From Larousse, the famous French publisher of reference works, culinary and otherwise, comes this 500-plus-page collection of contemporary French sweet baking.
The recipes lean strongly, but not exclusively French, and are scaled for home production. Measurements are typically by volume. For more complicated desserts there are step-by-step photo sequences to demonstrate production and assembly, such as for kugelhopf and apple strudel or chocolate soufflé.
The more than two hundred recipes include iconic desserts such as rum babas, crème brûlée, several types of charlottes, and kouign-amman. But there are also contemporary creations along the lines of a flourless orange cake, blueberry and lemon muffins, coconut and red berry panna cotta, and white chocolate mini tarts. Remarkably sweeping.
Slipcased hardcover. Color photographs throughout.