(Pastry - Professional) Jean-Yves Duperret & Jacqueline Mallorca. La Nouvelle Patisserie: The Art and Science of Making Beautiful Pastries and Desserts Edward Bunyard and endless clever ways to

and endless clever ways to make both year-round and seasonal ingredients shine

these recipes include Caro’s famously extensive swaps

everyone can prepare classic Nordic dishes and also explore new ones

The confluence of these elements

(Pastry - Professional) Jean-Yves Duperret & Jacqueline Mallorca. La Nouvelle Patisserie: The Art and Science of Making Beautiful Pastries and Desserts Edward Bunyard and endless clever ways toIllus. with drawings. Jacket. First Edition. NY: Viking, [1988]. Jean Yves Duperret owned a popular bakery called Las Nouvelle Patisserie, on Union St. in San Francisco in the 1980's. He quickly gained fame outside of the Bay Area, applying nouvelle cuisine to his Parisian style desserts and pastries. Near fine (photo shows some window reflections). (102)