The New Pâtissiers

Olivier Dupon (Autor)

Buch | Softcover

288 Seiten

2016
Thames & Hudson Ltd (Verlag)
978-0-500-29259-4 (ISBN)

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Presents 38 of the finest pastry chefs working worldwide today, together with samples of their highly sophisticated confections. This book also includes scores of recipes for world-class cakes, tarts, biscuits, petits fours, plated desserts, pastries, confectionery, chocolate, ice creams and sorbets.

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 a 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.

Design expert Olivier Dupon’s books include The New Artisans, The New Jewelers, Floral Contemporary, Encore! The New Artisans, Fine Jewelry Couture and Shoe. Follow Olivier on Instagram @olivierdupon.

Introduction • New Classics • Art on a Plate • Experimental Exotica • Wonderland Confections • Resources

Erscheinungsdatum	01.08.2016
Zusatzinfo	15 Illustrations, black and white; 320 Illustrations, color
Verlagsort	London
Sprache	englisch
Maße	234 x 300 mm
Gewicht	1680 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
ISBN-10	0-500-29259-0 / 0500292590
ISBN-13	978-0-500-29259-4 / 9780500292594
Zustand	Neuware