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Pavlova : favorite recipes from La Meringaie, Paris

Stoclet Bardon, Marie2019
The luscious, fruit-and-cream-filled glory of the pavlova. The pavlova: a crisp, melt-in-the-mouth meringue spread with cream that is delicately flavoured and whipped to magical lightness then topped with luscious fresh fruit. The pastry chefs at Paris shop La Meringaie have reimagined this dessert, which was originally created in the 1920s in homage to the renowned Russian ballerina Anna Pavlova during her tour of Australia and New Zealand. Each tempting pavlova in this book--all named after 18th-century women, evoking the era of Marie Antoinette, who was known to love meringue--is a delectable contemporary take on this dessert. Plus, five top French pastry chefs have devised delicious meringue-based recipes for your enjoyment, each one a joy to make and share.
Main title:
Pavlova : favorite recipes from La Meringaie, Paris / Marie Stoclet Bardon ; with the collaboration of Charlotte Sindou-Faurie ; photography, Rina Nurra ; food styling, Sarah Vasseghi.
Stoclet Bardon, Marie, authorSindou-Faurie, Charlotte, contributorNurra, Rina, photographerVasseghi, Sarah, contributor
New York, NY : Abrams, 2019.
128 pages : colour illustrations ; 26 cm.
Includes index.Translated from the French.
A match made in heaven -- The equipment -- Techniques : step-by-step -- La Meringaie's pavlovas -- Our Meringuettes -- Meringue, revisited by top guest pastry chefs -- List of recipes.
9781419743702 (hbk)9781419743702
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