{"product_id":"le-gout-de-lexcellence","title":"Le Gout de L'Excellence","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis striking volume from the Relais Desserts association celebrates the essential dialogue between raw ingredient and finished pastry. Bringing together nearly ninety recipes from leading figures in French and international patisserie, the book situates technical mastery alongside a deep respect for sourcing. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNine immersive reports take readers into the fields, orchards, and dairies that supply the pastry kitchen: citrus groves, rhubarb patches, stone fruit and red berry farms, nut producers, apple and pear orchards, cacao plantations, chestnut harvests, and dairy operations. These profiles underscore the premise that excellence begins long before the chef steps to the bench. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe recipes themselves range from refined classics to contemporary creations, each designed to showcase the purity, seasonality, and character of its primary ingredient. More than a collection of formulas, this is a collective statement from Relais Desserts on craftsmanship, terroir, and the enduring pursuit of taste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eContributors are primarily European and include the likes of\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003ePierre Herme (France)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eAlain Roux (The UK)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eLuigi Biasetto (Italy)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eKoichi Izumi (Japan)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eJohn Kraus (The US)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eJacob Torreblanca (Spain)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eChristophe Renou (Switzerland)\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eHardcover. Color photographs throughout. \u003cstrong\u003eIn French.\u003c\/strong\u003e\u003c\/p\u003e","brand":"FMAR","offers":[{"title":"Default Title","offer_id":41513315139717,"sku":"Relais Desserts","price":95.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/CoverLeGourDeLExcellence.png?v=1772128033","url":"https:\/\/www.kitchenartsandletters.com\/products\/le-gout-de-lexcellence","provider":"Kitchen Arts \u0026 Letters","version":"1.0","type":"link"}