Laurent Le Daniel, M.O.F. wrote in the preface: Passion oozes from every page of this book with many wonderful recipes...Let there be no doubt that today's patisserie paves the way for tomorrow's creations. Today's Baking is published by the Association of Bakery and Confectionery for professionals in the trade. For any persons who is interested to learn more about this profession, you can also join the Association as associate member. The magazine is very informative, acting as a forum for knowledge exchange and sharing.

Product Description   
 
 
Stephane Glacier and Gaetan Paris have authored this book of Verrines and Gateaux with expert recipe instruction and detailed illustrations that show you their layering process.
Verrines by definition are desserts consisting of several different layers in a small glass.
They emphasize variations in textures, flavors, temperatures, and colors.
Petits-Gateaux are small individual cakes and tarts often skillfully layered.
Petits Gateaux usually have the same exquisite layers and contrasts as verrines.
Verrines et Petits-Gateaux includes recipes for many of the components and decoratioins needed to create Verrines and Gateaux
French pastry masters Stephane Glacier and Gaetan Paris include the classics as well as new trends and ideas for individual style desserts
Verrines et Petits-Gateaux is a great book for restaurants, caterers, clubs or any individual looking for creative new ideas
Hardcover.?243 Full Color Pages