Homemade Patisserie

From the highly acclaimed French Chef Vincent Gardan this book shows how easy it is to make classic pastry dishes, from savory pastry to bread dough. This book contains the basics on making dough and equipment needed as well as how to perfect dough through resting and respect in successful pastry making. There are 11 chapters containing 87 recipes :

Sweet Dough

Savory Pastry

Biscuit pastry

Puff Pastry

Croissant

Choux Pastry

Bread Dough

Brioche

Pizza

Gingerbread

From easy to make profitteroles to your classic custard tart this book has high style photography with a strong focus on preparation and ease to ensure you have the perfect pastry.

Vincent Gardan

Vincent Gadan is a highly regarded and well-established pastry chef with over 25 years experience.  He started at the tender age of 15 in the region of Burgundy, training under the instruction of well-known Pastry Chef Monsieur Perrat in Chalon Sur Saône.   He worked as Head Pastry Chef in many of the Michelin Star restaurants in France and he received one of his biggest accolades in 1992 winning first place in the Ardennes-Eiffel Culinary Prize.