Pâtisserie
Master the art of French pastry at home with this ultimate step-by-step guide
- Publisher's listprice GBP 25.00
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11 287 Ft (10 750 Ft + 5% VAT)
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11 287 Ft
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Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Publisher Ryland Peters & Small
- Date of Publication 15 September 2026
- Number of Volumes on FSC paper
- ISBN 9781788797757
- Binding Hardback
- No. of pages176 pages
- Size 254x200 mm
- Language English
- Illustrations 140 col photographs 700
Categories
Short description:
Perfect the art of French pâtisserie with over 70 classic recipes from award-winning pastry chef Will Torrent.
MoreLong description:
AWARD-WINNING pastry chef WILL TORRENT presents OVER 70 CLASSIC RECIPES.
PERFECT the art of French pâtisserie with STEP-BY-STEP instructions.
Achieve FRENCH BAKING FINESSE with these EASY-TO-FOLLOW recipes for the home cook.
If you’ve ever wandered down a charming French alleyway or a bustling Parisian street, there are stand out shop displays that truly capture the essence of French flair – gorgeous pâtisseries filled with the most eye-catching and elegant bakes. Delicately detailed with candies, fruits, spun sugar and tempered chocolate, it’s hard to resist their sweet seduction. However, you don’t have to travel far to enjoy these tasty treats, you can simply learn how to conjure them up at home with this stunning collection of recipes. With step-by-step instructions, expert chef Will Torrent introduces you to the basic recipes that make up the foundation of authentic French pâtisserie, before delving into the superb bakes. Opt for something light and sweet with colourful Macarons. If you’re feeling fruity try the citrus-sharp Tarte au Citron. Or if all you want is chocolate on chocolate, master the rich Coffee and Chocolate Madeleines.
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