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This strikingly designed and photographed book features the pastry work of one of the Netherlands leading patissiers, the winner of numerous competitions.
Frank Haasnoot offers everything from his version of classics such as madeleines and marble cake to a smoked cinnamon bonbon and a milk chocolate, grapefruit, and coconut petit fours.
There’s a cluster of playfully flavored buches, some elegant frozen desserts, and even a chapter devoted to glazed treats
This is a handsome self-published book clearly intended for professional use, with well-designed recipe pages. Somewhat bafflingly, there are seven chapter openings printed in black ink on very dark brown paper which are a struggle to read. Fortunately, the chef’s notes for the individual recipes are much more accessible and to the point, with insightful commentary on flavor.
Hardcover. Color photographs throughout.