Le Journal du Patissier is the Paris-based magazine profiling the work of French and the French-speaking world’s established and rising star pastry chefs, confectioners, ice cream makers, and other artisans who work with sugar. Released twelve times a year, Le Journaloffers inspirational showcases for the work of pastry chefs, technical articles dedicated to technique, profiles of leading practitioners and their establishments, suggestions for featured seasonal items, and updates on the latest in pastry competitions. While the bulk of the magazine is solely in French, all recipes are in English as well.
This issue includes material from Anabelle Lucantonio (whose work adorns the cover of this issue), Damien Gendron, Céline Rohrbach, Steven Sitruk, Abdeslem El Ghemari, Nicolas Lambert, and Sandrin Bauman-Hautin.
Paperback. Color photographs throughout.
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