Modern French Pastry

Innovative Technique, Tools and Design

Cheryl Wakerhauser

$39.99

Hardback

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English

St Martins Press
28 November 2017

Cookery, food & drink; National & regional cuisine; Cakes, baking, icing & sugarcraft

Cheryl Wakerhauser, the award-winning chef and owner of Pix Patisserie, brings new artistry to classic French desserts. With recipes like Le Royale, Amélie, Pear Rosemary Tart, Pistachio Picnic Cake, Bûche de Noël, Crème Brûlée Cookies and Macarons, you will be sure to wow any guest with complex flavors and textures that are unique to French pastry.

French dessert is a study in components, and Cheryl breaks each recipe down, providing information on classic techniques while imbuing each recipe with a new twist. Her Amélie recipe, the winner of the Patis France Chocolate Competition, combines orange vanilla crème brûlée, glazed chocolate mousse, caramelized hazelnuts, praline crisp and orange liqueur génoise.

Cheryl trained with MOF Philippe URRACA, a prestigious patisserie located in southern France. She has been featured in World of Fine Wine, Delta Sky magazine, Thrillist Portland, Food Network Magazine, The Wall Street Journal, USA Today and Bon Appétit.

This book will have 41 recipes and 80 photos.

By: Cheryl Wakerhauser
Imprint: St Martins Press
Country of Publication: United States
Dimensions: Height: 228mm, Width: 203mm,
ISBN: 9781624144370
ISBN 10: 1624144373
Publication Date: 28 November 2017
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Cheryl Wakerhauser is the executive chef and owner of Pix Patisserie and trained with MOF Philippe URRACA, a prestigious patisserie located in southern France. She has been featured in World of Fine Wine, Delta Sky Magazine, Thrillist Portland, Food Network Magazine, The Wall Street Journal, USA Today and Bon Appetit. She lives in Portland, OR.