Ma Pâtisserie Authentique: 60 Recettes au Plus Près du Goût (Hugues Pouget) catering Zucchini turns into pesto spaghetti

Zucchini turns into pesto spaghetti

Even the madness of King George III

nutritious

Of course pastry requires a real focus on detail and technique

Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization

Ma Pâtisserie Authentique: 60 Recettes au Plus Près du Goût (Hugues Pouget) catering Zucchini turns into pesto spaghettiFrench Import. In French. 60 seasonal recipes from pastry pioneer Hugues Pouget, pastry chef at Paris' Hugo & Victor and the French 2003 Dessert Champion. Large format with full page color photography, filled with French classics (tarte aux pommes, galette, brioche, pavlova, Charlotte, rocher caramel) from Pouget's seasonal point of view. Preface by Catherine Deneuve, oh la la!