The Modern Patissier

Description:

The perfectly, perfect guide to all aspects of Pastry Cookery. Each Section builds superbly towards the next, covering absolutely everything one needs to know regarding the basics of Pastry, to the more advanced, unique and exotic creations. While the book is geared towards the professional Pastry Chef, it is still very accessible to the novice wishing to extend their skill-set. Each recipe for example is precise, tried and true and will produce a perfect result if followed to the letter. Pastry can be "very unforgiving" so sticking exactly to the basic disciplines as outlined early on in the book will allow for greater creativity as one advances.

subjects: Pastry,  Pastillage,  Patissiere,  Fondant,  Petit Four,  Spun Sugar,  Jalousie,  Mille-Feuilles,  Vacherins,  Bombe,  Croquembouche,  Beau-Rivage,  Gateau,  Souffle,  Streusel,  Barquettes,  Torte,  Chocolatine,  Chantilly,  Sachertorten

People: William Barker