The New Patissiers

The New Pâtissiers

(Featuring the world's finest pâtissiers plus their best recipes and methods)
  1. Olivier Dupon
  • ISBN 9780500292594
  • 30.00 x 23.40 cm
  • Paperback with flaps
  • 288pp
  • 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

The New Patissiers

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.