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Description
Reasoned Gourmandise, Frédéric Bau—Creative Director of the renowned maison Valrhona—introduces a forward-thinking pastry philosophy that merges indulgence with health consciousness. Rather than eliminating sugar, butter, or flour, Bau promotes using them wisely and sparingly, without sacrificing flavor, texture, or elegance.
Through a blend of culinary artistry and scientific insight, this book redefines what it means to create pastry in the modern age. Bau's concept of "gourmandise raisonnée" focuses on quality ingredients, seasonal produce, and a mindful approach to proportions. It is a call to innovate within the tradition, giving pastry professionals a framework to create lighter, more balanced desserts that retain all the pleasure of classic patisserie.
Inside, you'll find over 60 refined recipes that reinterpret time-honored favorites and present entirely new creations—each one rich in flavor, crafted with intention, and designed to surprise and delight. Recipes include modern takes on Paris-Brest, lemon tart, fruit soufflé, the entremets "Squarely Chocolate" and "Kyoto", along with a repertoire of essential base recipes and preparations. Every dish is a testament to Bau’s belief: pastry can be both irresistible and reasonable.
With contributions from Pierre Hermé and a structure that guides you through the theory, tools, and application of Reasoned Gourmandise, this book is not just a recipe collection—it’s a new standard for contemporary patisserie.
Specifications:
Through a blend of culinary artistry and scientific insight, this book redefines what it means to create pastry in the modern age. Bau's concept of "gourmandise raisonnée" focuses on quality ingredients, seasonal produce, and a mindful approach to proportions. It is a call to innovate within the tradition, giving pastry professionals a framework to create lighter, more balanced desserts that retain all the pleasure of classic patisserie.
Inside, you'll find over 60 refined recipes that reinterpret time-honored favorites and present entirely new creations—each one rich in flavor, crafted with intention, and designed to surprise and delight. Recipes include modern takes on Paris-Brest, lemon tart, fruit soufflé, the entremets "Squarely Chocolate" and "Kyoto", along with a repertoire of essential base recipes and preparations. Every dish is a testament to Bau’s belief: pastry can be both irresistible and reasonable.
With contributions from Pierre Hermé and a structure that guides you through the theory, tools, and application of Reasoned Gourmandise, this book is not just a recipe collection—it’s a new standard for contemporary patisserie.
Specifications:
- Language: English
- Author: Frédéric Bau
- Format: Hardcover
- Pages: 336
- Published: 2021
- Weight: 2.1 kg
- Skill Level: Professional
- Includes: Over 60 recipes + base preparations
- Ideal for: Pastry chefs, culinary educators, and modern dessert creators