- SKU: 9784756260437
- タイプ: Cookbooks
PREORDER A New Approach to French Pastry Through Texture
Please note: This is a preorder item that will be ordered when an order is received. It may take additional time to ship beyond the delivery estimate shown below.
Learn 50 innovative French pastry recipes organized by texture, from one of France's most talked-about pastry chefs.
This recipe collection is written by one of the most exciting young pastry chefs in the French dessert scene today. Instead of organizing recipes by category, it introduces 50 original French pastries based on texture—crispy, fluffy, crunchy, creamy, silky, and more.
Featuring beautiful photography and cross-sectional illustrations, the book thoroughly explains the structure, techniques, and creative concepts behind entremets, tarts, baked goods, and other French pastries.
Aurélien Cohen
Aurélien Cohen is a rising French pastry chef with a large following on social media. After studying marketing, he changed careers to become a pastry chef and expanded his reach through his blog and Instagram.
In 2021, he opened his first pastry shop, where he also serves as head pastry chef. The shop includes a pastry school, where he shares his passion for pastry making through hands-on instruction.
He opened a second shop at the end of 2025.
In 2023, his cookies won the Public Choice Award in a competition organized by a leading pastry magazine, earning him recognition as "the pastry chef making the most delicious cookies today."
In 2024, he received the Talent of the Year Award from the internationally renowned gastronomic guide La Liste, an exceptional achievement that placed him alongside some of the world's most celebrated chefs.
This book is the first of his works to be translated into Japanese.
A French and English translator, Rika Sambommatsu graduated from the Department of French Studies at the Université du Québec à Trois-Rivières in Canada.
Book Details
- Format: B5
- Pages: 256
- Height: 26 cm
- Author: Aurélien Cohen
- Translator: Rika Sambommatsu
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PREORDER A New Approach to French Pastry Through Texture
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