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 ...

Pierre Hermé returns with a beautiful book on pâtisserie which contains 70 recipes which can be enjoyed all day long...

Sablés, wafer rolls, puff pastry, cookies, crocants, biscuits, carquinyolis, wafers, speculoos, baklavas, linzer, cigarellos, gri...