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Le Grand Livre De La Viennoiserie

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by Jeremy Ballester, Jean-Marie Lanio, Olivier Magne, and Thomas Marie
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Four leading French pastry chefs, including two MOFs, have collaborated on this handsome and inspiring guide to viennoiserie, pastries made from enriched or laminated doughs that are among the touchstones of the patissier’s art.

With recipes for more than 70 sweet and savory pastries, as well as the base doughs, fillings, and toppings, this is a comprehensive and imaginative guide. You’ll find timeless classics such as brioche à tête, croissants, and pain au chocolat, as well as innovative creations like brioche citron cassis and kouign-amann aux pommes. In a section called viennoiseries de prestige, you’ll find gorgeous display pieces such as those pictured here, which demonstrate the intricacy of layered doughs. These recipes in particular are supported by detailed step-by-step photographic sequences to assist in their creation.

Beautiful and practical, full of great ideas for both flavor and execution, this is a superior example of pastry skill and vision.

In French. Hardcover. Color photographs throughout.

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