French Pastry at the Ritz Paris

After stints at other prestigious Paris locations, François Perret has run the pastry program at the Ritz Paris for the last five years. This, his first book, presents 60 recipes, from breakfast treats to plated desserts, that show off a playful imagination and strong visual style. Perret elevates a number of regional classics, such as tarte bressane, which he transforms from a sturdy and freeform rustic slab into a sleek, perfectly circular disc with the thinnest topping of baked sweetened cream. He sneaks a few grinds of Cambodian Kampot red pepper atop his cherry tarte Tatin just before serving. He pairs blackberries with celery and flavors a cheesecake with pomelo. There are many other such smart ideas. It's worth noting that the book takes for granted access to professional kitchen equipment, such as a sous-vide set up, cake rings, copper pans, as well as to ingredients such as atomized glucose powder, and very high quality dairy products.

Hardcover. Color photographs throughout.