Gateaux: 150 Large and Small Cakes, Cookies, and Desserts

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Rizzoli #ad - Rizzoli International Publications. Each beautiful photograph will inspire bakers of all levels while step-by-step pictures clearly illustrate techniques such as making fondant flowers, constructing a charlotte, and braiding a brioche. To build younger bakers’ skills and confidence, Felder includes a section of easy recipes for the whole family—which don’t short on proper technique.

Felder includes french classics such as sablés, german black forest cake, éclairs, regional recipes from Alsace, and Provence, tarte tatin, Saint-Honoré cake, and croquembouche, as well as his own twists on Belgian Speculoos, Brittany, and Australian Pavlova desserts. From jewellike canelés and madeleines in a window case to burnished brioches at the boulangerie to showstopper centerpiece desserts at five-star restaurants, everyone loves a perfect bake.

Gateaux: 150 Large and Small Cakes, Cookies, and Desserts #ad - Precise instructions and step-by-step photographs guide bakers through 150 mouthwatering recipes, Sunday breads, simple cakes, including one-bite delights, celebration cakes, and tarts. Classic french pastry represents the pinnacle of control, elegance, and technique. As a follow-up to his spectacular patisserie, a beautifully illustrated guide to executing perfect cakes, master pastry chef Christophe Felder presents Gâteaux, from delightful small bites to showstopping centerpieces.

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Fruit: The Art of Pastry

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Ducasse Books #ad - With 130 recipes featuring 45 fruits—citrus, berries, and even nuts—every pastry lover will want Fruit, wild and exotic fruits, for inspiration and to admire the edible sculptures made by this award-winning star of French pastry making. The chef explains his techniques and his search for authentic tastes and offers a peek into his boundless imagination—he begins the creation of each dessert by drawing.

Fruit: The Art of Pastry #ad - Cédric grolet is simply the most talented pastry chef of his generation—he was named World’s Best Pastry Chef in 2018. This lush cookbook presents Grolet’s fruit-based haute-couture pastries like works of art. They are absolutely unforgettable, both to look at and, of course, to eat.  . Food & wine called his work “the apotheosis of confectionary creation.

He fashions trompe l’oeil pieces that appear to be the most perfect, sparkling fruit but are, once cut, revealed to be exquisite pastries with surprising fillings.

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Patisserie: Mastering the Fundamentals of French Pastry

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Rizzoli #ad - Used book in Good Condition. Once comfortable with these, saint-honoré, the home baker can go on to tackle the famous and more complex creations—such as Éclairs, Opéra—as well as feel empowered to explore new and original combinations. An entire chapter is devoted to decoration as well as sauces, syrups, and fillings.

There has never been such a comprehensive primer on patisserie. For each of the 210 recipes here, there are photographs that lead the reader through every step of the instructions. But to master the techniques, a written recipe can take you only so far—what is equally important is to see a professional in action, to learn the nuances of rolling out dough for croissaints or caramelizing apples for a tarte tatin.

Patisserie: Mastering the Fundamentals of French Pastry #ad - For every serious home baker, French pastry represents the ultimate achievement. The important base components—such as crème patisserie, pâte à choux, and chocolate ganache—are presented as stand-alone recipes. All the classic french pastries made accessible for the home cook, with 3, 200 photographs.

. Whether used to develop skills or to refine techniques, Patisserie dispels the mystery around classic French pastries, to gain or simply broaden a repertoire, so that everyone can make them at home.

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French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts Langue anglaise

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Flammarion #ad - Whether you are an amateur home chef or an experienced pâtissier, this patisserie bible provides everything you need to master French pastry making. Practical information is presented in tables, diagrams, and sidebars for handy reference. Ferrandi, the french school of culinary arts in Paris—dubbed “the Harvard of gastronomy” by Le Monde newspaper­—is the ultimate pastry-making reference.

From flaky croissants to paper-thin mille-feuille, and from the chestnut cream–filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step—from basic techniques to Michelin-level desserts. Used book in Good Condition. Featuring advice on how to equip your kitchen, fillings, and decorations, and the essential doughs, the book covers everything from quick desserts to holiday specialties and from ice creams and sorbets to chocolates.

French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts Langue anglaise #ad - Written by the school’s experienced teaching team of master pâtissiers and adapted for the home chef, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French dessert tradition, explained step by step in text and images.

Ferrandi, an internationally renowned professional culinary school, offers an intensive course in the art of French pastry making. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time.

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The Pastry Chef's Little Black Book

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The Chef's Connection #ad - The Pastry Chef's Little Black Book #ad - Authored by award winning pastry chefs Michael Zebrowski and Michael Mignano. The pastry chef's little black book is a monumental reference work containing nearly 500 professionally formatted recipes covering all aspects of the pastry arts. By chefs, For Chefs. Foreword by ron ben israel, Photography by Battman Used book in Good Condition.

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Modern French Pastry: Innovative Techniques, Tools and Design

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Page Street Publishing #ad - Instructions for classic frenchpastry recipes such as pâte á choux, tart doughs and meringues arecombined with modern flavors and design. You will find no tart tatins, lemon tarts or opera cakes inthis book. Simplify your life with instructional "parlor tricks" - cook lemon curd, temper chocolate and prepare pastrycream all in the microwave in minutes! Cheryl is not only a pastry chefextraordinaire but a teacher as well, offering the how's and why's toeach recipe.

