French Pastries and Desserts by Lenôtre

More than 200 Classic Recipes

Teams of Chefs at Lenôtre, Sylvie Gille-Naves, Alain Lenôtre

$49.99

Hardback

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English

Flammarion
13 January 2022

Cookery, food & drink; Cookery by ingredient

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. This new edition of the now cult cookbook-first published in English in 1977 as Lenôtre's Desserts and Pastries-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 who seek inspiration from the rich tradition of Lenôtre's French pâtisserie.

By: Teams of Chefs at Lenôtre
Foreword by: Alain Lenôtre
Contributions by: Sylvie Gille-Naves
Imprint: Flammarion
Country of Publication: France
Dimensions: Height: 255mm, Width: 180mm,
Weight: 2.240kg
ISBN: 9782080206930
ISBN 10: 2080206931
Pages: 432
Publication Date: 13 January 2022
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

The great French culinary master Gaston Lenotre (1920-2009) opened his first pastry shop with his wife Colette in Normandy in 1945, and another in Paris a decade later, before founding Ecole Lenotre with his son Alain in 1971, which has trained the world's leading pastry chefs. Lenotre Paris is a culinary empire-from restaurants and catering, to an international network of bakeries and culinary education centres - it embodies French savoir vivre and savoir faire. First published in French, this classic reference has been translated into English, German, Japanese, and Danish. Two of Lenotre's children participated in this updated edition: Sylvie Gille-Naves, who developed several cookbooks with her father, along with Alain Lenotre and his wife Marie, who together founded the Culinary Institute Lenotre in Houston, Texas, ranked as the best college for culinary arts in America by Niche.