Patisserie at Home: Step-by-step recipes to help you master the art of French pastry Hardcover – 11 Apr 2013
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'Will's book, I'm sure, will become an instant classic...there are plenty of twists among these pages to keep you on your toes, fire up your culinary imagination and impress the hell out of whoever's lucky enough to come round for dinner.' --Heston Blumenthal
'A great book from an energetic, accomplished and skilled craftsman - you can't help but enjoy it!' --Brian J Turner, CBE
'What's not to love?' --The Times Magazine
About the Author
Will Torrent trained under Heston Blumenthal at the age of 16, won Young Chef of the Year in 2009 and has worked with top chefs such as Brian Turner and Gary Rhodes, as well as for Claridges, The Dorchester, The Lanesborough and The Fat Duck. He has appeared on the BBC’s Sweet Baby James with James Martin and Ready Steady Cook. He is a pâtisserie consultant to Waitrose and he recently collaborated with Waitrose, Heston Blumenthal and Royal Chef Mark Flanagan to create the Diamond Jubilee Picnic Hampers. He has been profiled by The Guardian and in December he appeared on Jamie Oliver’s Channel 4 show Jamie & Jimmy’s Food Fight Club.
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Top customer reviews
This is not a cake baking book - simply patisserie as it's best. Sweet delights that you see in shop windows in Paris.
Of course there are more sophisticated items too but this book is for the amateur / home baker. There are still challenges to master like Chocolate and pear buche de Noel, Chocolate and caramelized banana gateau or Tarte croustillante aux abricots.
I have baked the Honey and vanilla madeleines and they were wonderful. Even skipping the recommended 30-40 minutes to refrigerate before spooning into the pan. Got 12 as stated. Very moist. Needed more time in the oven as stated but that always depends on your oven. Right?
Did also the Fraisier but with a pistachio Creme Patisserie. Worked brilliant on two Swiss roll pans and went off the greasproof paper with such ease.
Like the Sachertorte recipe which differs a little from mine adding ground almonds but with adding the egg whites at the end to make it fluffy instead using baking powder. Very Austrian indeed.
Thank you Will for using the correct word 'Viennoiserie' instead of Danish pastry.
I wish I would have written such a great book when I was your age.
I'm so dissapointed, it's a very pretty book, but I'm afraid it's not enough to be pretty, the recipes have to work or it's all just window dressing.
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