A high end pâtisserie book, this is aimed at bakers who are both proficient and confident in the kitchen. It features biographies of world-renowned pastry chefs, and two or three of their recipes. Most recipes are broken down into several components, requiring many techniques, though most are achievable.
The book is broken down as follows:
New Classics:
Andrea Reiss Armaud Deimontel Bernard Herberie Christophe Roussel Gontran Cherrier Luca Ori Martin Isaksson Nadège Nourian Nathaneil Reid Pasquale Marigliano Ronny Latua Sébastien Ordioni Sébastian Gaudard Shigeru Nojima Siang Yee
Art on a Plate:
Anna Polyuiou Antonio Bachour Carmelo Sciampagna Douce Steiner John Talley
Julie Sharp Luca Lacalamita Marike van Beurden Michelle Gillot
Experimental Exotica:
Alvarro Garrido Fernando Rivarola Florencia Randón Strozzi Janice Wong Leonar de Sousa Bastos
Pamela Yung Pierre François Reolofs Rosia Sanches Sarah Jordan Will Goldfarb
Wonderland Confections:
Bobbette & Belle Bonnae Gokson Emily Miranda