The latest professional book from Joël Bellouet and Jean-Michel Perruchon is now available from C.H.I.P.S., and the subject of petits fours has been a real gap in the professional literature so this book is really welcome!

Full of color photos, ingredients and instructions, and presentation ideas and techniques, all in English and in French, this book is for pastry chefs, caterers, bakers, chocolatiers, and anyone involved in the presentation of sweet and savory pastries, appetizers, desserts and petits fours.

This excellent book also gives great ideas for the buffet.

Almost 200 recipes are included for sweet and savory petits fours.

Contents

Dry Petits Fours Les Fours Secs

Spongy Petits Fours Les Fours Moelleux

Fresh Petits Fours Les Fours Frais

Prestige Petits Fours Les Fours de Prestige

Macaroons Les Macarons

Sweet Recipes Annexe L'Annexe des Recettes Sucrées

Puff Pastries Les Feuilletés Secs

Canapés Les Canapés

Cooked Appetizers Les Cocktails Cuisinés

Puff Pastry Appetizers Les Cocktails Feuilletés

Garnished Vegetables Les Légumes Garnis

Savory Recipes Annexe L'Annexe des Recettes Salés

Table of Recipes Table des Recettes

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