An eternal explorer of new techniques and flavours, Pierre Hermé likes to be where you least expect him.

On the occasion of his 25 years of pastry, Christophe Roussel, known for his pastries from La Baule, Pornichet and Guérande, as w...

Under the direction of Frédéric Bau, creator of the Ecole du Grand Chocolat Valrhona and with a preface written by Pierre Hermé...

A complete book on patisserie that begins with a dozen historical pages...

A particularly complete book on pastry that begins with a dozen historical pages...

More than just a book, The Chefs des Chefs Club is a concentration of gastronomic diplomacy or culinary diplomacy, intended to spr...

The "Lessons" of the great patissier chef have been a great success since the very outset . They are marked by clarity of explanat...

This volume brings together 9 «Lessons» on 800 pages, with 210 recipes and 3,200 photos. A Bible! Increased edition of 80 pages!...

Haute Pâtisserie is a collaborative work which contains over a hundred recipes by Relais Deserts chefs, from the most classic to ...