Find out all about yule logs, how to make them, and how to vary their flavors and textures like a pro!

In this book, find out all about the art of making yule logs, pulling them off with aplomb and even varying their flavors and textures like a pro!
- 20 recipes from chefs: Sébastien Gaudard's rolled log with chestnuts, Philippe Conticini's chocolate coffee log, Yann Couvreur's pecan and vanilla log, Pierre Hermé's rose and chestnut log, Jérémy Del Val's milk chocolate rocher-style log (Dalloyau), Nicolas Bacheyre's mango-passionfruit-coriander log, Masatoshi Takayanagi's chocolate log with red shiso jelly...
- Detailed instructions with close-up photos of every step along the way
- Everything you need to know about the right equipment and ingredients.