Melanie Dupuis is a French pastry chef who has worked in the country's best hotels and restaurants. Today she teaches the art of French patisserie at Paris's L'Atelier des Sens. Anne Cazor has a PhD in molecular cuisine, and has dedicated her life to understanding how and why recipes work (or don't). She also teaches at L'Atelier des Sens.
"This is the book to open when you want perfection when you have a
little time on your hands to wow friends." SBS Food
"Full-colour cross-section illustrations and the beautiful hero images will inspire readers and demystify some of France's best-known desserts." The Weekly Review, Eastern