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Far from the haute couture pastries designed at palace hotels, with Opera Pâtisserie, Cédric Grolet returns to the essentials with a collection of hearty and accessible recipes. Follow your senses through the pages to discover the very best French recipes for viennoiseries, breads, biscuits, pastries, and frozen fruit sorbets. From croissant to mille-feuille, from tarte tatin to éclairs, the book features 100 fully illustrated desserts we all love.
Recipes are organized into chapters that follow the rhythm of the day. At 7 a.m., it's time for viennoiseries and breads; at 11 a.m., it's pastries; at 3 p.m., desserts and frozen fruits; and at 5 p.m., it's time for the final batch of bread.
Opera Pâtisserie is the indispensable book for every pastry lover.
Includes color photographs
Cedric Grolet
Cédric Grolet was named The World's Best Pastry Chef in 2018. He is executive pastry chef at Restaurant Le Meurice Alain Ducasse in Paris and at his shops, La Pâtisserie du Meurice and Cédric Grolet Opéra. He has won numerous awards for his pastry. His other books include Flowers and Fruit.
More by Cedric Grolet
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