After the success of his last two books, Noël de bûches en bûches and Petits gâteaux, tartes et entremets au fil des saisons, the MOF Stéphane Glacier (so good #2) has just presented a new work made by a craftsman for craftsmen: Pâtisseries et Gourmandises, tendances et traditions. A book in French and English that seeks to reflect his craft patisserie: simple, efficient, generous, qualitative, no-frills and most of it all widely accessible. In its pages, the reader will find his newest and latest recipes. Choux dough, tarts and tartlets, entremets and petits gâteaux, sables, pound cakes ... inspiring creations, fruit of the work done with his team, his personal experience, his many travels, his establishments and his constant contact with pastry at his Colombes school, as well as the one recently opened in Bucharest. 84 recipes. French and English text. 8.07" x 10.51"

Pâtisseries et Gourmandises, tendances et traditions

Stéphane Glacier

Cookbooks, Food & Wine

French and English text, color photographs. 89 recipes: Roussillon, Tropical Cheesecake, Vanilla Caress, St James, Yuzu and Wild Strawberries Tart, Provençal, Mango and Raspberry Delight, Party Delight, Blackcurrant Sweetness, Redcurrant Summer Delight, Fruits of the Forest Granite, Pistachio Griottine, Passion Raspberry, Fig and Raspberry Tart, Summer Tiramisu, Spicy William, Caramel Squirrel, Exotic Bourbon, Island Flavor, Chocolate Piemont, Arabica Tart, Exotic Tart, Valenciana, Autumn Charm, Back from the Isles, Orange Grenada, Elegance, Like a Mendiant, Sunny Cheesecake, Caradelight, Apple and Almond Alliance, Citrus Aromas, Corsica, Honey, Two-Chocolates Millefeuille, Hazelnut and Caramel Millefeuille, Passion and Raspberry Millefeuille, Apple and Caramel Tasty Macaroon, Chocolate and Raspberry Macaroon, Vanilla and Apricot Macaroon, Lemon Tart, Cheesecake My Style, Chouquette Choux, Crumble and Caramel Choux, Vanilla Bean Flan, Springtime Paris-Brest, Crumble and Red Fruit Tart, Red Fruit Tart, Babas, Genoa Bread, Hazelnut, Dacquoise, Coconut Dacquoise, Gingerbread Sponge Cake, Hazelnut Sponge Cake with Wine-Poached Pears, Soft Chestnut Sponge Cake, Orange Madeleine Sponge Cake, Vanilla Madeleine Sponge Cake, Light Orange Financier Sponge Cake, Almond Light Sponge Cake, Joconde Sponge Cake, Lady Finger Sponge Cake, Chocolate Sponge Cake, Flourless Chocolate Sponge Cake--2 different recipes--Almond Capucine Sponge Cake, Walnut Sponge Cake, Hazelnut Sponge Cake (2nd one), Carrot Sponge Cake, Syrup at 30°B, Almond Sablée Dough, Choux Dough, Puff Pastry, Crème Pâtissière (custard), Almond Cream, Hazelnut Glaze, Exotic Glaze, Chocolate Glaze, Caramel Glaze, Chocolate Decors, Chocolate Ribbons, Color-Striped Decors, Color-Speckled Decors, Gold-Striped Decors, Dark Fans, Marbled Decors, Dark, Milk and White spray gun mixtures.

Petits gâteaux, tartes et entremets au fil des saisons / Petits Gâteaux, Tarts & Entremets Throughout the Seasons by Stéphane Glacier and Jérôme Le Teuff (2014) Hardcover

Jérôme Le Teuff

See the best price to sell, buy or rent books by the Stéphane Glacier publisher. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Stéphane Glacier

See the best price to sell, buy or rent books by the Stéphane Glacier publisher. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Pâtisseries et Gourmandises, tendances et traditions

Petits gâteaux, tartes et entremets au fil des saisons / Petits Gâteaux, Tarts & Entremets Throughout the Seasons by Stéphane Glacier and Jérôme Le Teuff (2014) Hardcover