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3.0
4 reviews
john weatherly
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January 25, 2016
Chef Gregoire Michaud former pastry chef of Four Seasons Hong Kong Hotel has put together a wonderful collection of recipes that you would see in a 3 star Michelin dining room. He shows you step by step how to make your own cheeses as well as explanation in great detail about the uses for the cheeses. He has his own modern takes on many classics as well as pleanty of his own creations. This is a well rounded swiss born chef who knows his stuff and makes it easy for you to understand how to use his recipes. This book is a must have for any serious pastry chef just starting out or well seasoned chef looking to expand his repertiore. I have all four of his books on google books and love that i can open them up on any computer i am at. Nice job chef!
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