- Publish Date: October 13, 2015
- Format: Hardcover
- Category: Cooking - Courses & Dishes - Desserts
- Publisher: Flammarion
- Trim Size: 7-1/2 x 9-1/2
- Pages: 288
- US Price: $34.95
- CDN Price: $34.95
- ISBN: 978-2-08-020215-4
"There are fussy canelés and easy brownies; spiced nuts and sticky sweets — in fact there's something, most likely, for even the most unadventurous palate."
"The easy-to-follow instructions and beautiful photography help demystify even the most advanced of the pastries and sweets."
-TARA'S MULTICULTURAL TABLE
“What I like most about … [Baklava to Tarte Tatin] is that it doesn’t just say ‘do this’, ‘do that’ – it explains why you should do things in a certain way. … Thank you for the inspiration.”
- 2 Forks Radio
“Bernard Laurance, one of France’s most popular food bloggers, … deconstructs dishes endlessly until he finds their essence, then he reconstructs them for his millions of followers. … On the back of the success of the blog he has done a cookbook in English.”
"[Bernard Laurance] is a pure cuisine geek. Just for the sake of it, he will try each recipe with a bit more sugar, icing instead of raw, a bit less egg, mixing this and that before a key ingredient, etc. What I like is that love for taste and that true quest for THE recipe which will never fail. He explains his errors, his attempts and this makes the experience richer and prevents you for falling in the same traps. If you have a sweet tooth, jump on [Baklave to Tarte Tatin]."
-THE FLO SHOW