The New Patissiers

Olivier Dupon

Published by Thames & Hudson Okt 2013, 2013
ISBN 10: 0500516928 / ISBN 13: 9780500516928
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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:

An introduction to forty of the finest pastry chefs in the world plus unique recipes for re-creating their tempting confections at home

While pâtisserie has long been a popular subject, this book goes a step further to showcase the talented and inventive pastry chefs working today. The chefs’ individual styles are explored through informative biographies and portraits of them in action, and these are accompanied by some ninety of their own recipes, many exclusive to the book.

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 Pâtissiers offers a wealth of delicious and inspiring material for amateurs and professionals alike.
335 illustrations, 320 in color

About the Author: Olivier Dupon began his career at Christian Dior, then worked as a buyer and now scouts international markets in search of exciting practitioners of design/art/craft. His books include The New Artisans, The New Pātissiers, The New Artisans II and Shoe: Contemporary Footwear by Inspiring Designers.

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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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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 Thames Hudson Ltd, United Kingdom, 2013. Hardback. Book Condition: New. Language: English . Brand New Book. 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 patissier 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. Bookseller Inventory # AAS9780500516928

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Book Description 2013. Hardcover. Book Condition: New. 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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