The New Patissiers - Rilegato

Dupon, Olivier

Rilegato

ISBN 10: 0500516928 ISBN 13: 9780500516928

Casa editrice: Thames & Hudson, 2013

Riassunto

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 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 Pâtissiers offers a wealth of delicious and inspiring material for amateurs and professionals alike.

Su questo libro

Recensione:

For dessert lovers who take their sweet treats seriously. --The Independent

Fabulous ... the pictures alone are a treat. --Elle Decoration

A delectable treat ... mouthwatering recipes and sumptuous photographs. --A Little Bird.com

They're [the recipes] beautiful to look at and admire. --The Herald (Glasgow)

A vibrant and colourful book. The photography is clean and crisp and it shows off the desserts in a stunning light ... the layout of the book is easy to follow ... there is something available to suit everyone's taste. --Caterer and Hotelkeeper

An ideal gift for foodies, the book includes mouth-watering photography and recipes for confections by the finest pâtissiers in the world. --Royal Wings

Even the most out-there creations look scrumptious. --Sotheby's Magazine

Offering a wealth of inspiring and delicious material, this book is a must for professional pastry chefs, keen amateurs and anyone interested in gourmet food. --Chef Magazine

Profiles the best patissiers in the world, reveals their recipes and is illustrated with snaps of drool-inducing desserts ... The diet starts Monday. --Irish Tatler

Tantalizing recipes and photographs of lavish creations --Four Seasons Magazine

Offering a wealth of inspiring and delicious material, this book is a must for professional pastry chefs, keen amateurs and anyone interested in gourmet food. --Chef Magazine

Profiles the best patissiers in the world, reveals their recipes and is illustrated with snaps of drool-inducing desserts ... The diet starts Monday. --Irish Tatler

Tantalizing recipes and photographs of lavish creations --Four Seasons Magazine

Dalla quarta di copertina:

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.

Su questa edizione

• Editore: Thames & Hudson
• Data di pubblicazione: 2013
• ISBN 10: 0500516928
• ISBN 13: 9780500516928
• Rilegatura: Copertina rigida
• Numero di pagine: 288