This book from a pastry shop in Paris’s upscale 17th arrondissement features the work of a chef who believes that ingredient flavors should be clear and bold, raw in the direct translation of the book’s title.
In chapters focused on such things as citrus, vanilla, coffee, and chocolate, Lacote offers a mix of traditional and inventive baked goods, ranging from pain d’epice and cannele to more fanciful desserts such as
- Clementine and chestnut buche
- Coconut dacquoise with passion fruit curd and peanut croustillant
- Blueberry and lime cheesecake
- Hazelnut, fig, and violet tartlets
Stylish and imaginative.
Hardcover. Color photographs throughout. In French.For all orders exceeding a value of 100USD shipping is offered for free.
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