Opera Patisserie: Essential Recipes for French Pastry

The French cookbook Opera Patisserie marks the entrance of the most talented pastry chef of his generation, award winner Cedric Grolet, into the world of boulangerie-patisserie. Far from the haute couture pastries designed at palace hotels, with Opera Patisserie, Cedric Grolet returns to the essentials with a collection of hearty and accessible recipes. Follow your senses through the pages to discover the very best French recipes for viennoiseries, breads, biscuits, pastries, and frozen fruit sorbets. From croissant to mille-feuille, from tarte tatin to eclairs, the book features 100 fully illustrated desserts we all love. Recipes are organized into chapters that follow the rhythm of the day. At 7 a.m., it's time for viennoiseries and breads; at 11 a.m., it's pastries; at 3 p.m., desserts and frozen fruits; and at 5 p.m., it's time for the final batch of bread. Opera Patisserie is the indispensable book for every pastry lover! Includes color photographs