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The New Pâtissiers Hardcover – 7 Oct 2013


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Product details

  • Hardcover: 288 pages
  • Publisher: Thames and Hudson Ltd (7 Oct 2013)
  • Language: English
  • ISBN-10: 0500516928
  • ISBN-13: 978-0500516928
  • Product Dimensions: 2.4 x 0.3 x 3.1 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: 25,139 in Books (See Top 100 in Books)

More About the Author

Olivier Dupon began his career at Christian Dior.
He expanded his expertise in the fields of fashion and lifestyle by working as a buyer and product manager for several large retail companies before opening his own boutique in Australia.
Now based in London, he scouts international markets in search of design/art/craft objects to use for his projects.

Please visit the Facebook pages of my books, regularly updated with news about the books but above all about the featured designers / artists, showcasing their latest works and events.

The New Artisans - www.facebook.com/pages/The-New-Artisans/108346249261751

The New Jewelers - www.facebook.com/pages/The-New-Jewelers/1597672657039645

The New Pâtissiers - www.facebook.com/thenewpatissiers

Floral Contemporary - www.facebook.com/FloralContemporaryBook

Product Description

Review

For dessert lovers who take their sweet treats seriously. --The Independent

Fabulous ... the pictures alone are a treat. --Elle Decoration

A delectable treat ... mouthwatering recipes and sumptuous photographs. --A Little Bird.com

They're [the recipes] beautiful to look at and admire. --The Herald (Glasgow)

A vibrant and colourful book. The photography is clean and crisp and it shows off the desserts in a stunning light ... the layout of the book is easy to follow ... there is something available to suit everyone's taste. --Caterer and Hotelkeeper

An ideal gift for foodies, the book includes mouth-watering photography and recipes for confections by the finest pâtissiers in the world. --Royal Wings

Even the most out-there creations look scrumptious. --Sotheby's Magazine

Offering a wealth of inspiring and delicious material, this book is a must for professional pastry chefs, keen amateurs and anyone interested in gourmet food. --Chef Magazine

Profiles the best patissiers in the world, reveals their recipes and is illustrated with snaps of drool-inducing desserts ... The diet starts Monday. --Irish Tatler

Tantalizing recipes and photographs of lavish creations --Four Seasons Magazine

Offering a wealth of inspiring and delicious material, this book is a must for professional pastry chefs, keen amateurs and anyone interested in gourmet food. --Chef Magazine

Profiles the best patissiers in the world, reveals their recipes and is illustrated with snaps of drool-inducing desserts ... The diet starts Monday. --Irish Tatler

Tantalizing recipes and photographs of lavish creations --Four Seasons Magazine

Customer Reviews

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Most Helpful Customer Reviews

Format: Hardcover Verified Purchase
A high end patisserie book, this is aimed at bakers who are both proficient and confident in the kitchen. It features biographies of world-renowned pastry chefs, and two or three of their recipes. Most recipes are broken down into several components, requiring many techniques, though most are achievable.

The book is broken down as follows:

New Classics:

Andrea Reiss
Armaud Deimontel
Bernard Herberie
Christophe Roussel
Gontran Cherrier
Luca Ori
Martin Isaksson
Nadège Nourian
Nathaneil Reid
Pasquale Marigliano
Ronny Latua
Sébastien Ordioni
Sébastian Gaudard
Shigeru Nojima
Siang Yee

Art on a Plate:

Anna Polyuiou
Antonio Bachour
Carmelo Sciampagna
Douce Steiner
John Talley
Julie Sharp
Luca Lacalamita
Marike van Beurden
Michelle Gillot

Experimental Exotica:

Alvarro Garrido
Fernando Rivarola
Florencia Randón Strozzi
Janice Wong
Leonar de Sousa Bastos
Pamela Yung
Pierre François Reolofs
Rosia Sanches
Sarah Jordan
Will Goldfarb

Wonderland Confections:

Bobbette & Belle
Bonnae Gokson
Emily Miranda
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0 of 1 people found the following review helpful By frantisek on 26 Jun 2014
Format: Hardcover Verified Purchase
great great great... the must have book
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0 of 1 people found the following review helpful By Mrs. S. M. Duncan on 9 Aug 2014
Format: Hardcover Verified Purchase
amazing
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0 of 3 people found the following review helpful By SPAM93 on 19 Feb 2014
Format: Hardcover Verified Purchase
This book has some fantastic recipes, broken down to allow you to follow the instruction easily with an illustration for each recipe. Would reccommend for a keen baker.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 12 reviews
15 of 15 people found the following review helpful
Great purchase for bold people 8 Jan 2014
By Carmen Adorno - Published on Amazon.com
Format: Hardcover
I got this book as a Christmas gift.

This is not the average baker cookbook. This is a professional book. I am an experienced baker, but not a professional baker.

That said, I am totally mesmerized by this book!

So many recipes of so many great pastry chefs join together!

This book, for me, is a guide for new textures and new flavors.

You do not need to do all the recipe. You can do only parts of them, like the Red Miso Bavaroise (page 215). You can use the Yusu White Chocolate Ganache on page 213 to fill a macaron. You can do an Ibiscus Jelly (page 237) to embellish a simple panna cotta recipe.

This book is a source of new ideas for any professional or amateur baker/patissier!

I particularly enjoyed Emily Miranda, an artist/cake maker that makes you think out of the box!

Great book for the courageous and generous ones. You always have to have in mind that the best ingredients leeds to the best results and that is not cheap!
5 of 5 people found the following review helpful
Very Nice Book for Professionals and those who are Passionate about Pastry Art 16 April 2014
By PRJ - Published on Amazon.com
Format: Hardcover Verified Purchase
I purchased this book because as a Professional Pastry Chef we always are excited about new ideas and trends. This book is well written and the Food Photography is visually what people are attracted to first. This is a professional level book but if you are passionate and patient, definitely worth it!
6 of 7 people found the following review helpful
Perfectly written great recipes 22 Feb 2014
By jane smith - Published on Amazon.com
Format: Hardcover Verified Purchase
This was one of the best books I have used. We are using many recipes in our Ritalin bakery and having great sucess.
1 of 1 people found the following review helpful
This book is brilliant! The people writing the reviews giving negative stars ... 11 Aug 2014
By HAEYUN OK - Published on Amazon.com
Format: Hardcover
This book is brilliant! The people writing the reviews giving negative stars because the recipes are too "difficult" and "time consuming" need to realize not every book is catered for beginner home cooks wanting to only cook basic cakes. If you've nailed your basics (creme pat, genoise, profiterole, dacquoise, etc) this is definitely a great book to teach you for the next steps in pastry. I've done a couple of these recipes within less than a couple of hours so they are definitely doable. The book also helps guide me into creating my own dishes. What's pretty awesome is the little biographies about the pastry chefs across the world who are sharing their recipes. The book gives tidbits about their food philosophies and styles, which is pretty inspiring. The dishes are beautiful and recipes organized well for readers.
1 of 1 people found the following review helpful
DISAPPOINTING 13 Sep 2014
By Kunsthandler - Published on Amazon.com
Format: Hardcover Verified Purchase
Disappointing. As a professional chef I expected better, but it was written by a designer, not by a cook. The signature cake on the cover isn't even included in the recipes even though it's also depicted in the text. I thought this would be better explained for cooks, but it's obviously written to impress visually rather than be a comprehensive cookbook. Many of the pieces shown rely on drapes of fruit or berries as garnish, not exactly high-end patisserie technique....
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