Melanie DuPuis and Anne Cazor give an insight into the art of French pastry making with their book, Patisserie. With an emphasis on technical methodology, each of the 100 recipes is broken down into step-by-step photography and full-colour cross-section illustrations, allowing beginners to understand the fundamentals behind the work of France’s artisan pastry chefs.
The gorgeous images and colours used in the book even make it appealing for pastry fans who don’t want to go to the trouble of making any of the recipes themselves.
