Modern French Pastry: Innovative Technique, Tools and Design
Publishing Details
Modern French Pastry: Innovative Technique, Tools and Design
By (Author) Cheryl Wakerhauser
Page Street Publishing Co.
Page Street Publishing Co.
28th November 2017
United States
Classifications
General
Non Fiction
National and regional cuisine / Cuisine of specific cultures or peoples
641.865
Physical Properties
Width 203mm, Height 228mm
Description
Cheryl Wakerhauser, the award-winning chef and owner of Pix Patisserie, brings new artistry to classic French desserts. With recipes like Le Royale, Amlie, Pear Rosemary Tart, Pistachio Picnic Cake, Bche de Nol, Crme Brle Cookies and Macarons, you will be sure to wow any guest with complex flavors and textures that are unique to French pastry. French dessert is a study in components, and Cheryl breaks each recipe down, providing information on classic techniques while imbuing each recipe with a new twist. Her Amlie recipe, the winner of the Patis France Chocolate Competition, combines orange vanilla crme brle, glazed chocolate mousse, caramelized hazelnuts, praline crisp and orange liqueur gnoise. Cheryl trained with MOF Philippe URRACA, a prestigious patisserie located in southern France. She has been featured in World of Fine Wine, Delta Sky magazine, Thrillist Portland, Food Network Magazine, The Wall Street Journal, USA Today and Bon Apptit. This book will have 41 recipes and 80 photos.
Author Bio
Cheryl Wakerhauser is the executive chef and owner of Pix Patisserie and trained with MOF Philippe URRACA, a prestigious patisserie located in southern France. She has been featured in World of Fine Wine, Delta Sky Magazine, Thrillist Portland, Food Network Magazine, The Wall Street Journal, USA Today and Bon Appetit. She lives in Portland, OR.
