Synopses & Reviews
In this visually stunning new book from legendary pastry chef Franand#231;ois Payard, professional pastry chefs and serious home bakers will learn how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as an American culinary icon. Each recipe is a singular work of art, combining thrilling and often surprising flavors with innovative, modern techniques to create unforgettable masterpieces like Blueberry Pavlova with Warm Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, Dark Chocolate Souffland#233; with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream. Throughout the book, Payard includes priceless advice on choosing ingredients and equipment and composing perfectly plated desserts, as well as personal anecdotes from his long career working in many of the worldand#8217;s finest pastry kitchens. Combining Payardand#8217;s baking and pastry techniques with the engaging, straightforward writing style of Tish Boyle, this book is a must-have for professional bakers yet accessible enough for serious home baking enthusiasts.
Review
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If youand#8217;re serious about making desserts, Payardand#8217;s book is indispensable. In vivid and engaging detail, it tells you all you need to know about setting up a well-equipped pastry kitchen and what it takes to run it: the tools youand#8217;ll need and how to use them; the ingredients youand#8217;ll want and where to find them. Though Payardand#8217;s plated desand#172;serts have evolved over the years, his work remains grounded in classical training. To absorb his teachings is to learn from a master of the craft.and#8221;
--THOMAS KELLER, chef, The French Laundry and#160; and#8220;Franand#231;ois Payard was at the forefront of every exciting change and trend in pastry over the past quarter century, and now, with this gorgeous book, we can be there, too, seeing the evolution of plated desserts, understanding how the elements of great desserts come together, and, best of all, because of Franand#231;oisand#8217; and Tish Boyleand#8217;s clear directions, making them ourselves. There is something delicious to discover on every page.and#8221;
--DORIE GREENSPAN, author of Around My French Table and owner of Beurre and Sel cookies and#160; and#8220;I first met Franand#231;ois Payard many years ago, yet I continue to be dazzled by his creativity and his style, which always highlights the essence of taste. Franand#231;ois has made a statement throughout his career of creating simple but delicate desserts that reveal the richness of textures and flavors. I am eager to follow his deserved success and his further achievements for many years to come.and#8221;
--PIERRE HERMand#201;, pastry chef and#160; and#8220;Franand#231;ois is truly a French pastry master whose influence has reached so many American kitchens. Although he is a third-generation chef and expert in the classics, he doesnand#8217;t shy away from embracing new techniques and global, even unusual flaand#172;vors. The result is a truly original style with stunning presentations.and#8221;
--DANIEL BOULUD, chef and owner, Restaurant DANIEL and#160; and#8220;Payard Desserts is really a and#8216;best ofand#8217; collection from the great talent and creativity of Franand#231;ois Payard. This beautiful book includes many wonderful techniques that help demystify the stunning desserts created in the last twenty-five years by one of the most talented pastry chefs of our time.and#8221;
--ERIC RIPERT, chef and co-owner, Le Bernardin and#160; "Payard Desserts is a visually appealing book with easy-to-follow techniques that help 'decode' classic French desserts...Overall, Payard Desserts is an impressive collection of desserts from a trendsetting master pastry chef whose work will inspire generations to come." --NORMAN D. MILLER, American Cake Decorating
Synopsis
A breathtaking new cookbook featuring nearly 100 amazing plated desserts from legendary pastry chef François Payard.
Synopsis
A stunning collection of plated dessert recipes from legendary pastry chef Franand#231;ois Payard
About the Author
FRANand#199;OIS PAYARD is a third-generation pastry chef who has worked at some of the worldand#8217;s most prestigious restaurants, including Le Bernardin and Daniel in New York City
. He currently owns pastry shops in New York and Las Vegas, while licensed Payard pastry shops operate all over the world, including in Japan, Korea, and Brazil.
TISH BOYLE is co-editor of Dessert Professional magazine and an experienced food writer, cookbook author, pastry chef, and recipe developer. Her previous books include Chocolate Passion, Diner Desserts, The Good Cookie, and The Cake Book.