skip to content
Fruit : the art of pastry Preview this item
ClosePreview this item
Checking...

Fruit : the art of pastry

Author: Cédric Grolet; Alain Ducasse
Publisher: Levallois-Perret, France : Ducasse Édition, [2019] ©2017
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"Cédric Grolet is simply the most talented pastry chef of his generation — he was named World’s Best Pastry Chef in 2018. Food & Wine called his work “the apotheosis of confectionary creation.” He fashions trompe l’oeil pieces that appear to be the most perfect, sparkling fruit but are, once cut, revealed to be exquisite pastries with surprising fillings. They are absolutely unforgettable, both to look at and, of  Read more...
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Cédric Grolet; Alain Ducasse
ISBN: 2841239888 9782841239887
OCLC Number: 1048934260
Description: 336 pages : color illustrations ; 30 cm
Contents: Citrus fruit --
Stone fruit --
Fruit with seeds --
Tropical fruit --
Berries --
Wild fruit --
Nuts.
Responsibility: Cedric Grolet ; foreword by Alain Ducasse.

Abstract:

"Cédric Grolet is simply the most talented pastry chef of his generation — he was named World’s Best Pastry Chef in 2018. Food & Wine called his work “the apotheosis of confectionary creation.” He fashions trompe l’oeil pieces that appear to be the most perfect, sparkling fruit but are, once cut, revealed to be exquisite pastries with surprising fillings. They are absolutely unforgettable, both to look at and, of course, to eat. This lush cookbook presents Grolet’s fruit-based haute-couture pastries like works of art. The chef explains his techniques and his search for authentic tastes and offers a peek into his boundless imagination — he begins the creation of each dessert by drawing. With 130 recipes featuring 45 fruits — citrus, berries, wild and exotic fruits, and even nuts — every pastry lover will want Fruit, for inspiration and to admire the edible sculptures made by this award-winning star of French pastry making." --|cProvided by publisher.

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.

Similar Items

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


Primary Entity

<http://www.worldcat.org/oclc/1048934260> # Fruit : the art of pastry
    a schema:CreativeWork, schema:Book ;
    library:oclcnum "1048934260" ;
    library:placeOfPublication <http://id.loc.gov/vocabulary/countries/fr> ;
    schema:about <http://experiment.worldcat.org/entity/work/data/8852776613#Topic/pastry_france> ; # Pastry--France
    schema:about <http://experiment.worldcat.org/entity/work/data/8852776613#Place/france> ; # France.
    schema:about <http://experiment.worldcat.org/entity/work/data/8852776613#Topic/cooking_fruit> ; # Cooking (Fruit)
    schema:about <http://experiment.worldcat.org/entity/work/data/8852776613#Topic/pastry> ; # Pastry
    schema:author <http://experiment.worldcat.org/entity/work/data/8852776613#Person/grolet_cedric> ; # Cédric Grolet
    schema:bookFormat bgn:PrintBook ;
    schema:contributor <http://experiment.worldcat.org/entity/work/data/8852776613#Person/ducasse_alain> ; # Alain Ducasse
    schema:copyrightYear "2017" ;
    schema:datePublished "2019" ;
    schema:description ""Cédric Grolet is simply the most talented pastry chef of his generation — he was named World’s Best Pastry Chef in 2018. Food & Wine called his work “the apotheosis of confectionary creation.” He fashions trompe l’oeil pieces that appear to be the most perfect, sparkling fruit but are, once cut, revealed to be exquisite pastries with surprising fillings. They are absolutely unforgettable, both to look at and, of course, to eat. This lush cookbook presents Grolet’s fruit-based haute-couture pastries like works of art. The chef explains his techniques and his search for authentic tastes and offers a peek into his boundless imagination — he begins the creation of each dessert by drawing. With 130 recipes featuring 45 fruits — citrus, berries, wild and exotic fruits, and even nuts — every pastry lover will want Fruit, for inspiration and to admire the edible sculptures made by this award-winning star of French pastry making." --|cProvided by publisher."@en ;
    schema:description "Citrus fruit -- Stone fruit -- Fruit with seeds -- Tropical fruit -- Berries -- Wild fruit -- Nuts."@en ;
    schema:exampleOfWork <http://worldcat.org/entity/work/id/8852776613> ;
    schema:genre "Cookbooks"@en ;
    schema:inLanguage "en" ;
    schema:name "Fruit : the art of pastry"@en ;
    schema:productID "1048934260" ;
    schema:workExample <http://worldcat.org/isbn/9782841239887> ;
    wdrs:describedby <http://www.worldcat.org/title/-/oclc/1048934260> ;
    .


Related Entities

<http://experiment.worldcat.org/entity/work/data/8852776613#Person/ducasse_alain> # Alain Ducasse
    a schema:Person ;
    schema:familyName "Ducasse" ;
    schema:givenName "Alain" ;
    schema:name "Alain Ducasse" ;
    .

<http://experiment.worldcat.org/entity/work/data/8852776613#Person/grolet_cedric> # Cédric Grolet
    a schema:Person ;
    schema:familyName "Grolet" ;
    schema:givenName "Cédric" ;
    schema:name "Cédric Grolet" ;
    .

<http://worldcat.org/isbn/9782841239887>
    a schema:ProductModel ;
    schema:isbn "2841239888" ;
    schema:isbn "9782841239887" ;
    .


Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.