Le Grand Livre de la Boulangerie et de la Viennoiserie: L'intégrale en 200 Recettes
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This book combines two earlier works on French professional baking into a single volume.
The bread material is the work of three baking instructors from the prestigious Ecole Hôtelière de Lausanne; while four leading French pastry chefs have collaborated on the selections featuring pastries made from enriched or laminated doughs.
Strong photography in step-by-step instructional sequences, as well as for the finished works, makes the book inspiring as well as practical. But it is worth noting that written instructions assume good familiarity with basic processes, so it is best to consider this as a guide to employing pastry skills rather than a means of learning them. For example, in a section called viennoiseries de prestige, you’ll find gorgeous display pieces which demonstrate the intricacy of layered doughs. These may be supported by as many as a dozen or more instructional photos.
Beautiful and practical, full of great ideas for both flavor and execution, this is a superior example of pastry skill and vision.
Hardcover. Color photographs throughout. In French. $110.00
