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Opera Patisserie (Essential Recipes for French Pastry)
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$60.00
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Product Details
Author:
Cedric Grolet
Format:
Hardcover
Pages:
284
Publisher:
Ducasse Edition (October 6, 2020)
Imprint:
Ducasse Edition
Language:
English
ISBN-13:
9782379450464
ISBN-10:
2379450463
Weight:
66.72oz
Dimensions:
9" x 11" x 1.4"
File:
Eloquence-HNA_05022026_P10035510_onix30_Complete-20260501.xml
Folder:
Eloquence
List Price:
$60.00
Pub Discount:
65
Case Pack:
5
As low as:
$46.20
Publisher Identifier:
P-ABRAMS
Discount Code:
A
Overview
The French cookbook Opera Pâtisserie marks the entrance of the most talented pastry chef of his generation, award winner Cédric Grolet, into the world of boulangerie-pâtisserie.
Far from the haute couture pastries designed at palace hotels, with Opera Pâtisserie, Cédric Grolet returns to the essentials with a collection of hearty and accessible recipes. Follow your senses through the pages to discover the very best French recipes for viennoiseries, breads, biscuits, pastries, and frozen fruit sorbets. From croissant to mille-feuille, from tarte tatin to éclairs, the book features 100 fully illustrated desserts we all love.
Recipes are organized into chapters that follow the rhythm of the day. At 7 a.m., it’s time for viennoiseries and breads; at 11 a.m., it’s pastries; at 3 p.m., desserts and frozen fruits; and at 5 p.m., it’s time for the final batch of bread.
Opera Pâtisserie is the indispensable book for every pastry lover!
Includes color photographs
Far from the haute couture pastries designed at palace hotels, with Opera Pâtisserie, Cédric Grolet returns to the essentials with a collection of hearty and accessible recipes. Follow your senses through the pages to discover the very best French recipes for viennoiseries, breads, biscuits, pastries, and frozen fruit sorbets. From croissant to mille-feuille, from tarte tatin to éclairs, the book features 100 fully illustrated desserts we all love.
Recipes are organized into chapters that follow the rhythm of the day. At 7 a.m., it’s time for viennoiseries and breads; at 11 a.m., it’s pastries; at 3 p.m., desserts and frozen fruits; and at 5 p.m., it’s time for the final batch of bread.
Opera Pâtisserie is the indispensable book for every pastry lover!
Includes color photographs
