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The New Pâtissiers Hardcover – October 8, 2013


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Product Details

  • Hardcover: 288 pages
  • Publisher: Thames & Hudson; 1 edition (October 8, 2013)
  • Language: English
  • ISBN-10: 0500516928
  • ISBN-13: 978-0500516928
  • Product Dimensions: 12 x 9.6 x 1.2 inches
  • Shipping Weight: 4.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #97,422 in Books (See Top 100 in Books)

Editorial Reviews

Review

“Luscious!” (Woman Around Town)

“Olivier Dupon features some of the finest pastry chefs in the world, along with tantalizing recipes and photographs of their lavish creations.” (Four Seasons Magazine)

“For the food fan and would-be chef who will find the hundreds of photos and recipes to be luscious representations of the best of modern cooking.” (The Midwest Book Review)

About the Author

Based in Australia, Olivier Dupon scouts international markets for design, art, and craft objects to feature on his blog, Dossier37. His previous books include The New Artisans, The New Jewelers, and The New Pâtissiers.

More About the Author

Olivier Dupon began his career at Christian Dior.
He expanded his expertise in the fields of fashion and lifestyle by working as a buyer and product manager for several large retail companies before opening his own boutique.
Based in Australia, he now scouts international markets in search of design/art/craft objects and projects to feature on his blog, www.Dossier37.tumblr.com, a resource which showcase his passion for artisanship, craft and design.

Customer Reviews

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Most Helpful Customer Reviews

14 of 14 people found the following review helpful By Carmen Adorno on January 8, 2014
Format: Hardcover
I got this book as a Christmas gift.

This is not the average baker cookbook. This is a professional book. I am an experienced baker, but not a professional baker.

That said, I am totally mesmerized by this book!

So many recipes of so many great pastry chefs join together!

This book, for me, is a guide for new textures and new flavors.

You do not need to do all the recipe. You can do only parts of them, like the Red Miso Bavaroise (page 215). You can use the Yusu White Chocolate Ganache on page 213 to fill a macaron. You can do an Ibiscus Jelly (page 237) to embellish a simple panna cotta recipe.

This book is a source of new ideas for any professional or amateur baker/patissier!

I particularly enjoyed Emily Miranda, an artist/cake maker that makes you think out of the box!

Great book for the courageous and generous ones. You always have to have in mind that the best ingredients leeds to the best results and that is not cheap!
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3 of 3 people found the following review helpful By PRJ on April 16, 2014
Format: Hardcover Verified Purchase
I purchased this book because as a Professional Pastry Chef we always are excited about new ideas and trends. This book is well written and the Food Photography is visually what people are attracted to first. This is a professional level book but if you are passionate and patient, definitely worth it!
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4 of 5 people found the following review helpful By jane smith on February 22, 2014
Format: Hardcover Verified Purchase
This was one of the best books I have used. We are using many recipes in our Ritalin bakery and having great sucess.
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