518 CAKES AND BAKING BOOKS PÂTISSERIE ! Author: Christophe Felder. Over 200 recipes with many step-by-step illustrations. 860 pages putting Christophe Felder’s talent and teachings within the grasp of novice pastry chefs. The benchmark in pastry-making. New Edition 2020. Numb. pages L mm l mm Ref. Price 860 pages. 256 190 813065 CARAMEL Author: Christophe Adam. Technical skills, introduction to sugar and caramel. 50 recipes: Breton shortbread with a molten core, salted butter caramel, caramel éclairs, spread. Sweets sublimated by chic and graphic photographs. Numb. pages L mm l mm Ref. Price 390 pages. 290 230 813010 OPÉRA Author: Cédric Grolet. In this book, Cédric Grolet reviews the basics of bakery and pastry making with his own touch of modernity. For breakfast or tea time, brunch or festive dinner, learn how to make 100 new, high-flying recipes. Numb. pages L mm l mm Ref. Price 181 pages. 300 240 813019 FLEURS Author: Cédric Grolet. 80 recipes for tarts, desserts, yule logs, and king"s cakes around the "flowers" theme. Puts the focus back on piping in pastry creation. Book structured around the four seasons. World’s best pastry chef 2018. Photographs by Leslie Gogois. Numb. pages L mm l mm Ref. Price 287 pages. 298 238 813021 DÉLICIEUX CAPRICES Authors: Franck Michel (Pastry MOF 2004, World Pastry Champion 2007). Preface: Marcel Derrien (MOF M.Oberveis), Daniel Chaboissier, and all the MOF 2004. Here he gives us some of his creations, often surprisingly shaped and no less delicious: small cakes, pies and tarts, desserts but also verrines and bistro-style pieces. Bilingual French and English. Numb. pages L mm l mm Ref. Price 152 pages. 250 220 820212
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