{"product_id":"preorder-a-new-approach-to-french-pastry-through-texture","title":"PREORDER A New Approach to French Pastry Through Texture","description":"\u003cp data-start=\"98\" data-end=\"218\"\u003e\u003cstrong\u003eLearn 50 innovative French pastry recipes organized by texture, from one of France's most talked-about pastry chefs.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"220\" data-end=\"491\"\u003e\u003cstrong\u003eThis 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.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"493\" data-end=\"702\"\u003e\u003cstrong\u003eFeaturing 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.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2470\" data-end=\"2488\" class=\"PDq2pG_selectionAnchorContainer\"\u003e\u003cstrong\u003eAurélien Cohen\u003cspan aria-hidden=\"true\" class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2490\" data-end=\"2699\"\u003e\u003cstrong\u003eAurélien 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.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2701\" data-end=\"2895\"\u003e\u003cstrong\u003eIn 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.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2897\" data-end=\"2940\"\u003e\u003cstrong\u003eHe opened a second shop at the end of 2025.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2942\" data-end=\"3139\"\u003e\u003cstrong\u003eIn 2023, his cookies won the Public Choice Award in a competition organized by a leading pastry magazine, earning him recognition as \u003cem data-start=\"3079\" data-end=\"3139\"\u003e\"the pastry chef making the most delicious cookies today.\"\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"3141\" data-end=\"3356\"\u003e\u003cstrong\u003eIn 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.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"3358\" data-end=\"3425\"\u003e\u003cstrong\u003eThis book is the first of his works to be translated into Japanese.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"3358\" data-end=\"3425\"\u003e\u003cstrong\u003eA French and English translator, Rika Sambommatsu graduated from the Department of French Studies at the Université du Québec à Trois-Rivières in Canada.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"3632\" data-end=\"3648\" class=\"PDq2pG_selectionAnchorContainer\"\u003e\u003cstrong data-start=\"3632\" data-end=\"3648\"\u003eBook Details\u003c\/strong\u003e\u003cspan aria-hidden=\"true\" class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-start=\"3650\" data-end=\"3767\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\n\u003cli data-section-id=\"xyo56u\" data-start=\"3650\" data-end=\"3666\"\u003e\n\u003cstrong data-start=\"3652\" data-end=\"3663\"\u003eFormat:\u003c\/strong\u003e B5\u003c\/li\u003e\n\u003cli data-section-id=\"dcvucj\" data-start=\"3667\" data-end=\"3683\"\u003e\n\u003cstrong data-start=\"3669\" data-end=\"3679\"\u003ePages:\u003c\/strong\u003e 256\u003c\/li\u003e\n\u003cli data-section-id=\"1qvtemf\" data-start=\"3684\" data-end=\"3703\"\u003e\n\u003cstrong data-start=\"3686\" data-end=\"3697\"\u003eHeight:\u003c\/strong\u003e 26 cm\u003c\/li\u003e\n\u003cli data-section-id=\"1ytmvpl\" data-start=\"3704\" data-end=\"3732\"\u003e\n\u003cstrong data-start=\"3706\" data-end=\"3717\"\u003eAuthor:\u003c\/strong\u003e Aurélien Cohen\u003c\/li\u003e\n\u003cli data-section-id=\"ixff98\" data-start=\"3733\" data-end=\"3767\" data-is-last-node=\"\"\u003e\n\u003cstrong data-start=\"3735\" data-end=\"3750\"\u003eTranslator:\u003c\/strong\u003e Rika Sambommatsu\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Pie International","offers":[{"title":"Default Title","offer_id":53503397331309,"sku":"9784756260437","price":82.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0657\/3427\/9368\/files\/NO-20260702152853921.jpg?v=1782975522","url":"https:\/\/miaumall.com\/products\/preorder-a-new-approach-to-french-pastry-through-texture","provider":"MiauMall","version":"1.0","type":"link"}