Following the success of the book Grand Livre de la Boulangerie, Alain Ducasse Edition has published Le Grand Livre de la Viennoiserie“, which aims to become a benchmark for professionals and amateurs who want to perfect or develop their pastry techniques.
Through 80 original and unpublished recipes, Jérémy Ballester, Jean-Marie Lanio, and MOF Thomas Marie and Olivier Magne share their knowledge and propose a complete tour of traditional and modern pastries, from the great French classics to specialties from different parts of the world, plus original creations from the MOF competition. These recipes include advice on hydration, kneading time, fermentation, and more, and “will surprise by the variety of their origins, their manufacturing procedures or raw materials,” they say.
Available in our Book For Chefs online store and in French, it gathers 280 pages from puff pastry pieces to brioches of all kinds and formats. The book also has a glossary of ingredients and an interesting section of recipes and basic techniques.