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The first Payard Patisserie & Bistro opened in New York City in 1997, and there are now offshoots in Tokyo and Rio de Janeiro, among other locations. In his third cookbook, Payard presents 100 recipes for chocolate desserts-some of them simple favorites from his childhood in France (both his father and grandfather were patissiers), others, more elaborate creations from his years as a pastry chef there and in the United States. Many of them are shown in full-page color photographs, and there is a useful introduction to chocolate, as well as chapters on techniques and equipment. For most baking collections.