Thoughts on new books
Hi everyone!!!
I’ve not been around for awhile, that’s what happens when you go to France to make a record ( January 08) get back, help open and become exec pastry chef of a new restaurant, a gastropub actually, but more about that later.
Some new literature pastry wise is about and I thought people might want to check it out.
I just bought the new P.H. book, “Macarons” and think it’s amazing…
Firstly, it’s the definitive book, it has to be, on the macaron, the French meringue cookie that’s the vehicle for so much exploration flavor wise and maybe even as a plated dessert inside two cookie shells.
I still don’t have PH10, I was waiting for it to be published in one of those twin language editions ( I’m pretty sure that won’t be happening ) so the exposure to all of his flavor profiles, some that I don’t think got into ‘10, are mindblowing.
From “Exceptions” like Foie Gras, Chocolate & Fig to some of his newest like Wasabi and Grapefruit. All of his classic and signature flavors are featured, in addition to a chapter on some of his creations that were created for clients such as Paris Match, in that classic French magazines red, black and white color of it’s logo as well as the perfumerie L’ Occitane in a ‘mac that features Pink Peppercorns and Mandarine.
Many pages of beautifully shot black and white ‘how to’ pictures, over twenty of them, and the always superb color photography of Bernhard Winklemann make this a must have!
Even if it stays in a French language edition only.
With Christophe Michalak and his Los Angeles collaboration with Koumetz Paulette, the ‘mac might be getting ready to explode on the US scene like cupcakes did.
‘Herme’s ” Macaron” could certainly help anyone have an “upper hand?
At only twenty six euro or, all of the fantastic pics and info, I couldn’t refuse.
Can you?
The other big news, Big News , is that after more then 12 years, / Partner/Creative Director /Pastry Chef of the world famous Spanish three star restaurant, El Bulli, is finally following up his 90’s masterpiece (and out of print ), “Los Postres de El Bulli”!
Alberto Adria is readying the release of his new book “NATURA” and it promises to have as big an influence if not bigger then “Los Postres” did.
If you don’t believe me, check out our most recent “Featured Chef” Luca Lacalamita.
He staged at El Bulli in the not too distant past and he has some interesting advance words on what promises to be a great addition to any pastry library.
How can you miss?
It’s in Spanish AND English too!