Baklava toTarte Tatin

A World Tour in 110 Dessert Recipes


Airline steward Bernard Laurance’s passion for food has sent him around the world in pursuit of authentic dessert recipes from the world’s great culinary traditions.


ISBN: 9782080202154 Category:

Bernard Laurance


Sample a Portuguese pastéis de nata, indulge in a creamy slice of New York cheesecake, taste a Japanese mochi, or try an Italian hazelnut-almondchocolate baci di dama. French food blogging sensation Bernard Laurance takes the reader on an international culinary tour via 110 expertly tested recipes for authentic world desserts. A selfdescribed recipe decoder, Bernard is passionate about unlocking and sharing the secrets behind the world’s favorite regional desserts. The dishes are organized by geographic region, and Bernard introduces each dessert, offering context about its origins or a personal anecdote relaying his quest for the quintessential recipe. His easy-to-follow, step-by-step instructions- that he has tested and refined until he achieved an authentic result-are accompanied by lavish photographs; together they provide the skill and confidence necessary for you to perfect exceptional international desserts in your own home.

Additional information

Weight 1180 g
Dimensions 19.6 x 24.7 cm
Publisher name Flammarion S.A.
Publication date 1 September 2015
Number of pages 288
Format Hardback
Dimensions 19.6 x 24.7 cm
Weight 1180 g
Bernard Laurance is a self-taught cook who has been experimenting with recipes since the age of seven. He has traveled extensively, seeking out authentic recipes in all corners of the world. In early 2010, he began documenting his recipes on his popular French blog, which includes more than 600 recipes and won the 2010 culinary Golden Blog Award. He has an ever expanding fan base, with more than 2 million hits per month and 45,000 Facebook likes. The blog exists now in English: Bernard, who is trilingual (English-French-Portuguese), hosts a cooking program on Cuisine+. Amelie Roche is a culinary photographer whose work has been published by Hachette, Larousse, and the magazine Cuisine et Vins de France.