French Pastries and Desserts by Lenre: 200 Classic Recipes Revised and Updated - Hardcover

by Team of Chefs at Lenre Paris (Author), Sylvie Gille-Naves (Contribution by), Alain Lenre (Foreword by)

More than 200 recipes from Gaston Lenre's classic cookbook, fully updated for the modern chef along with spectacular new photography.

Gaston Lenre, the legendary master French p穰is­sier, was revered for having made desserts lighter and more delicious; his techniques continue to influence pastry chefs in France and around the world.

This new edition of the now cult cookbook--first published in English in 1977 as Lenre's Desserts and Pastries--has been updated in collaboration with the chefs at Lenre Paris and two of the founder's children. Two hundred essential recipes include crois­sants, 馗lairs, cr麪es, mille-feuilles, baba au rhum, molten chocolate cake, lemon meringue pie, and mango tartlet. The chefs at Lenre Paris--who run a world-class cooking school--have adapted the recipes for amateur bakers and experienced professionals alike who seek inspiration from the rich tradition of Lenre's French p穰isserie.

Author Biography

The great French culinary master Gaston Lenre (1920-2009) opened his first pastry shop with his wife, Colette, in Normandy in 1945, and another in Paris a decade later, before founding ﾉcole Lenre with his son, Alain, in 1971, which has trained the world's leading pastry chefs. Lenre Paris is a culinary empire--from restaurants and catering, to an international network of bakeries and culinary education centers, it embodies French savoir vivre and savoir faire. First published in French, this classic reference has been translated into English, German, Japanese, and Danish. Two of Lenre's children participated in this updated edition: Sylvie Gille-Naves, who developed several cookbooks with her father, along with Alain Lenre and his wife, Marie, who together founded the Culinary Institute Lenre in Houston, Texas, ranked as the best college for culinary arts in America by Niche.