Patisserie Arnaud Larher
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Arnaud Larher, who has three pastry shops in some of Paris's most vibrant neighborhoods, worked at Dalloyau and Fauchon before striking out on his own.
This 400+ page book begins with a survey of pastry history followed by recipes and technique instruction for fundamental building blocks such as génoise, pâte brisée, and ganache.
More distinctive are Larher's own creations, to which he adds twists of flavor. His tarte tatin contains figs and has a citrus-mint topping. His brioche is topped with crème caramel and pecans. Tarte Chloé combines pistachios and cherries. And there's a maple syrup and white chocolate tiramisu.
More complex recipes are accompanied by step-by-step photo sequences.
Hardcover. Color photographs throughout.
In French.
