Payard Desserts by Payard, Francois

Payard Desserts

In this visually stunning new book from legendary pastry chef Fran ois Payard, professional pastry chefs and...
€56,12 EUR
€56,12 EUR
SKU: 9781118435892
Product Type: Books
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Author: Francois Payard
Format: Hardcover
Language: English
Subtotal: €56,12
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Payard Desserts by Payard, Francois

Payard Desserts

€56,12

Payard Desserts

€56,12
Author: Francois Payard
Format: Hardcover
Language: English
In this visually stunning new book from legendary pastry chef Fran ois Payard, professional pastry chefs and serious home bakers will learn how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as an American culinary icon. Each recipe is a singular work of art, combining thrilling and often surprising flavors with innovative, modern techniques to create unforgettable masterpieces like Blueberry Pavlova with Warm Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, Dark Chocolate Souffl with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream. Throughout the book, Payard includes priceless advice on choosing ingredients and equipment and composing perfectly plated desserts, as well as personal anecdotes from his long career working in many of the world's finest pastry kitchens. Combining Payard's baking and pastry techniques with the engaging, straightforward writing style of Tish Boyle, this book is a must-have for professional bakers yet accessible enough for serious home baking enthusiasts.

Author: Francois Payard
Publisher: Harvest Publications
Published: 10/29/2013
Pages: 368
Binding Type: Hardcover
Weight: 3.35lbs
Size: 10.28h x 8.42w x 1.20d
ISBN: 9781118435892

About the Author

FRAN?OIS PAYARD is a third-generation pastry chef who has worked at some of the world's most prestigious restaurants, including Le Bernardin and Daniel in New York City. He currently owns pastry shops in New York and Las Vegas, while licensed Payard pastry shops operate all over the world, including in Japan, Korea, and Brazil. TISH BOYLE is coeditor of Dessert Professional magazine and an experienced food writer, cookbook author, pastry chef, and recipe developer. Her previous books include Chocolate Passion, Diner Desserts, The Good Cookie, and The Cake Book.




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