Overview
More than 200 recipes from Gaston Lentre's classic cookbook, fully updated for the modern chef along with spectacular new photography.
Gaston Lentre, the legendary master French ptissier, was revered for having made desserts lighter and more delicious; his techniques continue to influence pastry chefs in France and around the world. This new edition of the now cult cookbook--first published in English in 1977 as Lentre's Desserts and Pastries--has been updated in collaboration with the chefs at Lentre Paris and two of the founder's children. Two hundred essential recipes include croissants, clairs, crpes, mille-feuilles, baba au rhum, molten chocolate cake, lemon meringue pie, and mango tartlet. The chefs at Lentre Paris--who run a world-class cooking school--have adapted the recipes for amateur bakers and experienced professionals alike who seek inspiration from the rich tradition of Lentre's French ptisserie.
Gaston Lentre, the legendary master French ptissier, was revered for having made desserts lighter and more delicious; his techniques continue to influence pastry chefs in France and around the world. This new edition of the now cult cookbook--first published in English in 1977 as Lentre's Desserts and Pastries--has been updated in collaboration with the chefs at Lentre Paris and two of the founder's children. Two hundred essential recipes include croissants, clairs, crpes, mille-feuilles, baba au rhum, molten chocolate cake, lemon meringue pie, and mango tartlet. The chefs at Lentre Paris--who run a world-class cooking school--have adapted the recipes for amateur bakers and experienced professionals alike who seek inspiration from the rich tradition of Lentre's French ptisserie.
Details
ISBN
9782080206930
Binding
Hardback
Pages
432
Release Date
30/11/2021
2021-11-30T11:00:00+11:00
