Patisserie Maison: Simple Pastries and Desserts to Make at Home

From the writer of the honor winning cookbooks Crust and Dough comes an authoritative, open manual for make patisserie at home

Patisserie, the specialty of the maître pâtissier, is the most respected way of heating on the planet and requires the most significant level of expertise. In this new book ace pastry specialist and top rated writer Richard Bertinet makes patisserie available to home bread cooks. Richard easily manages you through testing strategies with bit by bit photography and in excess of 50 simple to-follow plans for the most respected and commended rolls, wipes, meringues, tarts, eclairs, and other exemplary pastries. With Richard's master help, you will before long be making credible sweet tarts, bavarois, galettes, macarons, and mousses. With manifestations including Lavender and Orange Eclairs, Gateau Saint Honore, Tarte Tropizienne, Paris Brest, and Cassis Kir Royal Mousse, Patisserie Maison opens up the universe of awesome sweet manifestations to beginners just as more experienced cooks. Includesm metric measures.

About the Author
Richard Bertinet has more than 20 years experience in the kitchen, baking, consulting, and teaching. In 2005 he set up The Bertinet Kitchen cookery school in Bath, which now attracts people from all over the world to participate in his classes. His first book, Dough, was awarded The Guild of Food Writers Award for Best First Book, the Julia Child Award for the Best First Book, and the James Beard Award for Best Book Baking and Desserts. Crust was given a World Gourmand Award for the Best British Book on Baking. His other books are Cook and Pastry.

Bread and Pastry Chef Richard has done it again. If you’re able to purchase all three books go for it, Dough, Crumbs and Pastry are all wonderful and easy to follow. Richard knows how to make you understand how each ingredient works together and his sense of humor is contagious. Great work Chef 💋 --Iceboxsorbet

It has classic receipes, but they are well explained with a little twist and nice combinations that would provide a base for you to add more and imagine other varieties and combinations --AidaTaha

Lovely book. Contains introductory descriptions of the various desserts (which I like) , nice photographs of the finished items and sometimes includes photos of the critical stages of creation (where more explanation is needed). Easy- to-read layout , comprehensive and, for the most part , the author has managed to keep the ingredient list, method and photograph available across a double page . Where he has provided fundamental recipes, the method is described over a few pages e.g. Genoise sponge, eclairs , sweet pastry - he provides more detail , a series of photographs of the stages of creation and then variations on it too. The author's experience, practicality and thoughtfulness is evident in this book which makes every recipe seem do-able - even for beginners or the more reluctant bakers .--Tomtom

Patisserie Maison: Simple Pastries and Desserts to Make at Home