The new pâtissiers

Title
The new pâtissiers / Olivier Dupon.
Author
Dupon, Olivier,
Publication
New York, New York : Thames & Hudson, 2013.

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FormatAccessStatusCall NumberLocation
TextUse in libraryRequestJFG 13-377Schwarzman Building - Main Reading Room 315 - Mezzanine

Details

Description
287 pages : color illustrations; 31 cm
Genre/Form
Cookbooks.
Call Number
JFG 13-377
ISBN
  • 0500516928
  • 9780500516928
LCCN
2013932614
Author
Dupon, Olivier, author.
Title
The new pâtissiers / Olivier Dupon.
Publisher
New York, New York : Thames & Hudson, 2013.
Type of Content
text
Type of Medium
unmediated
Type of Carrier
volume
Summary
"An introduction to forty of the finest pastry chefs in the world plus unique recipes for re-creating their tempting confections at home."-- From publisher's description.
"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."-- From publisher's description.
Research Call Number
JFG 13-377
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