FROM THE AUTHOR OF PASTRY, A BRAND-NEW, ACCESSIBLE GUIDE TO MAKING AUTHENTIC PATISSERIE AND DESSERTS AT HOME.
Many novices as well as experienced cooks want to take their pastry skills one step further. The art of patisserie is now yours to master under the expert guidance of Richard Bertinet.
In Patisserie Maison Richard takes you through basic techniques, covering the classics of the patisserie counter. With over 50 easy-to-follow recipes, including Almond éclairs, Gâteau St Honoré, Rum baba, Paris Brest, Chocolate meringue tart and Blackcurrant mousse, and step-by-step photographs, this book opens up the world of divine sweet creations.
Originally trained as a baker in Brittany, Richard has over 20 years’ experience in the kitchen, baking, consulting and teaching. In 2005 he set up The Bertinet Kitchen cookery school in Bath, which now attracts people from all over the world to participate in his classes. His first book, Dough, was awarded The Guild of Food Writers Award for Best First Book, the Julia Child Award for the Best First Book and the James Beard Award for Best Book Baking and Desserts. Patisserie Maison is his fifth book.