Reasoned Gourmandise by Frédéric Bau
Professional pastry and chocolate books — curated for working chefs.
Made in France 🇫🇷
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About this book
Technique you can take straight to the bench.
In Reasoned Gourmandise, Frédéric Bau, creative director of Maison Valrhona, proposes a philosophy rather than a diet. Better choices over restrictions — quality, seasonal ingredients, and a careful look at how much butter and sugar a pastry really needs.
What's inside
- 60 recipes, including classics such as Paris-Brest and lemon pie
- A scientific and artistic approach to a lighter, healthier pâtisserie
- A foreword by Pierre Hermé
- English edition, 336 pages
Published by Éditions de La Martinière, Paris. Zucchero Canada stocks it in Calgary and ships across Canada. Find more in our pastry and chocolate books.
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