Au Coeur des Saveurs is the first book written by young French patissier Frédéric Bau. He may be young, but he has already earned the notice and respect of his peers. Paul Bocuse says of Frédéric Bau and this book:

"This unconventional pastry chef never ceases to amaze me; not only has he actively contributed to the fame of Valrhona chocolates over the past ten years, which in turn has enabled him to discover the world, but has now, despite his youth, produced this astonishing book to satisfy the curiosity of the professionals."

Frédéric Bau's highly deserved prestige at this international level comes as as result of his innovative nature and his creativity applied to experimenting all possible combinations of flavors and textures, as the title of the book implies.

C.H.I.P.S. is proud to present Au Coeur des Saveurs, which has just arrived from Europe. This volume is printed simultaneously in English and French. It contains hundreds of recipes, full-color photographs of the techniques and of the finished presentations.

This is a unique book that will be sought by professional pastry chefs. It is of the same quality as such books as The Patisserie of Pierre Hermé • Dessert Cuisine by Oriol Balaguer.

Contents

• Paul Bocuse Says.
• Frédéric Bau. A Craftsman of Flavors.
• My View of Patisserie.
• Behind the Scenes of Pastry Cooking: About the Ingredients. What is a Chocolate Mousse? The Other Side of the Picture.
• Cakes: The Inner Architecture of a Cake.
• Restaurant Desserts: Plated Desserts.
• Chocolate Candies: Filled Chocolate Candies. Correct Tempering of the Couverture. How to Obtain a Successful Ganache. Coating of Chocolate Candies.
• Summary of Elaborations.
• Alphabetical Index.
• Basic Formulas.

Also available: Au Coeur des Saveurs - Spanish/French edition

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