Pastry Blog & News
More than fifty previously unpublished creations with recipes, techniques, and step-by-step processes in a unique book which will be released on November 27th
The book includes useful techniques and basic pastry concepts that ensure a perfect baked product every time
The book, available at Books For Chefs, gives tips, advice, and recipes for making classic and modern viennoiserie croissants.
Christophe Felder and Camille Lesecq teach how to recreate small indulgences that are the hallmark of many a holiday in France.
The chef proposes a gourmet tour of the legendary hotel’s pastry proposal through 60 recipes.
Alain Ducasse Edition has just released this book, available at Books For Chefs and signed by Jérémy Ballester, Jean-Marie Lanio, Thomas Marie, and Olivier Magne.
Our professional online bookstore has incorporated in recent weeks a series of titles that address artisan pastry, the initiation of the trade, and the science behind certain culinary processes.
On the occasion of the launch of the fourth edition of this book, we look back at the production process with the author and we evaluate his contribution to the sector.
This treaty of modern pastries continues to arouse great interest among those who want to start or perfect their technique when making puff pastry doughs.