The New Patissiers

Olivier Dupon

Published by Thames & Hudson Okt 2013, 2013
ISBN 10: 0500516928 / ISBN 13: 9780500516928
Used / Taschenbuch / Quantity Available: 0
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Neuware - This mouthwatering book presents 38 of the finest pastry chefs working worldwide today, together with samples of their glorious, highly sophisticated confections. Some of the chefs are up-and-coming, others are well established; all are innovative pioneers in a uniquely appealing creative field. Profiles of each pâtissier include an informative biography giving a sense of their individual style. Also included are scores of recipes for world-class cakes, tarts, biscuits, petits fours, plated desserts, pastries, confectionery, chocolate, ice creams and sorbets, with a final chapter focusing on the lavish sugar-paste world of celebratory cakes. Offering a wealth of inspiring and delicious material, this book is a must for professional pastry chefs, keen amateurs and anyone interested in the gourmet lifestyle. 287 pp. Englisch. Bookseller Inventory #

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Synopsis: This mouthwatering book presents 38 of the finest pastry chefs working worldwide today, together with samples of their glorious, highly sophisticated confections. Some of the chefs are up-and-coming, others are well established; all are innovative pioneers in a uniquely appealing creative field. Profiles of each pâtissier include an informative biography giving a sense of their individual style. Also included are scores of recipes for world-class cakes, tarts, biscuits, petits fours, plated desserts, pastries, confectionery, chocolate, ice creams and sorbets, with a final chapter focusing on the lavish sugar-paste world of celebratory cakes. Offering a wealth of inspiring and delicious material, this book is a must for professional pastry chefs, keen amateurs and anyone interested in the gourmet lifestyle.

Review: For dessert lovers who take their sweet treats seriously. --The Independent

Fabulous ... the pictures alone are a treat. --Elle Decoration

A delectable treat ... mouthwatering recipes and sumptuous photographs. --A Little Bird.com

They're [the recipes] beautiful to look at and admire. --The Herald (Glasgow)

A vibrant and colourful book. The photography is clean and crisp and it shows off the desserts in a stunning light ... the layout of the book is easy to follow ... there is something available to suit everyone's taste. --Caterer and Hotelkeeper

An ideal gift for foodies, the book includes mouth-watering photography and recipes for confections by the finest pâtissiers in the world. --Royal Wings

Even the most out-there creations look scrumptious. --Sotheby's Magazine

Offering a wealth of inspiring and delicious material, this book is a must for professional pastry chefs, keen amateurs and anyone interested in gourmet food. --Chef Magazine

Profiles the best patissiers in the world, reveals their recipes and is illustrated with snaps of drool-inducing desserts ... The diet starts Monday. --Irish Tatler

Tantalizing recipes and photographs of lavish creations --Four Seasons Magazine

Offering a wealth of inspiring and delicious material, this book is a must for professional pastry chefs, keen amateurs and anyone interested in gourmet food. --Chef Magazine

Profiles the best patissiers in the world, reveals their recipes and is illustrated with snaps of drool-inducing desserts ... The diet starts Monday. --Irish Tatler

Tantalizing recipes and photographs of lavish creations --Four Seasons Magazine

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Bibliographic Details

Title: The New Patissiers
Publisher: Thames & Hudson Okt 2013
Publication Date: 2013
Binding: Taschenbuch
Book Condition: Neu

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Olivier Dupon
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Book Description Thames & Hudson, London, 2013. Hardcover. Book Condition: Good. Dust Jacket Condition: Good. Edition Unstated. Publisher Marketing: 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 Patissiers offers a wealth of delicious and inspiring material for amateurs and professionals alike. "*****Contributor Bio: Dupon, Olivier Olivier Dupon began his career at Christian Dior, then worked as a buyer and product manager before opening his own boutique. His books include The New Artisans, The New Patissiers, and The New Artisans II. Size: 320mm - 400mm. 287 pages. There are remnants of some old label(s) on the rear cover. Dust Jacket has some shelf-wear, and bumping to corners and extremities. Quantity Available: 1. Shipped Weight: 2-3 kilos. Category: Cooking, Wine & Dining; ISBN: 0500516928. ISBN/EAN: 9780500516928. Pictures of this item not already displayed here available upon request. Inventory No: 17606. Bookseller Inventory # 17606

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Book Description 2013. Hardcover. Book Condition: New. 243mm x 30mm x 306mm. Hardcover. This mouthwatering book presents 38 of the finest pastry chefs working worldwide today, together with samples of their glorious, highly sophisticated confections. Some of the .Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 288 pages. 2.050. Bookseller Inventory # 9780500516928

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Book Description Book Condition: New. Publisher/Verlag: Thames & Hudson | Deals with 38 pastry chef's working worldwide, together with samples of their sophisticated confections. This book includes recipes for cakes, tarts, biscuits, petits fours, plated desserts, pastries, confectionery, chocolate, ice creams and sorbets. It is suitable for pastry chefs, amateurs and anyone interested in the gourmet lifestyle. | This mouthwatering book presents 38 of the finest pastry chefs working worldwide today, together with samples of their glorious, highly sophisticated confections. Some of the chefs are up-and-coming, others are well established; all are innovative pioneers in a uniquely appealing creative field. Profiles of each pâtissier include an informative biography giving a sense of their individual style. Also included are scores of recipes for world-class cakes, tarts, biscuits, petits fours, plated desserts, pastries, confectionery, chocolate, ice creams and sorbets, with a final chapter focusing on the lavish sugar-paste world of celebratory cakes. Offering a wealth of inspiring and delicious material, this book is a must for professional pastry chefs, keen amateurs and anyone interested in the gourmet lifestyle. | Format: Hardback | Language/Sprache: english | 1990 gr | 306x241x30 mm | 288 pp. Bookseller Inventory # K9780500516928

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