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French Pastries and Desserts by Lenôtre: 200 Classic Recipes Revised and Updated
Hardcover
BakingCookbooks GeneralFrench Cooking
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ISBN10: 2080206931
ISBN13: 9782080206930
Publisher: Flammarion-Pere Castor
Published: Nov 30 2021
Pages: 432
Weight: 4.25
Height: 1.90 Width: 7.40 Depth: 10.50
Language: English
ISBN13: 9782080206930
Publisher: Flammarion-Pere Castor
Published: Nov 30 2021
Pages: 432
Weight: 4.25
Height: 1.90 Width: 7.40 Depth: 10.50
Language: English
More than 200 recipes from Gaston Lenôtre's classic cookbook, fully updated for the modern chef along with spectacular new photography.
Gaston Lenôtre, the legendary master French pâtissier, was revered for having made desserts lighter and more delicious; his techniques continue to influence pastry chefs in France and around the world. This new edition of the now cult cookbook--first published in English in 1977 as Lenôtre's Desserts and Pastries--has been updated in collaboration with the chefs at Lenôtre Paris and two of the founder's children. Two hundred essential recipes include croissants, éclairs, crêpes, mille-feuilles, baba au rhum, molten chocolate cake, lemon meringue pie, and mango tartlet. The chefs at Lenôtre Paris--who run a world-class cooking school--have adapted the recipes for amateur bakers and experienced professionals alike who seek inspiration from the rich tradition of Lenôtre's French pâtisserie.
Gaston Lenôtre, the legendary master French pâtissier, was revered for having made desserts lighter and more delicious; his techniques continue to influence pastry chefs in France and around the world. This new edition of the now cult cookbook--first published in English in 1977 as Lenôtre's Desserts and Pastries--has been updated in collaboration with the chefs at Lenôtre Paris and two of the founder's children. Two hundred essential recipes include croissants, éclairs, crêpes, mille-feuilles, baba au rhum, molten chocolate cake, lemon meringue pie, and mango tartlet. The chefs at Lenôtre Paris--who run a world-class cooking school--have adapted the recipes for amateur bakers and experienced professionals alike who seek inspiration from the rich tradition of Lenôtre's French pâtisserie.
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