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| Pastry Classics and creations. |
Traditional Lenotre cakes rub shoulders with more contemporary creations. 90 exclusive recipes explained step-by-step to enable you to enter the wonderful world of dessert delights. The essential guide for Lenôtre fans, foodies and professionals alike.
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| Savory buffets |
As the specialist in buffet catering, l’Ecole Lenôtre shares its expertise. Practical advice about sourcing supplies, technology, hygeine, basic recipes (stocks, roux, forcemeats, patés etc) and décor. You will love the numerous recipes and extensive illustration.
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| Dessert buffets |
Basic recipes (beaten sponges, sponge cakes, meringues, creams, doughs, ganaches, coulis etc) extensively illustrated with step-by-step photos of how to make petit-fours of all kinds, meringue or biscuit based, soft-filled or prestige and hot and cold desserts, plus impressive displays for special occasions and even buffets for children.
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| Fine décor work |
This book explains how to use a set of tiny tools originally designed for decorating with sugar. Included are many suggestions to use these tools in new ways to decorate cakes, breads, savory dishes, canapés, chocolate and ice cream.
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| Cooking and baking with fruit |
68 original recipes for fruit. With many innovative combinations of taste and texture, these delicious fruit recipes are mostly from the world of pastry and candy making, with the occasional foray into savory cooking. One or two cocktail recipes complete this broad look into fruit cooking. As always, there are glorious colour pictures and step-by-step photos guide the reader.
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| Iced recipes |
With its savoir-faire and creative ability, the famous Ecole Lenôtre reveals the secrets about ice-cream technology, basic recipes, ice cream mixes, sorbets, frozen desserts, ice cream desserts whether plated or in a coupe. The recipes are extensively illustrated, and some are shown accompanied by step-by-step photos.
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| Chocolate and candymaking (volumes 1 and 2) |
Dessert and chocolate recipes, with daring contrasts of flavour, mouthfeel and texture subtly marrying tradition with innovation. From classic and original to out-of-the ordinary ganaches, chocolate cakes, plated desserts, molded candy, chocolates, chocolate bars, nougats, pralines, candied fruit, marshmallow and much more. (2 volumes)
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| Bread and pastries |
The breads and pastries in this book bring together modernity and originality against a background of tradition. The recipes, which are extensively illustrated, have symbols to show when to eat your work - Breakfast, tea or main-meal!
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| Cocktail Pieces and amuse-bouches. |
Under the modern title of “Cocktail Pieces and amuse-bouches” l’Ecole Lenôtre presents delicious recipes for individual items served in simple, small containers from modern to refined. Exotic recipes from around the globe, informal buffets of anchovy and olive pastes, puff pastries, canapés based on bread and toast, soups and consommés, basic recipes and accompanying sauces.
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| Pastries for tea time. |
This volume contains clear, straightforward and novel recipes - Tea-time cakes such as Pêché gourmand and Boléro, weekend cakes to share out (try the pistachio and morello cherry marble cake, or the coffee pound cake) and delicious bites like a moist Calisson or wild strawberry Subtil right through to delicious specialties from the world over - The United states for muffins, cookies and brownies, Belgium for speculoos, Gemany for Pretzels and Italy for Pannetone and Genoa Cake.
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| The sweets of your childhood |
A perfect gift, this beautiful book is full of affectionate nostalgia - “The sweets of your childhood” is a collection of simple recipes brought to you by Philippe Gobet, MOF (Best French Craftsman) and director of l’Ecole Lenôtre. With its stunning photographs, this book of grandmother’s secrets perfectly captures the beauty and innocence of the sweet pleasures of childhood.
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| Wines for desserts |
In this superb book, Olivier Poussier voted World’s Best Sommelier in 2000 and Lenôtre’s head sommelier, offers a select bouquet of 120 wines which will pay homage to 60 fabulous desserts.
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| Lenotre’s Young Toques cook sweets |
The thirty two novel recipes were specially created by Vincent Mary, teaching chef at l’Ecole Lenôtre, and cooked by a group of 8-12 year-olds. This great book is both amusing and mouthwatering and each recipe is accompanied by an illustrated story. |
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| Lenotre’s Young Toques cook savory |
To complete your collection, thirty two savory recipes from Vincent Mary - “Crunchy goat’s cheese and tomato bonbon”, “Croque Monsieur Gaston” or even the Côte d’Azur burger” are just a few of the thirty two treats for a year of gourmet fun.
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| Lenotre’s Young Toques cook chocolate |
The third volume in the continuing adventures of the Young Toques, this time entirely given over to chocolate. “Melt in the mouth chocolate tartlets”, “carnival mask cake” or even “Charlie’s Brownies” tasty treats for all year round.
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| Les petites Toques Lenôtre au fournil |
Voici un nouveau receuil de recettes autour du pain et de la viennoiserie. Présentées par saison elles mettent l'eau à la bouche, tels ces délicieux pains au chocolat, ces fougasses pleines de soleil, ou encore les croustillants chaussons aux pommes et le savoureux saucisson brioché.
Available in French only
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