Description
Opera Patisserie marked the entrance of the most talented pastry chef of his generation, Cedric Grolet, into the world of boulangerie-patisserie. This book was produced in the image of his shop, which opened in the heart of Paris.
Far from the haute-couture pastries, Grolet turns a page, returning to the essentials, with more accessible recipes. Savor the very best French recipes for viennoiseries, breads, biscuits, pastries, and frozen fruits. From croissant to mille-feuille, from tarte tatin to eclairs, the book features 100 fully illustrated desserts we all love.
The 100 recipes are organized in 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 Patisserie celebrates Paris and the French savoir-faire. Take a step back in time to return to the essential: an authentic pastry, flavorful, and closer to home.
Includes color photographs
The new edition will have exactly the same trim size as the previous one, with a new cover, a new interior design, and a new organization for the recipes.