Pastry Blog & News
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.
The acclaimed chef advocates a timeless, simple, and essential pastry which is goes beyond fashion in his new book.
In this book, the prestigious Parisian school transmits all the secrets for becoming a true pastry chef.
This collection, consisting of five volumes, presents a revolutionary way of understanding bread, combining practical and scientific knowledge with ideas that are at the forefront of research.