from C.H.I.P.S.
by Frédéric Bau
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:
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
Also available: Au Coeur des Saveurs - Spanish/French edition
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