While pâtisserie has long been a popular subject, this book goes a step further to showcase the talented and inventive pastry chefs working today. The chefs’ individual styles are explored through informative biographies and portraits of them in action, and these are accompanied by some ninety of their own recipes, many exclusive to the book.The featured chefs include Rosio Sanchez, pastry chef at Noma, recently voted World’s Best Restaurant for the third year running; Bonnie Gokson, crowned “Queen of Confectionery” in Asia by wedding-event guru Colin Cowie; Nathaniel Reid, one of Dessert Professional’s Top 10 Pastry Chefs in America; and World Chocolate Master, Carmelo Sciampagna. There are instructions for a mouth-watering variety of cakes, tarts, biscuits, petits fours, pastries, confectionery, chocolates, ice creams, and sorbets; and a final section, “Wonderland Confections,” focuses on the world of celebratory cakes. Complete with hundreds of tempting images of patisserie, ranging from John Ralley’s reinvented banana split to Christophe Roussel’s lavender and orange macaroons with apricot compote, The New Pâtissiers offers a wealth of delicious and inspiring material for amateurs and professionals alike.