tan319

coolcoolcool - I'll definitely be waiting as well if this is true. Just in time for my birthday! Thanks so much for the tip. Where did you learn about the English version coming out? ← I'd love to know that too! Great news.

If you're not in the business it probably would be an excruciating read... And for many in the business it was too. I rather liked it, found everything after the first two chapters readable.

I like this concept a lot!

Just remembered something though, might help with stability. Use a root beer extract like Zatarains or Hires.Heathfood stores sell things like that, or beer making stores. Otherwise google it.extract #1 rootbeerworld.com

Sure glad I stayed out of THIS part of pastry work! My sympathys

theres an awful lot of other stuff in there that isn't just sweetener, wouldn't just assume that ( me, that is)

Found a sizable mistake in the ingredients list for Alex Stupaks signature chocolate dessert as heavy cream isn't listed in the ing. but in the directions it talks about adding heavy cream to the mix, bringing it to a boil, etc If anyone from PA& D reads this perhaps we can get a good measure. I for one would love to give this a go.

This first one is a killer! The second I like too! Who came up wih 'The Flocon...'? The "Crèmes brûlées à la pistache et nougatine aux éclats de cacao" sounds HOT! Would love to know more about this Dômes de chocolat au café froid [ some good ones here!

I've used them too and occasionally had them spazz out like that. The ac adapter sounds like a good idea. Sure used to PO me when that would happen to me

Sweet! Very much look forward to hearing what you think about both of them.

I think the line disappeared a long time ago. Bobby Flay & Jean George Vongrighten had their own sauces and spice blends bottled up almost 10 years ago. That almost seems "innocent" compared to nowadays. But I do think that any chef has to take advantage "of the brand" when the time is right, IF that's what they want to do. It's hard to envision a David Kinch opening a Vegas branch of Manresa but people probably never saw Thomas Keller going to Vegas 5 years ago either.

I'm afraid there's a misunderstanding re: "Heavier Hit" That means expensive or costly here in the US ( it's kind of an esoteric saying, maybe more East Coast?). At 30 euros for Larousse and 120 or 130 for PH10 I think Larousse du Chocolat would be a bit easier on the 'old wallet I'm sure it's lighter too! bague25, what have you made from 'Larousse'?

Ditto!!! Very nice, congrats to all!

They're NOT ?!? Could have fooled me! ← I don't know about Patrick, but I don't have any contact with the food industry besides being a costumer... I am architect, but I'm deeply thinking about a career change (but that would make another thread...) Anyway it's not easy when you've spent so many years in college and then five more years working (on something I really like, I'm not disapointed with architecture, but I really love cooking and pastry) and suddenly start a new life, going to school again (but now without parental support)... ← If you were in cooking, you probably wouldn't be able to buy these boss books, for one thing, although in Europe it's probably better. You guys are doing great stuff, keep it up!

les deux... Try Centrifugeuse ← Ahhh, a juicer!!! The recipe doesn't call for any citric acid or lemon juice to keep the color, just to rest the juice and "decant" it, leaving any sediment behind, you want a very clear ( as in the pic) juice. Nice one, thanks for clearing that up!

You're tempting me!!! I got that LTD edition SPOON Ducasse book on one of these dares, had to HIDE IT from my wife for about a month! Yes, I'm pathetic but... The Larousse book wouldn't be as heavy a hit as PH10 though. filipe, it's in French only, correct? Nice list of chefs on it, for sure! RE: Library: Doubt if this baby will be in any US libraries, unfortunately! Larousse Du Chocolat

So I need to go to a lab store ( or hobby lobby ) to get one?

Here's where I get in trouble with my understanding or comprehension of French. In 'Sensations Nutella', there's a recipe, there's a chocolae souffle cake served with a green apple juice side shot. For the apple juice it says to "passez les pommes a la centrifugeuse"... Are we talking about a juicer or a centrifuge? Very interesting stuff, especially for a book that is made for the general public. More later!

Understood I get by on kitchen French and sherlock! Also, I read French, at least cooking French, better then I speak it. A few things are tough though, which is why with a book of this magnitude ( both in expense and scope) I might be tempted to wait for the (hopeful) English & French version.

If you get a chance, can you tell us some of the other chefs featured? Re: Cooking skills: You would never know that people like you & Patrick, for instance, aren't pastry chefs OR Pro photogs! Good stuff.

This is schweet news, Neil! I just heard from a friend that it's a pretty stunning book, both in looks and text.

filipe, how do you like the Larousse du Chocolat book? There are recipes by other chefs in there too, yes? BTW, your blogspot is prety damned incredible!!! Great pix!

Heres a link to a Spanish site where you can see some of the pictures from the book, beautiful stuff, of course. One thing to remember is that this book is only available in French, unlike the first PH pro book ( which is in English AND French).

This has been said before, in other threads about PA&D, by reliable people seemingly. But, as much of a "theorist" as I can be at times, I would like to keep this on an "up", positive type vibe, if possible.

That was kind of the point I was making. Generally, restaurant investors are just that: investors. They expect a return. They aren't funding somebody's vision. They're seeking a profit. I can imagine a different model. I can imagine a chef with a significant cult following -- like, say, Paul Liebrandt -- attracting a bunch of rich followers to bankroll him irrespective of investment return. But I don't know that it's happened yet. ← I like this idea a lot! I need some bankrollers like this!!! Unless you're Emeril or maybe Mario, it's hard to make money in restaurants, high end ones, I mean. Sorry, that's kind of a general statement, it's not quite that cut & dried but a restaurant like wd-50 or GILT at the very least are going to take some time to make money for people. I would think wd-50 would before GILT because of ingredients, etc.