Pâtisserie, Arnaud Larher‘s first book, is much more than a collection of recipes. It is a reference full of advice, didactic information, and illustrated step-by-step instructions with images.
Available in French at our Books For Chefs online bookstore, it includes the emblematic creations of this MOF, from the most classic to the most original, from the simplest to the most elaborate.
In this book, the chef insists on the fundamentals of French pastry. “It is a work that resembles him in every way, in which we discover the demands of the pastry chef and the elements that distinguish his native Brittany: buckwheat, Breton galette, caramel, or even kouign-amann”, assures Pierre Hermé in the prologue, who worked with Larher at Fauchon from 1992 to 1996.
Throughout its more than 400 pages, this book does a brief review of the history of pastry and shows a personal selection of raw materials with tips for use and applications. Next, he dedicates a section to basic recipes for biscuits, pâtes, crèmes, chocolat et praliné and meringues, which are the result of his experience and different from those taught in cooking schools or published in books. And then come his emblematic creations, among which we find pavlova citron, pot de muguet, flan au chocolat noir, and caramel framboise en papillote, among others. Finally, we find a wide section of annexes that includes patterns, a glossary, and addresses of the producers with whom he works.