French Pastries and Desserts by Lenôtre: 200 Classic Recipes Revised and Updated

More than 200 recipes from Gaston Lenôtre’s classic cookbook, fully updated for the modern chef along with spectacular new photography. 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. "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. More than 200 recipes from Gaston Lenôtre's classic cookbook, fully updated for the modern chef along with spectacular new photography." Cover Copyright Title Page Contents GENERAL ADVICE A SCHUSS* OF MEMORIES FOREWORD BY ALAIN LENÔTRE DOUGHS, SPONGES, AND MERINGUES CREAMS, SAUCES, GLAZES, AND DECORATIONS EVERY DAY PASTRIES AND CAKES ENTREMETS AND GÂTEAUX TARTS, FLANS, AND BAKED DESSERTS INDIVIDUAL PASTRIES AND TARTLETS HOT DESSERTS COLD DESSERTS PETITS FOURS SMALL CAKES AND COOKIES INDEX ACKNOWLEDGMENTS **More than 200 recipes from Gaston Lenôtre’s classic cookbook, fully updated for the modern chef along with spectacular new photography.**__Lenôtre’s Desserts and Pastries__