The New Pâtissiers
(Featuring the world's finest pâtissiers plus their best recipes and methods)
- ISBN 9780500292594
- 30.00 x 23.40 cm
- Paperback with flaps
- 335 Illustrations, 320 in colour
- First published 2016
38 of the finest pastry chefs worldwide today, together with samples of their glorious confections. Some of the chefs are up-and-coming, others are well established; all are innovative pioneers in a uniquely appealing creative field
‘Tantalizing recipes and photographs of lavish creations’ – Four Seasons Magazine
‘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
‘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
‘A treat’– Elle Decoration
Profiles of each pâtissier include an informative biography giving a sense of their individual style.
• Featured pâtissiers include Rosio Sanchez, pastry chef at Noma; Bonnae Gokson, crowned Queen of Confectionery in Asia by America’s wedding-event guru Colin Cowie; Nathaniel Reid, one of Dessert Professional magazine’s Top 10 Pastry Chefs in America; and World Chocolate Master, Carmelo Sciampagna.
Also included are 89 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. Unusual ingredients and sophisticated kitchen equipment may be required, but each recipe has been home-tested by amateurs and each is rated by difficulty.
Over 300 photographs display the chefs in action, whether in their shops, cafés or restaurant kitchens, as well as their awe-inspiring pâtisseries, from Gontran Cherrier’s classic ‘Strawberry and Cucumber Tart with Basil’ to Marike van Beurden’s exquisite ‘Mum’s Flower Garden’, from Pierre François Roelofs’s exotic ‘Hibiscus, Berries, Bubblegum’ to Bobbette & Belle’s Alice in Wonderland-themed bridal shower cake.
Olivier Dupon is a 21st-century tastemaker and author of Shoe, Floral Contemporary, The New Artisans, Encore! and The New Jewelers, all published by Thames & Hudson.