Patisserie Arnaud Larher

$110 · Offered by Kitchen Arts & Letters

Arnaud Larher, who has three pastry shops in some of Paris's most vibrant neighborhoods, worked at Dalloyau and Fauchon before striking out on his own. This 400+ page book begins with a survey of pastry history followed by recipes and technique instruction for fundamental building blocks such as génoise , pâte brisée, and ganache. More distinctive are Larher's own creations, to which he adds twists of flavor. His tarte tatin contains figs and has a citrus-mint topping. His brioche is topped with crème caramel and pecans. Tarte Chloé combines pistachios and cherries. And there's a maple syrup and white chocolate tiramisu. More complex recipes are accompanied by step-by-step photo sequences. Hardcover. Color photographs throughout. In French.

• Binding: Hardcover

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