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An introduction to forty of the finest pastry chefs in the world plus unique recipes for re-creating their tempting confections at home
While pâtisserie has long been a popular subject, this book goes a step further to showcase the talented and inventive pastry chefs working today. The chefsâ 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 Worldâs Best Restaurant for the third year running; Bonnie Gokson, crowned âQueen of Confectioneryâ in Asia by wedding-event guru Colin Cowie; Nathaniel Reid, one of Dessert Professionalâs 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, âWonderland Confections,â focuses on the world of celebratory cakes.
Complete with hundreds of tempting images of patisserie, ranging from John Ralleyâs reinvented banana split to Christophe Rousselâs lavender and orange macaroons with apricot compote, The New Pâtissiers offers a wealth of delicious and inspiring material for amateurs and professionals alike.335 illustrations, 320 in color
About: An introduction to forty of the finest pastry chefs in the world plus unique recipes for re-creating their tempting confections at home While pâtisserie has long been a popular subject, this book goes a step further to showcase the talented and inventive pastry chefs working today.
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