The didactic and small manuals of pastry, bread and pastries by Marabout / Review
Éditions Marabout has an unmissable collection in French of small pastry, bread, and pastry manuals, some of which are already available in our online bookstore, Books For Chefs.
But what is special about other books with a similar theme and format? To begin with, each of them consists of 40 recipes, no more, no less. However, the best thing is that they are very didactic. The pages are full of techniques and instructions, and each recipe includes an infographic to understand the concept and step-by-step photos. As if that were not enough, they also include an illustrated glossary to expand knowledge in the use of products and technical gestures.
Bread, brioche, and pastries with Rodolphe Landemaine
For the more bakery-themed collection of books, Marabout has relied on Rodolphe Landemaine, who has worked throughout his career in renowned pastry shops such as Ladurée alongside Pierre Hermé or Paul Bocuse in Lyon. In 2007, he opened the first Maison Landemaine bakery in Paris and currently has 19 boutiques in the French capital, Lille, and Tokyo, and three vegetable bakeries under the Land & Monkeys brand in Paris.
At Le Petit Manuel du Pain, the chef teaches how to make different doughs, baguettes, and breads of all kinds, from cocoa to cereal, cheese, beer, or loaf. In Le Petit Manuel de la Brioche, he shows the keys to becoming an expert in brioches (parisienne, kouglof, cinnamon roll, babka stollen, kringle, among others). And in Le Petit Manuel de la Viennoiserie, he gives step-by-step instructions for working on both the bases (fermentation, reverse puff pastry, kneading…) and the pieces (croissant, pain au chocolat, Swiss bread, Kouign-amann).
Tarts, macarons, flans, chou, and bûches with Mélanie Dupuis
After training at important Parisian restaurants such as Hélène Darroze’s and Benoît Castel’s pastry-bakery, Mélanie Dupuis decided to focus on education and writing.
With Marabout she has written various books, including numerous small manuals. In Books For Chefs you can find five: Tarts (strawberry-verbena, pistachio-apricot, chocolate-mocha, lemon-mojito or hazelnut-praline), Macarons (vanilla, chocolate, peach-rosemary, or tiramisu-tonka), Flans (tatin , cheesecake with strawberries, or praline and peanut), Chous (caramel éclair, saint-honoré, black-cherry sesame profiteroles, or Chouquette), and Bûches (praline, raspberry-yuzu-matcha, chestnut-blackcurrant, or lemon meringue).
