The concept of reasoned gluttony that Frédéric Bau has been working on for years has more and more followers, as reflected in the great sales success of his book, Gourmandise Raisonnée. Initially published in French, it can now be found in English or Spanish in our Books For Chefs online store.
In it, the chef calls for sweet pleasure that is healthy, innovative, and reasonably measured, without excess. “I come from a generation that has been taught that a puff pastry must ‘cry’ butter when it comes out of the oven. That just means that the amount of butter is so great that the flour cannot hold it. (…) It is not only nonsense nutritionally speaking but it is also economically since raw materials are becoming scarcer and more expensive. Ending these practices is urgent! ”.
Throughout its more than 300 pages, the reader has the opportunity to discover some sixty recipes divided into seven sections (small cakes, tarts, entremets, plated desserts, in full transparency, small pleasures, and base recipes). Creations in which he has redesigned gourmand lines in favor of our well-being, respecting the flavor and sensations of pastry’s legendary pieces. In addition, the book presents a detailed portrait of Bau, details about the philosophy and methodology of this innovative concept, as well as information on the properties and pastry function of some ingredients, or a ‘reasoned’ version of four classics (infinitely vanilla tart by Pierre Hermé, lemon pie, paris-brest, and crème brûlée).