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Petite Patisserie

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Hardback
Published: October 2020
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Retail Price: $90.00
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Author: Felder
Category: /
BIC Subject: Desserts
Published By: Rizzoli International
 
Published: 07-Oct-2020
Format: Hardback, 352 pages, 249x7.244in
ISBN: 9780847869152
Stock Code: 7869152
Product Description
 
After several more technical books, Christophe Felder along with his longtime collaborator, Camille Lesecq, are back with a new volume that focuses upon the delightful small pastries that are one of the highlights of the art of French baking. Both children and adults adore these often bite-sized indulgences. Included here are all the fundamental recipes – the classics and the traditional favorites – along with original, inventive creations. Recipes include amandines, babas, biscuits, bostocks, creams, croquantes, croustillons, financiers, flans, madeleines, Alsatian manderlis, napolitains, petits fours, sablés, tartlets, and much more.

The book opens with a section on 27 base recipes from which all others can be made including paté brisée, paté sucré, sablé breton, dacquoise, paté á choux, feuilletage rapide, crème pâtissière, etc. It is then divided into chapters of increasing complexity playfully named after the 7 days of the week with a final chapter on "funny" cakes – playfully decorated small cakes designed to delight children or for parties. Each recipe comes with precise preparation and cooking times, step-by-step decorating tips, and suggestions for vegan and gluten-free alternatives – this seemingly petite package contains a wide range of sweet and simple pleasures to delight big and small gourmets alike.After several more technical books, Christophe Felder along with his longtime collaborator, Camille Lesecq, are back with a new volume that focuses upon the delightful small pastries that are one of the highlights of the art of French baking. Both children and adults adore these often bite-sized indulgences. Included here are all the fundamental recipes – the classics and the traditional favorites – along with original, inventive creations. Recipes include amandines, babas, biscuits, bostocks, creams, croquantes, croustillons, financiers, flans, madeleines, Alsatian manderlis, napolitains, petits fours, sablés, tartlets, and much more.

The book opens with a section on 27 base recipes from which all others can be made including paté brisée, paté sucré, sablé breton, dacquoise, paté á choux, feuilletage rapide, crème pâtissière, etc. It is then divided into chapters of increasing complexity playfully named after the 7 days of the week with a final chapter on "funny" cakes – playfully decorated small cakes designed to delight children or for parties. Each recipe comes with precise preparation and cooking times, step-by-step decorating tips, and suggestions for vegan and gluten-free alternatives – this seemingly petite package contains a wide range of sweet and simple pleasures to delight big and small gourmets alike.
For fans of Christophe Felder's bestselling Patisserie – which was mainly about grand desserts that make a statement – comes a delightful smaller volume devoted to the delicate, charming treats that are the soul of France's neighbourhood patisseries. With Felder's expert guidance, any home cook can now recreate the sweet enchantments and small indulgences that are the hallmark of many a holiday in France.
 
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