs and professionals alike.

Details

  • Title The New P�tissiers
  • Author Dupon, Olivier
  • Binding Hardcover
  • Edition Hardback
  • Pages 288
  • Language ENG
  • Publisher Thames & Hudson, London
  • Date 2013-10
  • ISBN 9780500516928
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The New Pâtissiers

The New Pâtissiers

by Olivier Dupon

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The New Pâtissiers
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The New Pâtissiers

by Dupon, Olivier

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ISBN 10 / ISBN 13
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The New Pâtissiers
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The New Pâtissiers

by Dupon, Olivier

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ISBN 10 / ISBN 13
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The New Patissiers
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Thames and Hudson 2013 . Hardback ISBN 9780500516928 Clean and unmarked book which looks almost unused. Dustwrapper in a protective removeable clearview cover. Profusely illustrated. 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 pâtissier 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. This is a heavy book and there would be an additional charge for international postage. Wt 2.2 Kg Very Good (Very Good)
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The New Pâtissiers
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The New Pâtissiers

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