Description

Barrons [Published Date: 1977]. Hardcover, 312, + 8 unnumbered pages of "illustrated Pastry Techniques" at the back. Reprint. Translation of Faites votre patisserie comme Lenotre. Good+ in good+ dust jacket. Orange cloth covered boards with gold lettering on front and spine. Scuffing and fading to edges of covers. Binding tight. Pages lightly aged but otherwise unmarked. Dust jacket has several small nicks and tears and creasing along edges. light overall scuffing, fading and soiling to jacket as well and moderate age spotting to backside of jacket. Price clipped. Now in an archival quality (removable) Brodart cover. Color and black and white illustrations. Contents: Foreword by Philip and Mary Hyman; Introduction; Dictionary of Terms and Procedures; Basic Recipes for Doughs and Batters; Basic Recipes for Creams and Syrups; Breakfast and Coffee Cakes; Large Cakes and Desserts; Pies and Tarts; Little Pastries; Hot Desserts-Omelettes and Souffles; Cold Desserts-Charlottes and Stewed Fruit; Petits Fours and Cookies; Cross-Index: Ingredients and the Recipes that Use Them; Alphabetical Index to Recipes; Techniques. [From back cover] A respect for tradition and a familiarity with the past are certainly good things in cooking, as in any other field. But the art of cooking is constantly changing, and this book was written as an effort to explain and illustrate La Nouvelle Patisserie Française. Gaston Lenotre has worked for many years to develop what is now called the New School of French Pastry. The pastries and desserts included in this book are not mere copies of standard preparations. Each includes improvements and variations that make virtually every recipe in this book a Lenotre specialty.