From the author of PASTRY, DOUGH and CRUST, a brand new, accessible guide to making authentic patisserie and desserts at home.
Richard takes you through the basic Patisserie techniques plus 50 recipes including Eclairs, Gateau Saint Honore, Rum Baba, Paris Brest, Charlotte aux Pommes and Fraisiers as well as Meringues, Mousses and Madeleines all with step by step photographs.
Published by Ebury, Photographs by Jean Cazals
