HardcoverPublished: 1st July 2013
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 :
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.
About the Author
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.
In 1993 he travelled to Sydney where he worked at The Ritz Carlton, The Bayswater Brasserie,’ ‘Level 41’ and ‘Bistro Moncur’. He also opened as Pastry Chef Consultant for ‘Restaurant VII’, which subsequently was the awarded Restaurant Of The Year in 2001 and 2002 by the Sydney Morning Herald. A short two-year stint at the Goring Hotel in London saw him return to his beloved Australia to take up the Head Pastry Chef residency at ‘Guillaume’ at Bennelong, Opera House where he stayed for three years.
After three years, it was time for a change and that was when Vincent met Michelle Guberina who owned Patisse. Over two years they produced fabulous French-inspired desserts for the cafe, developed a cooking class programme for any level of home cook, hosted gourmet food tours to France each year and made regular TV appearances. Life is exciting and today the Patisse Cooking School goes from strength to strength. Michelle looks after everything behind the scenes which allows Vincent to do what he loves most—to create and teach the art of pastry. The two of they may be opposites— Michelle the cool, unflustered business woman, Vincent the rebel French pastry chef—yet together they make a great team.
Number Of Pages: 240
Published: 1st July 2013
Publisher: NEW HOLLAND PUBLISHERS
Country of Publication: AU
Dimensions (cm): 26.8 x 21.6 x 2.7
Weight (kg): 1.31