French Pastries And Desserts By Lenotre Av Teams Of Chefs At Lenotre

<b>More than 200 recipes from Gaston Lenôtre’s classic cookbook, fully updated for the modern chef along with spectacular new photography.<br> </b><br><br>Gaston Lenôtre, the legendary master French pâtis­sier, was revered for having made desserts lighter and more delicious; his techniques continue to influence pastry chefs in France and around the world.<br> <br>This new edition of the now cult cookbook—first published in English in 1977 as <i>Lenôtre’s Desserts and Pastries</i>—has been updated in collaboration with the chefs at Lenôtre Paris and two of the founder’s children. Two hundred essential recipes include crois­sants, éclairs, crêpes, mille-feuilles, baba au rhum, molten chocolate cake, lemon meringue pie, and mango tartlet. The chefs at Lenôtre Paris—who run a world-class cooking school—have adapted the recipes for amateur bakers and experienced professionals alike w