We’re delighted to see an English-language edition of this comprehensive guide to classic and modern French pastry. Felder, formerly of Fauchon, Guy Savoy, and the Hôtel de Crillon, now runs a pastry school in Strasbourg, and his attention to precise instruction is visible here in 3,200 step-by-step photographs detailing the creation of everything from a simple pâte brisée to croissants, petits fours, and verrines. A useful resource in any professional pastry kitchen and a boon to those who are teaching themselves. 800 pages.

Hardcover. Color photographs throughout.