Issaya La Patisserie Pastry Cookbook

This cookbook offers an opportunity to master 56 recipes, ranging from pastries and ice creams to plated desserts and savory snacks, using your own kitchen. All techniques and ingredients included in these signature recipes are authentic, representing centuries of Thai food culture fused with the finest French pastry techniques. Bangkok-born Ian Kittichai became the first Thai national ever to be named executive chef of a five-star hotel. He has trained as a professional chef in London, Paris, Napa, Tokyo and Catalonia, and has founded acclaimed restaurants in Bangkok, New York and Mumbai. He has appeared weekly in over 70 countries on his televised cooking show Chef Mue Tong (Golden Hand Chef), and is a regular guest on Iron Chef Thailand. He takes a keen interest in the dessert menus at all of his restaurants, and his passion for satisfying the sweet tooth runs as deep as his passion for fine cuisine. Assisting Chef Kittichai is the talented young pastry chef Arisara Chongphanitkul, better known as Chef Paper. Chef Paper’s passion for pastry began at age 17 while she was an exchange student in France. Later she completed the French pastry program at France’s famed Gastronomicom, before joining the kitchen team at Hotel Beau Rivage near Lyons. She has worked at Issaya Siamese Club since the restaurant’s opening in 2011, and now helms Issaya La Pâtisserie. Chef Paper has consistently impressed diners with her unique and innovative French-inspired Thai desserts. Like Chef Kittichai, she has a true passion for sweets. Chef Paper has also trained with the best pastry chefs in the world, including Sadaharu Aoki and Hugues Pouget.

DIMENSIONS : 

WEIGHT : 3.31 pounds

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