Sweet France: The 100 Best Recipes from the Greatest French Pastry Chefs
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Using stunning photographs, the book puts the spotlight on regional specialties, elegantly modernized presentations, and occasional innovations.
Although the book includes many well-known Parisians, such as Cedric Grolet and Jeffrey Cagnes, there are also contributions from elsewhere in France. Among them Florent Margaillan of Grand-Hôtel Du Cap-Ferrat, Julien Dugourd of La Chèvre d’Or in Èze, and Clément Higgins of Bricoleurs de Douceurs in Marseille.
Handsome, practical, and inspiring, this book invites you to discover the diverse and inventive world of pastries beyond the confines of the Parisian arrondissements.
Hardcover. Color photographs throughout. In English.