This book is sublime!
Three comments preceding mine you are reading right now ... and those three two comments come from people who certainly have not understood the purpose of this major work of the prestigious Ecole Lenôtre.
Yes, the pastries presented in this book are all great classics abundantly found elsewhere. But definitely not this book is not a "void" nor a "scam." Quite the contrary! This book is put on top of the structures on training at home to ART (ART ... A - R - T) of pastry, not the banal pastry every day.
When you know that the Ecole Lenôtre was created in 1970 and that this book (to take just one example in the collection) was written in 1995, we understand that it is the result of 25 years of training experience cooking and baking in the three schools Lenôtre!
The pastries that are exposed in this book are available here in the recipes of the highest quality, the accuracy of quantities of ingredients, by the accuracy of explanations of the ingredients on the market choices on techniques to understand background to why we succeed or why you miss this or that stage, on the actions that need to be patiently and exercise length, etc. The book is full of technical tips that are essential must-base pastry chef (even "amateur chef"), then obviously if we are content to only read recipes without having read and re-read, in-depth for hours, analyzed, including why and how each gesture and each technical indicator and then worked and reworked (it rarely succeeds THE masterpiece the first time) the recipe for its critically important details are perfectly controlled, then completely misses the purpose of this book!
Because this book is not simply to be yet another pound more for "make chocolate eclairs, Bavarian or charlotte ..." but it is there to teach you what you learn in the Ecole Lenôtre in order to then be exerted on such revenue and transform the classic "chocolate eclair bavarian or charlotte" into a real masterpiece for your guests!
What a tremendous leap forward is made when one day discovers the sublime result after working a recipe for this book in the belief having success with other books for years before!
What we discover infinite pleasure while to realize after two or three years of practice of these books ... we took a major step in the quality of its cuisine! Having worked and reworked the banal sole meunière relearning with book Lenôtre we realize that what we previously called a sole meuniere was a vulgar floured fish presented on a plate with some vegetables around! Nothing to see!
You know how much it cost to register a Lenôtre school for a professional future? A fortune! And this is not justified only by the prestigious name of this school, but above all by the internationally recognized quality of its teachers and its course ...! So given that this collection is none other than the collection classes (yes!) Of the Ecole Lenôtre, one is bewildered with the foolishness of those who call these works of pure scams and nullissimes!
But these books are also used in the courses gives Lenôtre ... Any takers? Yes Lenôtre also lectures for the fans! I'll talk about below. It even has classes for children with books that accompany these courses for kids! (The entire collection "Les Petites Toques Lenôtre" which is also found on Amazon)
With books of this collection, especially with this one, which is offered to you is the art of transforming an ordinary chocolate eclairs recipe into a real masterpiece! And for a cheap price if one makes the price / quality ratio! The vast majority of pastry and cookbooks, though often less expensive (although ...), have a quality / price ratio that does not hold a candle to this collection! By buying this book for less than 40 euros I totally rediscovered there fifteen years (already) the art of pastry I thought yet familiar for almost forty years by other good books! Here, in this book, from great popular classics ... you learn to make art, from the sublime to the eyes and the taste buds! This book "sweet Buffets" with her for "salted Buffets" (see also the extraordinary "Decors purposes") from the same collection offers such a range of choice of quality to literally transform a wedding banquet, a communion meal A reception with family or friends (to celebrate an event, for example) into a real fireworks for the taste buds! And these books are aimed at both the amateur and amateur (already knowing a minimum cooking, not just an occasional cook) that the student being. Because these books out of Lenôtre courses are read and learn from the first year courses (with regard to professional courses) in this school, not restricted to pupils in the last years! Go see the Lenôtre website and get off at the "Learning (Schools)", then in the right column click on "Lenôtre enthusiasts schools" and then "Overview". You will see, classes for amateurs and amateurs are very numerous, but each course only deals with a subject from the bottom of things in a time of three hours, each three hours costs a UN topic price three times higher than the price of this book that deals with all issues (regarding pastry)! When you know that this book (and the books in the same series) are used as supports for the courses of the prestigious Ecole Lenôtre, one understands immediately that they are light years to be nullissimes and the scam!
