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One of America's best pastry chefs explains the techniques of making a wide assortment of French cookies, from ever-popular Ladyfingers to delectable Gerbet Macaroons, and offers concise recipes, complemented by pastry lore and personal anecdotes. 25,000 first printing. $25,000 ad/promo.
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Bruce Healy, a former theoretical physicist, left that career path to pursue his passion for French food, particularly French pastry. He lives in Boulder, Colorado, where he runs the Healy-Lucullus School of French Cooking. Bruce and paul Bugat are also the authors of Mastering the Art of French Pastry and The French Cookie Book.From Library Journal:
Healy, who runs a cooking school in Boulder, Colorado, and Bugat, a French patissier, are the authors of Mastering the Art of French Pastry (Barron, 1984). Now they focus on a more specific area, with dozens of recipes for cookies of all sorts. Recipes are organized by type of batter or dough, and each chapter opens with a lengthy, detailed introduction on techniques, ingredients, and even the science involved. In fact, the amount of detail is likely to be off-putting to many American home cooks, who generally like their cookie recipes fun and easy (not that Americans don't appreciate rich, delicate cookies, but chewy, crunchy, and gooey are bigger favorites). However, pastry chefs, culinary historians, and ambitious home bakers will find lots of information and little-known recipes here. Useful as a reference as well as a cookbook, this is suitable for larger pastry collections.
Copyright 1994 Reed Business Information, Inc.
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Book Description Condition: Brand New. New. Seller Inventory # A405
Book Description William Morrow and Company, Inc., 1994. Hardcover. Condition: New. Paul Bugat (illustrator). book. Seller Inventory # M0688088333
Book Description William Morrow and Company, In, 1994. Hardcover. Condition: New. Never used!. Seller Inventory # P110688088333