REASONED GOURMANDISE by FREDERIC BAU
Pastry: here is a word that evokes a thousand emotions, an ancestral know-how and gluttony, often synonymous with abundance, when the body calls for pleasure in all lightness. Frédéric Bau, Creative Director of Valrhona, explores the foundations of a new healthy and virtuous pastry, through a scientific and artistic approach. Ingredients, techniques and gestures redraw the lines of gluttony, in favor of our well-being, respecting the taste and sensations of the great classics of pastry, but also a source of inspiration for creations. Paris-brest, lemon tart, fruit soufflés, Carrément chocolate or Kyoto desserts, the chef offers 60 tasty recipes and a repertoire of essential preparations, which are all invitations to reasoned indulgence.
336 Pages. English Version.
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