| Don t be put off by all the credentials and rave reviews his own PAtisserie and Bistro has received these recipes while tantalizingly delicious and visually dazzling are not above the abilities of the home cook. Many professional chefs use endless ingredients and complicated instructions but Payard makes his recipes accessible. So go ahead and make a rich Hazelnut Tart with Chocolate Chantilly Cream or Fricassee of Strawberries with Balsamic Vinegar. It s easier than you might think!By FranCois Payard Pastry Chef of the Year by the James Beard Foundation and "Bon Appetit" magazine 140 Simple but spectacular recipes with 50 full-color photos Winner of the 2000 IACP Cookbook Award Useful chapters on basics equipment ingredients decoration and techniques 236 Pages hardcover 10 1/2" x 8 1/4" |
