Pastry chef Brandon Dehan, who has worked with chef Glenn Viel at the Oustau de Baumanière in Baux-de-Provence since 2016, has published his first book, Praliné(s), through Hachette Cuisine. The 224-page volume includes around sixty recipes centered on the praline, a sweet made from nuts and sugar, often used in confections. The book ranges from traditional afternoon tea treats to more elaborate gastronomic creations, with a few forays into savory dishes. It begins with an introduction to the basics of praline preparation and preservation, followed by five chapters that move from fundamental techniques to more complex recipes. Dehan's deep dive into the praline began in 2022 with the opening of a chocolate shop, where he introduced Cigales—chocolates filled with pralines inspired by the local Provencal terroir. These pralines include local aromatic herbs, reflecting the region’s unique ingredients. Alongside this project, Dehan and Viel also launched Minot, an ice cream brand that expands their culinary offerings. The book's final section explores savory applications of praline, such as "pralipéros" made with dried tomatoes, olives, or grilled bacon. This approach broadens the traditional view of praline, emphasizing the plural form in the book's title, which highlights both the variety of ingredients and the versatility of the technique. The book is written by Ezechiel Zerah and features photography by Virginie Ovessian. It is available for 24.95 €.