521 CAKES AND BAKING BOOKS LA PÂTISSERIE Author: Ecole Lenôtre. 90 recipes, from traditional pastries from Maison Lenôtre to contemporary creations made, explained, and illustrated in this book published for the school’s 50th anniversary. Great classics and creations from École Lenôtre. Bilingual French and English. Numb. pages L mm l mm Ref. Price 280 pages. 220 285 812012 LENÔTRE HAUTE CRÉATION Author: Guy Krenzer. To celebrate 60 years of excellence of Maison Lenôtre, 160 savoury and sweet breathtakingly creative creations by chef Guy KRENZER, double MOF. Numb. pages L mm l mm Ref. Price 448 pages. 285 220 812011 LES CLASSIQUES REVISITÉS EN PAS À PAS Author: S. Serveau. Le Journal du P tissier. "tendances", "100% gourmand" snacking. Meal comprising a starter, main, and dessert. Bilingual French and English. Numb. pages L mm l mm Ref. Price 256 pages. 190 245 812045 SIGNATURE ENTREMETS, PETITS GÂTEAUX Author: Johan Martin. A range of around 60 different products: individual cakes, desserts, and pastries, illustrated with superb colour photos. Novel assemblies, new decorations, revisited classics. Bilingual French and English. Numb. pages L mm l mm Ref. Price 300 pages. 305 212 813054 PÂTISSERIE : LEÇONS EN PAS À PAS Author: Philippe Uracca. Discover the jewels of French pastry, made by Philippe URACCA, Chairman of the Pastry MOF Committee since 2004. 20 new MOF recipes compiled in this book. Each recipe is described step by step. Numb. pages L mm l mm Ref. Price 503 pages. 270 230 812145 21ÈME SIÈCLE, NOUVELLE GÉNÉRATION PÂTISSIÈRE Authors: Abraham Balaguer, Abraham Palomeque, Carlos Mampel, David Pallàs, Isaac Balaguer, Miguel Sierra, Oriol Balaguer, and Ramon Morató. Over 150 recipes: tarts, desserts, restaurant desserts, reinterpretations of traditional recipes, snacks and petits fours, candies, nougat, and artistic pieces. This book is a compendium of a wide range of new suggestions ranging from bakery pastries to restaurant desserts. Numb. pages L mm l mm Ref. Price 245 pages. 257 244 812142
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