Fruit: The Art of Pastry
Cedric Grolet
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Causing a sensation on Instagram even as he helms the pastry kitchens at Alain Ducasse's Michelin 3-star restaurant Le Meurice in Paris, Grolet has a remarkable talent for crafting stunning plated desserts. Most notable are "false fruits," which are amazingly lifelike recreations of lemons, passion fruit, bananas, apricots, and the like from gelées, ganaches, marmalades, and other fundamental preparations.
Here, in Fruit, he showcases those vivid recreations among 95 recipes of great creativity that also include eclairs, tarts, sorbets, and an array of other delights. Chapters cover citrus fruit, stone fruit, fruit with seeds, exotic fruit, berries, wild fruit, and even nuts.
This edition is in English. It's supposed to be released in the US in the spring of 2019 at a lower price but we have managed to score some copies early. We'll keep bringing them in as long as we can, but because the supply is unpredictable, we will not be taking backorders on this edition until the US distribution begins.
Hardcover. Color photographs throughout.
Also available in French.
Also available in Spanish.