Homemade Patisserie

Subtitled, 'pastry made easy' this book certainly sets out to deliver that promise. Most home cooks would assume that anything as delicate and exquisite as croquembouche or croissants could ever be added to their repertoire, and yet - courtesy of two talented and generous pastrychefs - it's all now between the covers of a very attractive (and large) newly published book.

French-born Vincent Gadan is a highly experienced pastrychef, formerly employed in Michelin-starred restaurants in France and now Executive Chef at Patisse Cooking School in Sydney. Co-author, Michelle Guberina is the owner of the cooking school.

So are the recipes really achievable by the home cook? Putting the teaching expertise of Patisse to the test, Gadan and Guberina have been at pains to spell out every step clearly. Chapters are divided into the separate doughs (sweet, pie, biscuit, puff and so on) and the recipes using these pastries are clear and concise with mouthwatering photographs, just to get your mouth watering.

Finally, it seems, if you'd like to serve some salted caramel choux or classic brioche doughnuts or maybe, even a croissant basket with berries for a special party then, rather than heading out to the shops, all you need is some time in your own kitchen!

Homemade Patisserie, Vincent Gadan & Michelle Guberina, New Holland Publishers, 2013, hardcover, ISBN 978 174257 3465, rrp $45.

- reviewed by Sally Hammond

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