The new patissiers / Oliver Dupon.

By:

Dupon, Oliver

Material type: Text

TextPublication details: New York, New York : Thames & Hudson, 2013.Description: 287 pages : color illustrations ; 31 cmISBN:

9780500516928

Subject(s):

Genre/Form:

Cookbooks.

DDC classification:

641.865 DUP

Contents:

NEW CLASSICS: Andrea Reiss : Australia -- Arnaud Delmontel : France -- Bernard Heberle : Japan -- Christophe Roussel : France -- Gontran Cherrier : France -- Luca Ori : Italy -- Martin Isaksson : Sweden -- Nadège Nourian : Canada -- Nathaniel Reid : USA -- Pasquale Marigliano : Italy -- Ronny Latva : Sweden -- Sébastien Gaudard : France -- Sébastien Ordioni : France -- Shigeru Nojima : Japan -- Siang Yee : Singapore.

ART ON A PLATE: Anna Polyviou : Australia -- Antonio Bachour : USA -- Carmelo Sciampagna : Italy -- Douce Steiner : Germany -- John Ralley : Australia -- Julie Sharp : UK -- Luca Lacalamita : Italy -- Marike van Beurden : Hong Kong -- Michelle Gillott : UK.

EXPERIMENTAL EXOTICA: Alvaro Garrido : Spain -- Fernando Rivarola : Argentina -- Florencia Rondón Strozzi : Venezuela -- Janice Wong : Singapore -- Leonor de Sousa Bastos : Portugal -- Pamela Young : USA -- Pierre François Roelofs : Australia -- Rosio Sanchez : Denmark -- Sarah Jordan : USA -- Will Goldfarb : Bali.

WONDERLAND CONFECTIONS: Bobbette & Belle : Canada -- Bonnae Gokson : Hong Kong -- Emily Miranda : USA.

Summary: An introduction to forty of the finest pastry chefs in the world plus unique recipes for re-creating their tempting confections at home.-- From publisher\'s description.Summary: While pâtisserie has long been a popular subject, this book goes a step further to showcase the talented and inventive pastry chefs working today. The chefs\' individual styles are explored through informative biographies and portraits of them in action, and these are accompanied by some ninety of their own recipes, many exclusive to the book. The featured chefs include Rosio Sanchez, pastry chef at Noma, recently voted World\'s Best Restaurant for the third year running; Bonnae Gokson, crowned \'Queen of Confectionery\' in Asia by wedding-event guru Colin Cowie; Nathaniel Reid, one of Dessert Professional\'s Top 10 Pastry Chefs in America; and World Chocolate Master, Carmelo Sciampagna. There are instructions for a mouth-watering variety of cakes, tarts, biscuits, petits fours, pastries, confectionery, chocolates, ice creams, and sorbets; and a final section, \'Wonderland Confections,\' focuses on the world of celebratory cakes. Complete with hundreds of tempting images of patisserie, ranging from John Ralley\'s reinvented banana split to Christophe Roussel\'s lavender and orange macaroons with apricot compote, \'The New Pâtissiers\' offers a wealth of delicious and inspiring material for amateurs and professionals alike.-- From publisher\'s description.

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Standard Loan	Moylish Library Main Collection	641.865 DUP (Browse shelf(Opens below))	1	Available		39002100516336

Enhanced descriptions from Syndetics:

While pâtisserie has long been a popular subject, this book goes a step further to showcase the talented and inventive pastry chefs working today. The chefs' individual styles are explored through informative biographies and portraits of them in action, and these are accompanied by some ninety of their own recipes, many exclusive to the book.

The featured chefs include Rosio Sanchez, pastry chef at Noma, recently voted World's Best Restaurant for the third year running; Bonnie Gokson, crowned "Queen of Confectionery" in Asia by wedding-event guru Colin Cowie; Nathaniel Reid, one of Dessert Professional's Top 10 Pastry Chefs in America; and World Chocolate Master, Carmelo Sciampagna. There are instructions for a mouth-watering variety of cakes, tarts, biscuits, petits fours, pastries, confectionery, chocolates, ice creams, and sorbets; and a final section, "Wonderland Confections," focuses on the world of celebratory cakes.

Complete with hundreds of tempting images of patisserie, ranging from John Ralley's reinvented banana split to Christophe Roussel's lavender and orange macaroons with apricot compote, The New Pâtissiers offers a wealth of delicious and inspiring material for amateurs and professionals alike.

WONDERLAND CONFECTIONS: Bobbette & Belle : Canada -- Bonnae Gokson : Hong Kong -- Emily Miranda : USA.

An introduction to forty of the finest pastry chefs in the world plus unique recipes for re-creating their tempting confections at home.-- From publisher\'s description.

While pâtisserie has long been a popular subject, this book goes a step further to showcase the talented and inventive pastry chefs working today. The chefs\' individual styles are explored through informative biographies and portraits of them in action, and these are accompanied by some ninety of their own recipes, many exclusive to the book. The featured chefs include Rosio Sanchez, pastry chef at Noma, recently voted World\'s Best Restaurant for the third year running; Bonnae Gokson, crowned \'Queen of Confectionery\' in Asia by wedding-event guru Colin Cowie; Nathaniel Reid, one of Dessert Professional\'s Top 10 Pastry Chefs in America; and World Chocolate Master, Carmelo Sciampagna. There are instructions for a mouth-watering variety of cakes, tarts, biscuits, petits fours, pastries, confectionery, chocolates, ice creams, and sorbets; and a final section, \'Wonderland Confections,\' focuses on the world of celebratory cakes. Complete with hundreds of tempting images of patisserie, ranging from John Ralley\'s reinvented banana split to Christophe Roussel\'s lavender and orange macaroons with apricot compote, \'The New Pâtissiers\' offers a wealth of delicious and inspiring material for amateurs and professionals alike.-- From publisher\'s description.

Author notes provided by Syndetics

Olivier Dupon began his career at Christian Dior, then worked as a buyer and now scouts international markets in search of exciting practitioners of design/art/craft. His books include The New Artisans, The New Pâtissiers, The New Artisans II and Shoe: Contemporary Footwear by Inspiring Designers.