Unlike all the other pre-order books in Fall 2020, this is one we have carried previously, in French. Here's what we had to say about that edition:
This lushly photographed book presents the pastries that Cedric Grolet offers at the patisserie he recently opened a few blocks from Paris’s famed opera house. There Grolet largely leaves behind the trompe l’oieil showmanship of his earlier Fruit
and demonstrates command of classic baker’s artistry, even as he employs it in fresh and elegant ways.
With chapters on viennoiseries, patisserie, and finished desserts, Opera
offers plenty of practical inspiration for changing up popular standards. Grolet updates a classic couronne
by using a laminated dough that is formed into a pull-apart ring of spiraled buns. He miniaturizes Sachertortes and Paris Brest
for individual servings, and offers a free-form galette
-like tarte à la crème
It’s worth noting that recipe instructions are very brief and assume a strong acquaintance with professional pastry work.
Hardcover. Color photographs throughout.