Anna Polyviou, executive pastry chef at Shangri-La Hotel, Sydney joins 37 of the finest pastry chefs in the world in the publication of a new cookbook titled The New Patissiers this month.
The mouth-watering book represents the latest innovation and excellence in the pastry industry worldwide with 89 intricate recipes for world-class cakes, biscuits, petit fours, desserts and pastries. Award-winning Pastry Chef Anna Polyviou is one of only four Australian pastry chefs featured in the book, which will be distributed worldwide by publishing house Thames & Hudson.
The New Pâtissiers by Olivier Dupon, a 21st-century tastemaker, is the third book in the series, which also features The New Artisans (2011) and The New Jewelers (2012).
Melbourne-born Pastry Chef Anna Polyviou leads the Art on a Plate chapter of the cookbook with her modern twists on classic desserts, such as carrot cake, sponge cake and a breakfast-in-a-glass for dessert with yoghurt sorbet and homemade granola.
“I’m very excited about the launch of this book and extremely proud to be one of only four Australian pastry chefs showcased. This is a great opportunity for professional pastry chefs and keen amateurs to learn about Australian techniques and experiment with some of the best ingredients,” said Chef Anna, who leads a team of 10 pastry chefs at Shangri-La Hotel, Sydney.
In celebration of the Australian launch of The New Pâtissiers, Shangri-La Hotel, Sydney announces the third series of Dessert Degustation events taking place on the 13 and 14 November 2013. Chef Anna will host the five-course dessert night in the pastry kitchen and send guests home with their very own signed copy of The New Pâtissiers.
For enquiries and reservations about the Dessert Degustation event, please contact Shangri-La Hotel, Sydney on (61 2) 9250 6247 or e-mail email@example.com.
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