While p\xc3\x83\xc2\xa2tisserie has long been a popular subject, this book goes a step further to showcase the talented and inventive pastry chefs working today. The chefs’ individual styles are explored through informative biographies and portraits of them in action, and these are accompanied by some ninety of their own recipes, many exclusive to the book.
The featured chefs include Rosio Sanchez, pastry chef at Noma, recently voted World’s Best Restaurant for the third year running; Bonnie Gokson, crowned “Queen of Confectionery” in Asia by wedding-event guru Colin Cowie; Nathaniel Reid, one of Dessert Professional’s Top 10 Pastry Chefs in America; and World Chocolate Master, Carmelo Sciampagna. There are instructions for a mouth-watering variety of cakes, tarts, biscuits, petits fours, pastries, confectionery, chocolates, ice creams, and sorbets; and a final section, “Wonderland Confections,” focuses on the world of celebratory cakes.
Complete with hundreds of tempting images of patisserie, ranging from John Ralley’s reinvented banana split to Christophe Roussel’s lavender and orange macaroons with apricot compote, The New P\xc3\x83\xc2\xa2tissiers offers a wealth of delicious and inspiring material for amateurs and professionals alike.
— Woman Around Town
Olivier Dupon features some of the finest pastry chefs in the world, along with tantalizing recipes and photographs of their lavish creations.
— Four Seasons Magazine
For the food fan and would-be chef who will find the hundreds of photos and recipes to be luscious representations of the best of modern cooking.
— The Midwest Book Review
Olivier Dupon began his career at Christian Dior, then worked as a buyer and now scouts international markets in search of exciting practitioners of design/art/craft. His books include The New Artisans, The New P\xc3\x83\xc2\xa2tissiers, The New Artisans II and Shoe: Contemporary Footwear by Inspiring Designers.