La Pâtisserie de Référence: Techniques, Préparations de Base, Fiches Techniques de Fabrication
Jean-Michel Truchelut and Pierre-Paul Zeiher
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At more than 700 pages, La Pâtisserie de Référence offers detailed, comprehensive instruction in the keystone recipes of modern French pastry work.
Derived from a textbook used in French culinary schools, it places an emphasis on technical accomplishment. Explicit step-by-step photo sequences demonstrate everything from segmenting an orange to preparing crème anglaise. And QR codes supplement these with links to even more detailed online videos.
While the book does not pursue innovative flavors, it is more bold when it comes to presenting fresh approaches to traditional preparations. The traditional crème anglaise recipe, for instance, is followed by two methods for preparing it using sous-vide equipment, and another for employing a wok.
Following nearly 450 pages of instructions in fundamental components, there are 100 fully detailed recipes for employing them in assembling them into the likes of Opéra cakes, éclairs, madeleines, and croissants.
A strong choice as a fundamental reference and use in cases where precision, not imagination, is the primary requirement.
In French. Hardcover. Color photographs throughout.