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Payard Desserts Hardcover - 2013 - 1st Edition
by Francois Payard
A stunning collection of plated dessert recipes from legendary pastry chef François Payard
Summary
In this visually stunning new book from legendary pastry chef François Payard, professional pastry chefs and serious home bakers will learn how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as an American culinary icon. Each recipe is a singular work of art, combining thrilling and often surprising flavors with innovative, modern techniques to create unforgettable masterpieces like Blueberry Pavlova with Warm Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, Dark Chocolate Soufflé with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream. Throughout the book, Payard includes priceless advice on choosing ingredients and equipment and composing perfectly plated desserts, as well as personal anecdotes from his long career working in many of the world’s finest pastry kitchens. Combining Payard’s baking and pastry techniques with the engaging, straightforward writing style of Tish Boyle, this book is a must-have for professional bakers yet accessible enough for serious home baking enthusiasts.
Details
- Title Payard Desserts
- Author Francois Payard
- Binding Hardcover
- Edition number 1st
- Edition 1
- Pages 368
- Volumes 1
- Language ENG
- Publisher Harvest Publications, U.S.A.
- Date 2013-10-29
- Illustrated Yes
- Features Dust Cover, Illustrated, Index, Table of Contents
- ISBN 9781118435892 / 1118435893
- Weight 3.35 lbs (1.52 kg)
- Dimensions 10.28 x 8.42 x 1.2 in (26.11 x 21.39 x 3.05 cm)
- Library of Congress subjects Desserts, Cookbooks
- Library of Congress Catalog Number 2012043885
- Dewey Decimal Code 641.860
Media reviews
“If you’re serious about making desserts, Payard’s book is indispensable. In vivid and engaging detail, it tells you all you need to know about setting up a well-equipped pastry kitchen and what it takes to run it: the tools you’ll need and how to use them; the ingredients you’ll want and where to find them. Though Payard’s plated des¬serts have evolved over the years, his work remains grounded in classical training. To absorb his teachings is to learn from a master of the craft.”
--THOMAS KELLER, chef, The French Laundry
--THOMAS KELLER, chef, The French Laundry
“François Payard was at the forefront of every exciting change and trend in pastry over the past quarter century, and now, with this gorgeous book, we can be there, too, seeing the evolution of plated desserts, understanding how the elements of great desserts come together, and, best of all, because of François’ and Tish Boyle’s clear directions, making them ourselves. There is something delicious to discover on every page.”
--DORIE GREENSPAN, author of Around My French Table and owner of Beurre & Sel cookies
--DORIE GREENSPAN, author of Around My French Table and owner of Beurre & Sel cookies
“I first met François Payard many years ago, yet I continue to be dazzled by his creativity and his style, which always highlights the essence of taste. François has made a statement throughout his career of creating simple but delicate desserts that reveal the richness of textures and flavors. I am eager to follow his deserved success and his further achievements for many years to come.”
--PIERRE HERMÉ, pastry chef
--PIERRE HERMÉ, pastry chef
“François is truly a French pastry master whose influence has reached so many American kitchens. Although he is a third-generation chef and expert in the classics, he doesn’t shy away from embracing new techniques and global, even unusual fla¬vors. The result is a truly original style with stunning presentations.”
--DANIEL BOULUD, chef and owner, Restaurant DANIEL
--DANIEL BOULUD, chef and owner, Restaurant DANIEL
“Payard Desserts is really a ‘best of’ collection from the great talent and creativity of François Payard. This beautiful book includes many wonderful techniques that help demystify the stunning desserts created in the last twenty-five years by one of the most talented pastry chefs of our time.”
--ERIC RIPERT, chef and co-owner, Le Bernardin
--ERIC RIPERT, chef and co-owner, Le Bernardin
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Payard Desserts
by Fran?ois Payard; Tish Boyle
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Payard Desserts
by Fran?ois Payard; Tish Boyle
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Houghton Mifflin Harcourt Publishing Company, 2013. Hardcover. Good. Disclaimer:A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact. The spine may show signs of wear. Pages can include limited notes and highlighting, and the copy can include previous owner inscriptions. The dust jacket is missing. At ThriftBooks, our motto is: Read More, Spend Less.
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Payard Desserts
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by Payard, François
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Payard Desserts
by Payard, François
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Payard Desserts
by Payard, Francois; Boyle, Tish [Contributor]
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Mariner Books, 2013-10-29. Hardcover. Good. Jacket Cover is a littled rough along top edge - Otherwise,All interior pages and overall book is very clean. A good copy for reference, research, or reading enjoyment.
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Payard Desserts
by Payard, Francois
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U.S.A.: Harvest, 2013. Book. Near Fine. Hardcover. 1ST. Excellent Copy - A First Edition, First Printing. Book Is In Near Fine Condition. Boards Are Clean, Not Bumped. Fore Edges Have A Tiny Bit Of Shelf Wear. Interior Is Clean And Legible. Not Remaindered. Dust Jacket Is In Near Fine Condition. Not Chipped Or Crinkled. Not Price Clipped. Dust Jacket Is Covered By Mylar Brodart. Thanks And Enjoy..
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