OP: Lenotre's Desserts and Pastries and Lenotre's Ice Creams and Candies (2 vol)

Considered one of the leading pastry chefs in post-World War II France, Gaston Lenôtre (1920–2009) modernized the world of desserts, turning French pastries into the elegant, lighter fare we recognize today. Besides owning 60 boutique pastry shops across a dozen countries, Lenôtre operated a catering business, Michelin-starred restaurants, and a cooking school with up to 3,000 students per year. The likes of David Bouley, Alain Ducasse, Alice Medrich, and Pierre Hermé all worked or studied under him at one point or another. One of the first to use gelatin to stabilize and lighten his mousses and creams, Lenôtre understood that success in increasing production volume required inventive manipulation of the ingredients.  His first two books, Desserts and Pastries and Ice Creams and Candies, were published first in French, in 1975 and 1978. The books were adapted for American kitchens and translated into English in 1977 and 1979 without compromising his rigorous technique. We are offering