The New Pâtissiers
Seiten
2013
Thames & Hudson Ltd (Verlag)
978-0-500-51692-8 (ISBN)
Thames & Hudson Ltd (Verlag)
978-0-500-51692-8 (ISBN)
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Deals with 38 pastry chef's working worldwide, together with samples of their sophisticated confections. This book includes recipes for cakes, tarts, biscuits, petits fours, plated desserts, pastries, confectionery, chocolate, ice creams and sorbets. It is suitable for pastry chefs, amateurs and anyone interested in the gourmet lifestyle.
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. Offering a wealth of inspiring and delicious material, this book is a must for professional pastry chefs, keen amateurs and anyone interested in the gourmet lifestyle.
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. Offering a wealth of inspiring and delicious material, this book is a must for professional pastry chefs, keen amateurs and anyone interested in the gourmet lifestyle.
Olivier Dupon is a 21st-century tastemaker and the author of six acclaimed books, all published by Thames & Hudson.
| Erscheint lt. Verlag | 7.10.2013 |
|---|---|
| Zusatzinfo | 15 Illustrations, black and white; 320 Illustrations, color |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 234 x 300 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-10 | 0-500-51692-8 / 0500516928 |
| ISBN-13 | 978-0-500-51692-8 / 9780500516928 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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