ALL THE FLAVOURS OF LIFE: THE ODYSSEY OF A BRILLIANT PATISSIER
Pierre Hermé, the best patissier in the world, globally recognized and admired by his peers, regular guest of major gastronomy shows (“Top Chef”, “Le Meilleur Pâtissier”), and creative genius, has laid the foundations of contemporary haute patisserie by creating new classics such as the famous Ispahan, a thousand times imitated, but never equalled. Celebrated from […]
PÂTISSERIE ! L’ULTIME RÉFÉRENCE (ÉDITION AUGMENTÉE)
The «Lessons» of the great pastry chef have been a great success since their beginning by the clarity of the explanations on the techniques, the recipes photographed step by step and in their finalized version. They have attracted as much the general public as professionals as an educational tool (especially internationally). Click here to order […]
RECETTES GOURMANDES DES FRUITS & LÉGUMES DE NOS TERRITOIRES
Sharing respect for products, seasons, sharing intuitions, advice and gestures. This is what Guillaume Gomez, ambassador of French gastronomy and representative of the President of the Republic, one of the Meilleurs Ouvriers de France and the former chef of the Elysée, delivers to us here. The latter wanted to give a voice to those who […]
LA DÉLICATE PÂTISSERIE
Nina Métayer offers recipes ranging from bakery and breakfast (babka, brioche, peach verbena turnover), to party desserts (Galette Notre-Dame, Oeuf Bourgeon, Fleur Saint Valentin), through plated desserts (rice pudding, chocolate rosemary flower, creamy and tangy grapefruit meringue), snacks (Anastasia cookies, Adèle compote, tonka flan) or even desserts to share (millefeuilles, Saint Honoré with chestnuts, Solitaire). […]
CHOCOLAT(E)
This book is born from the exciting Colombian adventure that led Thierry Mulhaupt to acquire a 10-hectare plantation in the foothills of the Andes and fueled his commitment to agroforestry, biodiversity and sustainable cocoa. With this book, learn everything from cocoa to chocolate: its history, its culture, its geopolitical economy, its symbolism, up to the […]
VANILLE
Retrouvez un reportage en compagnie de Bertrand Côme sur sa plantation à la Réunion afin de percer tous les secrets de ce fruit mais aussi un portrait, et des rencontres, comme ici avec Benoît Castel et Pierre Hermé. Un voyage des sens avec en prime 40 recettes salées ou sucrées, simples, gourmandes et créatives: Panna […]
CRÈPES, GALETTES ET PANCAKES – FAIT MAISON
Then discover 30 recipes organized into 3 chapters: crepes (crêpes Suzette, chocolate-pistachio crepes, ham and mushroom crepe gratin, etc.), pancakes (banana oat pancakes, tofu pancakes, Guéméné andouille pancakes, etc.) and pancakes and waffles (sweet potato pancakes, Liège waffles, salmon parmentier waffles, etc.). Order here: https://www.librairiegourmande.fr/crepes-et-galettes/16753-crepes-galettes-et-pancakes-fait-maison.html?search_query=crepes&results=238
HAUTE PÂTISSERIE- NEW EDITION
This new edition, produced on the occasion of the 40th anniversary of the association, has been updated and enriched with recipes submitted by our new members: the delicious sweets of Fabrizio Galla in Italy, the Cappuccino dessert of Guy Krenzer and Jean-Christophe Jeanson for the Maison Lenôtre or the Secret Garden by Mathieu Kamm in […]
« BREAK! », ERIC ORTUNO
… What do all these specialties have in common? Well, they break, emitting a suggestive sound, a crunch that gives us clues of their delicate texture. This is the first meaning of the English word, “break”. In a more figurative sense, “break” refers to that short period of time in which we relax, and in […]
« CHOCOLAT », THIERRY MULHAUPT
The book’s origins go back to a fascinating Colombian adventure that led chocolatier and pâtissier Thierry Mulhaupt to purchase a 10 hectare plantation in the foothills of the Andes, and which nurtured his commitment to agroforestry, biodiversity and sustainable cacao farming. In this book, the reader will learn all there is to know, from cacao […]
