Tarte: Garuharu Master Book Series 2
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Garuharu is a pastry shop and school in Seoul, South Korea. Its founder, Eunyoung Yun, has made a name for herself by creating beautiful, classically inspired pastries which often emphasize the use of fruit. Although her training includes time at the Ecole Lenotre in France, the chef's visual style is distinctively her own.
Every recipe in this crisply photographed book is accompanied by step-by-step technique sequences illustrating the preparation and assembly of the components of the tartes. The intricate desserts are offered in single-serving sizes, but there are several savory recipes that would seem to comfortably serve two people.
The simple names of the tartes sometimes disguise the complexity of the flavors they contain: apricot tarte includes a tarragon-scented almond cream, a peach gel, and a white chocolate-infused mascarpone. The yuzu blossom tarte uses a lemon-verbena biscuit base and a sprinkling of coconut.
The chef also includes a gluten-free dough made using rice flour, and in other cases uses a gluten-free base, such as a brown rice and almond crunch in her cream brulee and banana tarte.
The book is in Korean and English. While the translations are not fully idiomatic, any experienced pastry cook will have no trouble understanding the instructions.
Hadrcover. Color photographs throughout. In Korean and English.