Layers Baking with Gregoire Michaud

There are numerous books on baking in book stores. However, there is no monograph mainly about pastry.The author, Gregoire Michaud, is a baker from southern Switzerland. He holds the principle that food shall have meanings and changes. These changes may come from materials, folding and application of some new techniques. Of course, cognition and characteristics of dough are indispensable to get twofold results with half the effort.The book involves pastry dough techniques and related data and knowledge. The creativity of the products is also the essence of the book and incentives that attract readers to learn. Some products are combination of classics and changes. Some products are creativity full of the author's skills and ideas. The warm tips of the book are intimate communication with readers.