An intriguing collection of seasonal pastry recipes, Des Gateaux et des Saisons is the work of Claire Damon, who trained with Pierre Herme and other leading pastry chefs before opening her own shops in Paris.
Damon nimbly adapts familiar templates to new ingredients. A Saint-Honore is brightened up with the addition of mango. A lime citrus tart gains a new depth of flavor from absinthe. And savarins with rum gain an earthy note when Damon employs muscovado sugar to give them a molasses cast.
Good-looking color photography makes the most of presentations employing leaves, flowers, and other botanical garnishes to emphasize the seasonality of Damon's work.
Hardcover. Color photographs throughout. In French.