Paris Patisseries
History . Shops . Recipes
Seiten
2010
Flammarion (Verlag)
978-2-08-030081-2 (ISBN)
Flammarion (Verlag)
978-2-08-030081-2 (ISBN)
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Temptations abound for the sweet tooth in Paris, from the hottest culinary trends to time-honored classics. Patisserie is an integral part of the city's gastronomic tradition. This title helps to discover the best pastries and cakes the city has to offer, including macaroons, eclairs, rum babas, tarts, Mont Blancs, and polonaises.
Temptations abound for the sweet tooth in Paris, from the hottest culinary trends to time-honored classics. Patisserie is an integral part of the city's gastronomic tradition and the source of countless delectable creations that combine fruit, cream fillings, icings, frostings, mousses, and pastry. Readers will yield to sweet temptation as they discover the best pastries and cakes the city has to offer, including macaroons, eclairs, rum babas, tarts, Mont Blancs, polonaises, and cakes with Japanese inspiration. The pastry chefs share their signature recipes and show off their artful creations, which are described in the context of their historical tradition, composition, and gastronomic qualities. The evolution of pastry art is also explained, focusing in particular on the new generation of Parisian pastry chefs and chocolate makers, buzzing with the creativity and ingenuity that are redefining their craft. The book includes an address book of the best pastry shops and tea rooms in Paris along with twenty-five recipes from the city's most respected pastry chefs.
Temptations abound for the sweet tooth in Paris, from the hottest culinary trends to time-honored classics. Patisserie is an integral part of the city's gastronomic tradition and the source of countless delectable creations that combine fruit, cream fillings, icings, frostings, mousses, and pastry. Readers will yield to sweet temptation as they discover the best pastries and cakes the city has to offer, including macaroons, eclairs, rum babas, tarts, Mont Blancs, polonaises, and cakes with Japanese inspiration. The pastry chefs share their signature recipes and show off their artful creations, which are described in the context of their historical tradition, composition, and gastronomic qualities. The evolution of pastry art is also explained, focusing in particular on the new generation of Parisian pastry chefs and chocolate makers, buzzing with the creativity and ingenuity that are redefining their craft. The book includes an address book of the best pastry shops and tea rooms in Paris along with twenty-five recipes from the city's most respected pastry chefs.
Pierre Herm , leading French pastry chef, is internationally renowned for the quality and creativity of his pastries. Christian Sarramon is a distinguished lifestyle photographer. His work has been featured in Axel Vervoordt: Timeless Interiors, Provence Style, Living in Paris, Living in Provence, Gourmet Shops of Paris, Gourmet Bistros and Restaurants of Paris, and Yquem. Julia Hung is a journalist for a number of culinary publications in France.
| Erscheint lt. Verlag | 25.1.2010 |
|---|---|
| Zusatzinfo | Illustrated in colour throughout |
| Verlagsort | Paris |
| Sprache | englisch |
| Maße | 230 x 275 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-10 | 2-08-030081-4 / 2080300814 |
| ISBN-13 | 978-2-08-030081-2 / 9782080300812 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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