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.