TARTES ET GÂTEAUX DE VOYAGE
Découvrez une gamme riche et varié de recettes de tartes classiques, rustiques ou contemporaines mais aussi des gâteaux de voyage, cakes et gouters. Un ouvrage parfait pour diversifier les gammes des artisans. Tartes classiques et rustiques aux fruits de saison (tarte aux fruits, tarte normande, tarte levée feuilletée framboises plein fruit), tartes toute l’année (tarte […]
PÂTISSERIE VÉGÉTALE PH
This new book devoted to plant-based patisserie is proof of that! Accompanied by Linda Vongdara, he invites us to follow him on the path to ultimate indulgence, with great classics revisited in a plant-based version and recipes specially designed for this book. Available in bookshops and on the Pierre Hermé Paris website. To order on the Librairie […]
LEÇON DE PÂTISSERIE POUR TOUS
Beginner pastry chefs, start with a hazelnut financier, a chocolate cake or a giant cookie. Confirmed pastry chefs, step up and make a baba in transparency, a tart with fresh citrus and candied or a vanilla & chocolate éclair. Expert pastry chefs, try a praline millefeuille, a black sesame opera or a vanilla tart. Not […]
GIVRÉ
Emmanuel Ryon, Meilleur Ouvrier de France Glacier, offers you more than 60 elegant and sophisticated recipes to prepare and taste the best artisanal frosted pastries. Dive into the gastronomic world of ice cream, a world where everything is possible, delicious and original. Classic and unique ice creams and sorbets (asparagus and tonka bean, vanilla popcorn, […]
ENCYCLOPAEDIA OF CHOCOLATE – FRÉDÉRIC BAU
It is a bible for professionals but accessible also to amateurs. After a first part devoted to the different techniques (tempering of chocolate, chablonnage, enrobing, sweet centres, decorations, pasta and biscuits, cream and mousse textures, ice creams and sauces), the second part, “Theoretical Notes” covers to a range of different technical topics (tasting, preserving…), ice creams […]
INFINIMENT PÂTISSERIE, AU FIL DE LA JOURNÉE
Pierre Hermé returns with a beautiful book on pâtisserie which contains 70 recipes which can be enjoyed all day long: For Breakfast try the infinite lemon brioche, the crispy orange turnover, the Liège waffle, the Ceylon cinnamon hot chocolate, beetroot, apple, pear, carrot, celery and ginger detox juice. Snack on the Sable Viennois, the Atlas garden Madeleine, the infintely […]
ARTISAN PÂTISSIER
60 deliciously well-made recipes, by the Nantes pastry chef who is also president of Relais Desserts. The chapters are organized by ingredient: caramel (p’tit pot fou de caramel, Absolu caramel), confectionery (passion fruit mango paste, soft white nougat), red fruits (raspberry-hazelnut bite), yellow fruits (Florida tart), ice creams (maestro glacé, apricot mascarpone vacherin), chocolate (hazelnut […]
PÂTISSERIE
… then 20 pages of raw materials, and then the basic recipes, cookies, pasta, creams, chocolate and praline, meringues. And finally the recipes of Arnaud Larher settled in Paris and M.O.F, illustrated in photographs and with illustration way technical sketch cut plan: large tables (Pompadour, Mont-Blanc), chocolate addicts (chocolate mousse, Montmartre rocks, tartlette caracas with wild pepper […]
THE CHEFS DES CHEFS CLUB – GUILLAUME GOMEZ
More than just a book. The Chefs des Chefs Club is a concentration of gastronomic diplomacy, or culinary diplomacy, designed to spread gastronomy throughout the world. How? With cult recipes, traditional dishes, iconic desserts. Classified by country and by leader, from Iceland to Ecuador, from the United States to India, including France and Morocco. The Chefs des Chefs Club is a tasteful journey of […]
LA CUISINE DE GUY MARTIN AU GRAND VÉFOUR
Fall & Winter: yellow beetroot salad, shallot and roasted peanuts; salsify like asparagus, orange mousse sauce; morels in yellow wine with cream and calamarata; free-range guinea fowl breast stuffed with trumpets, artichokes in fine purée with foie gras, artichokes poivrades; vanilla-banana chocolate, soft caramel and milk chocolate banana vanilla sauce; Mont-Blanc… Spring & Summer: roasted […]
