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The New Pâtissiers

Dupon, Olivier

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ISBN 10: 0500516928 / ISBN 13: 9780500516928
Verlag: Thames & Hudson, 2013
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Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: An introduction to forty of the finest pastry chefs in the world plus unique recipes for re-creating their tempting confections at home. Buchnummer des Verkäufers ABE_book_new_0500516928

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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 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.
335 illustrations, 320 in color

Über den Autor: Based in Australia, Olivier Dupon scouts international markets for design, art, and craft objects to feature on his blog, Dossier37. His previous books include The New Artisans, The New Jewelers, and The New Pâtissiers.

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Bibliografische Details

Titel: The New Pâtissiers

Verlag: Thames & Hudson

Erscheinungsdatum: 2013

Einband: Hardcover

Zustand: New


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