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Zusatztext “ If you’re serious about making desserts, Payard’s book is indispensable. In vivid and engaging detail, it tells you all you need to know about setting up a well-equipped pastry kitchen and what it takes to run it: the tools you’ll need and how to use them; the ingredients you’ll want and where to find them. Though Payard’s plated des¬serts have evolved over the years, his work remains grounded in classical training. To absorb his teachings is to learn from a master of the craft.” --THOMAS KELLER, chef, The French Laundry “François Payard was at the forefront of every exciting change and trend in pastry over the past quarter century, and now, with this gorgeous book, we can be there, too, seeing the evolution of plated desserts, understanding how the elements of great desserts come together, and, best of all, because of François’ and Tish Boyle’s clear directions, making them ourselves. There is something delicious to discover on every page .” --DORIE GREENSPAN, author of Around My French Table and owner of Beurre & Sel cookies “I first met François Payard many years ago, yet I continue to be dazzled by his creativity and his style, which always highlights the essence of taste. François has made a statement throughout his career of creating simple but delicate desserts that reveal the richness of textures and flavors. I am eager to follow his deserved success and his further achievements for many years to come.” --PIERRE HERMÉ, pastry chef “ François is truly a French pastry master whose influence has reached so many American kitchens. Although he is a third-generation chef and expert in the classics, he doesn’t shy away from embracing new techniques and global, even unusual fla¬vors. The result is a truly original style with stunning presentations.” --DANIEL BOULUD, chef and owner, Restaurant DANIEL “Payard Desserts is really a ‘best of’ collection from the great talent and creativity of François Payard. This beautiful book includes many wonderful techniques that help demystify the stunning desserts created in the last twenty-five years by one of the most talented pastry chefs of our time .” --ERIC RIPERT, chef and co-owner, Le Bernardin "Payard Desserts is a visually appealing book with easy-to-follow techniques that help 'decode' classic French desserts...Overall, Payard Desserts is an impressive collection of desserts from a trendsetting master pastry chef whose work will inspire generations to come ."--NORMAN D. MILLER, American Cake Decorating Informationen zum Autor FRANÇOIS PAYARD is a third-generation pastry chef who has worked at some of the world’s most prestigious restaurants, including Le Bernardin and Daniel in New York City . He currently owns pastry shops in New York and Las Vegas, while licensed Payard pastry shops operate all over the world, including in Japan, Korea, and Brazil. TISH BOYLE is co-editor of Dessert Professional magazine and an experienced food writer, cookbook author, pastry chef, and recipe developer. Her previous books include Chocolate Passion, Diner Desserts, The Good Cookie, and The Cake Book. Klappentext In this visually stunning new book from legendary pastry chef François Payard, professional pastry chefs and serious home bakers will learn how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as an American culinary icon. Each recipe is a singular work of art, combining thrilling and often surprising flavors with innovative, modern techniques to create unforgettable masterpieces like Blueberry Pavlova with Warm Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, Dark Chocolate Soufflé with P...
