Opera Pâtisserie, the new stunning cookbook from award-winning French pastry chef Cédric Grolet
Opera Pâtisseriemarked the entrance of the most talented pastry chef of his generation, Cédric Grolet, into the world of boulangerie-pâtisserie. This book was produced in the image of his shop, which opened in the heart of Paris.
Far from the haute-couture pastries, Grolet turns a page, returning to the essentials, with more accessible recipes. Savor the very best French recipes for viennoiseries, breads, biscuits, pastries, and frozen fruits. The 100 recipes are organized in chapters that follow the rhythm of the day: at 7 a.m., it’s time for viennoiseries and breads; at 11 a.m., it’s pastries; at 3 p.m., desserts and frozen fruits; and at 5 p.m., it’s time for the final batch of bread.
Opera Pâtisserie celebrates Paris and the French savoir-faire. Take a step back in time to return to the essential: an authentic pastry, flavorful, and closer to home.
Includes color photographs
The new edition will have exactly the same trim size as the previous one, with a new cover, a new interior design, and a new organization for the recipes.
Praise
"Challenged to innovate, and hoping to shake things up . . . when the fork plunged in, concentric layers of cake, cream and silky fruit purée were revealed, a flavor bomb of heightened color, texture and taste. By wrapping the results in hypermodern culinary craft, Grolet took a tradition of trompe l’oeil fruit dating back to 12th century Sicily and made it new."
—Wall Street Journal
