Gaston Lentre, the legendary master French ptissier, was revered for having made desserts lighter and more delicious; his techniques continue to influence pastry chefs in France and around the world. This new edition of the now cult cookbook?first published in English in 1977 as Lentre?s Desserts and Pastries?has been updated in collaboration with the chefs at Lentre Paris and two of the founder?s children. Two hundred essential recipes include croissants, clairs, crpes, mille-feuilles, baba au rhum, molten chocolate cake, lemon meringue pie, and mango tartlet. The chefs at Lentre Paris?who run a world-class cooking school?have adapted the recipes for amateur bakers and experienced professionals alike who seek inspiration from the rich tradition of Lentre?s French ptisserie.
About the Author
The great French culinary master Gaston Lentre (1920?2009) opened his first pastry shop with his wife Colette in Normandy in 1945, and another in Paris a decade later, before founding cole Lentre with his son Alain in 1971, which has trained the world?s leading pastry chefs. Lentre Paris is a culinary empire?from restaurants and catering, to an international network of bakeries and culinary education centres ? it embodies French savoir vivre and savoir faire. First published in French, this classic reference has been translated into English, German, Japanese, and Danish. Two of Lentre?s children participated in this updated edition: Sylvie Gille-Naves, who developed several cookbooks with her father, along with Alain Lentre and his wife Marie, who together founded the Culinary Institute Lentre in Houston, Texas, ranked as the best college for culinary arts in America by Niche.
About the Author
The great French culinary master Gaston Lentre (1920?2009) opened his first pastry shop with his wife Colette in Normandy in 1945, and another in Paris a decade later, before founding cole Lentre with his son Alain in 1971, which has trained the world?s leading pastry chefs. Lentre Paris is a culinary empire?from restaurants and catering, to an international network of bakeries and culinary education centres ? it embodies French savoir vivre and savoir faire. First published in French, this classic reference has been translated into English, German, Japanese, and Danish. Two of Lentre?s children participated in this updated edition: Sylvie Gille-Naves, who developed several cookbooks with her father, along with Alain Lentre and his wife Marie, who together founded the Culinary Institute Lentre in Houston, Texas, ranked as the best college for culinary arts in America by Niche.
