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      French Pastry at the Ritz Paris

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      Firm sale: non returnable item
      SKU 9781419744303 Categories ,
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      Indulge yourself with the finest pastries in the world, created by the award-winning pastry chef of the legendary Ritz Hotel in Paris Welcome to the universe of François Perret, pastry chef at the Ritz Paris. Savor sumptuous pastries and cakes: the famous honey madeleine, or...

      £25.00

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      Description

      Product ID:9781419744303
      Product Form:Hardback
      Country of Manufacture:US
      Title:French Pastry at the Ritz Paris
      Authors:Author: Francois Perret
      Page Count:200
      Subjects:National and regional cuisine, National & regional cuisine, France
      Description:Select Guide Rating
      Indulge yourself with the finest pastries in the world, created by the award-winning pastry chef of the legendary Ritz Hotel in Paris Welcome to the universe of François Perret, pastry chef at the Ritz Paris. Savor sumptuous pastries and cakes: the famous honey madeleine, or the Poire BelleHélène en cage, and explore too this legendary hotel on the Place Vendome. Perret writes about his inspiration for his top ten creations, and then five haute pâtisserie desserts are each interpreted in three different variations: as an appetizer (la touche), as a main dessert, and as a light, sweet finishing flourish (la sucrerie). The book concludes with Perret’s favorite: marble cake nestled in its pretty box stamped with the name of the famous hotel; the dessert unveils itself like a precious gem.
      Indulge yourself with the finest pastries in the world, created by the award-winning pastry chef of the legendary Ritz Hotel in Paris.

      Welcome to the universe of François Perret, pastry chef at the Ritz Paris. Savor sumptuous pastries and cakes: the famous honey madeleine, or the Poire BelleHélène en cage, and explore too this legendary hotel on the Place Vendome.

      In French Pastry at the Ritz Paris, Perret writes about his inspiration for his top ten creations, and then five haute pâtisserie desserts are each interpreted in three different variations: as an appetizer (la touche), as a main dessert, and as a light, sweet finishing flourish (la sucrerie). The book concludes with Perret’s favorite: marble cake nestled in its pretty box stamped with the name of the famous hotel; the dessert unveils itself like a precious gem.

      Includes Color Photographs by Bernhard Winkelmann

      Imprint Name:Abrams
      Publisher Name:Abrams
      Country of Publication:GB
      Publishing Date:2020-04-07

      Additional information

      Weight1328 g
      Dimensions228 × 292 × 22 mm