Name: Patisserie at Home
SKU: 48459326
Price: 833.00 ZAR
Availability: InStock
Author: Melanie Dupuis
ISBN: 9780062445315

Type

Physical Book

Author

Melanie Dupuis

Anne Cazor

Publisher

Harper Design

Year

2016

Language

English

Pages

288

Format

Hardcover

Dimensions

33x24.9x3 cm

Weight

1.91 kg.

ISBN13

9780062445315

Synopsis "Patisserie at Home "

The ultimate French pastry and dessert cookbook, featuring 100 sumptuous, easy-to-master recipes, stunning full-color illustrations, and a breathtaking design that helps home cooks create the perfect dessert.In this essential baking bible, patissiere Melanie Dupuis and molecular gastronomist Anne Cazor demystify the art of French baking for home cooks, giving them the tools, instructions, and recipes to create the most delicious and elaborate desserts.Patisserie at Home begins with the fundamental base recipes for pastry dough (broken, puff, brioche, and more) and fillings (creams, custards, ganache, butters, mousses), techniques for mastering chocolate, and the art of transforming sugar. Then come the recipes--dozens of the most famous French pastries and desserts, from meringues to Madeleines, croissants to Chantilly cream, brioche to biscuits, as well as cakes, cookies, creams, and tarts. The authors provide a technical breakdown and unique graphic for each recipe, explaining the science of the composition and the technique, along with step-by-step photos and a large full-page image of the final dish. Indulge you sweet tooth, impress guests, and wow your family--with Patisserie at Home, anyone can enjoy an irresistible taste of France!

Melanie Dupuis

(Author)

View Author's Page

Mélanie Dupuis is a renowned pastry chef and French author specialized in high-end pastry. Trained in pastry and catering, she began her career at prestigious establishments such as the Grand Hôtel in Paris and Hélène Darroze's restaurant, collaborating with chefs like Benoît Castel. Later, she worked for the Costes group and in renowned catering services like Nomad and Hédiard. Currently, she is dedicated to teaching at the Atelier des Sens cooking school, where she shares her experience with amateurs and professionals.

Among her most notable works is The Great Pastry Manual (2016), co-written with Anne Cazor, which offers 100 recipes of classic pastry with detailed illustrations and technical explanations. Her approach combines technical precision and creativity, bringing the art of pastry to a broad audience.

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