Empreintes : Jessica Prealpato

Jessica Préalpato served as head pastry chef at the three-Michelin-starred Alain Ducasse au Plaza Athénée in Paris and was named World's Best Pastry Chef in 2019.

As its title, Empreintes ("Imprints" or "Traces"), suggests, this book explores the marks that nature, producers, and the land leave on the ingredients that shape contemporary pastry.

The book presents around 60 dessert recipes, including elderflower whipped cream, citrus tart with pesto, choux with black rice, blueberry and meadowsweet tart, and melon with lemon thyme cheesecake, each highlighting the distinctive character of fruits, herbs, grains, and spices.

Although the creations appear beautifully simple, they reveal Jessica Préalpato's meticulous attention to ingredient selection and flavor composition.

Even the apricot tart featured on the cover reflects this philosophy: the sablé pastry incorporates lavender honey, rice flour, and chestnut flour, while the almond cream and apricot marmalade are enhanced with powdered sweet clover, creating layers of delicate aroma and flavor.

The book also introduces the people behind the ingredients, including farmers, cacao roasters and chocolatiers, wild plant foragers, and brewers, allowing readers to discover the landscapes, craftsmanship, and traditions that give each ingredient its identity.

More than a collection of recipes, this volume offers an opportunity to experience Jessica Préalpato's unique sensibility, celebrating the individuality of ingredients and the dialogue between nature and dessert.