Dessert oasis. Used book in Good Condition. For the adultice cream social, there's a Beer Float recipe complete with caramelizedmalted barley dipped in chocolate. Think the dessert version of the Manhattan. Instead, in an array of shapes, colors,   Modern French Pastry gives you 41 original recipesnever seen before, flavors and sizes.

Modern French Pastry: Innovative Techniques, Tools and Design #ad - Pix pâtisserie award-winning chef and owner, Cheryl Wakerhauser a. K. A. Pix, is known for combining bold flavors and textures into stunning, edible packages sold at her Portland, Ore. She has been featured in thuries gastronomie, vogue, le journal du Patissier, Food Network Magazine, NYT Magazine, The Wall Street Journal, World of FineWine, USAToday and Bon Appétit.

Modern french Pastry is not a cookbook about the classics.

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Elegant Pie: Transform Your Favorite Pies into Works of Art

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Andrews McMeel Publishing #ad - And serving one with a beautifully designed crust that makes guests swoon is even better. The 25 designs, arranged by three levels of difficulty, range from graphic art styles to seasonal-inspired florals. Beautifully decorated pies are a hit on social media, and until now there has not been a book on how to create these stunning works of edible art.

. Enjoy 25 edible works of art with this step-by-step guide to creating the perfect pie. Everyone knows that serving a pie for dessert makes guests happy. Pies are easy to make as stunningly attractive as the most decorative cakes using some basic techniques and the appropriate care when working with pie dough.

Elegant Pie: Transform Your Favorite Pies into Works of Art #ad - The recipes and techniques presented in this book give any home baker the tools they need to create breathtaking works of pie art. A flat surface, sharp knife, rolling pin, different size and shaped cookie cutters make embellishing an ordinary pie crust easy. From preparation of the dough to the last moments of baking, all methods are clearly presented using step-by-step photographs.

Page street. Karin pfeiff-boschek is a master pie designer and explains in detail her textile-based methods used to reproduce her most popular top crust works of art. Used book in Good Condition.

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Pierre Hermé Macarons: The Ultimate Recipes from the Master Pâtissier

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Harry N. Abrams #ad - The uncontested leader of french pastry chefs, Pierre Hermé has made the macaron one of the most coveted, sought-after desserts from Tokyo to Paris to New York. Page street. Stewart Tabori Chang. In this comprehensive look at the beloved pastry, the classics such as vanilla and chocolate are explored alongside Hermé’s masterful inventions.

Hardcover includes a removable step-by-step guide to techniques used throughout the book. Used book in Good Condition. Including more than 60 elegantly photographed recipes, Pierre Hermé Macaron is the definitive guide to macarons. His entirely original and inspired flavor combinations—such as cucumber and tangerine, wasabi cream and straw- berry, and hazelnut and asparagus—make it clear why Hermé’s macarons are famous the world over.

Pierre Hermé Macarons: The Ultimate Recipes from the Master Pâtissier #ad - The genius pâtissier’s best macarons, including many of his newest recipes, are revealed for the first time in a gorgeous volume that almost rivals the beauty of the exquisite creations featured within.

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Japanese Patisserie: Exploring the beautiful and delicious fusion of East meets West

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Ryland Peters & Small #ad - This book features 60 recipes, from reinvented classics to stunning Patisserie creations made achievable to the home-cook. This elegant collection is aimed at the confident home-cook who has an interest in using ingredients such as yuzu, miso, sesame, and matcha. Stunning recipes for patisserie, desserts and savories with a contemporary Japanese twist.

The art of french patisserie appeals very much to the Japanese culture—both share values of beauty, precision, and care within cooking. The chapters will be broken into Small Cakes & Individual Patisserie, which will include Lemon & Yuzu Éclairs. A flavor matrix will helpfully map key characteristics of Japanese ingredients.

Trends like japanese matcha in our lattes, Korean kimchi in our burgers and Thai Sriracha hot sauce on—well everything—prove that our love-in with Asian cuisine is thriving. Tokyo is now considered a food-forward city, currently boasting 15 three Michelin-starred restaurants compared to France's 10

Japanese Patisserie: Exploring the beautiful and delicious fusion of East meets West #ad - Used book in Good Condition. This elegant collection is aimed at the confident home-cook who has an interest in using ingredients such as yuzu, sesame, miso, and matcha. To finish, some mouth-watering savory recipes such as Panko Donuts stuffed with Pork Katsu. In the desserts section find dinner party classics with Japanese twists such as White Sesame & Adzuki Cheesecake.

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Pastry School: 101 Step-by-Step Recipes

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Grub Street Cookery #ad - Its educational focus is on hospitality management, culinary arts, and gastronomy. Stewart Tabori Chang. Ryland peters small. There are famous classics such as apple strudel, strawberry cakes, black forest gateau, carrot cake, profiteroles. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia.

There are 100 illustrated recipes, candies and delicacies, cakes and desserts; Individual cakes and plated desserts; Pies and tarts; Outstanding and festive desserts; Biscuits and cupcakes, explained step-by-step with 1400 photographs and presented in 6 chapters: Pastries, and finally the basics of pastry.

Pastry School: 101 Step-by-Step Recipes #ad - Simple family recipes including molten chocolate cake, hot soufflé with vanilla, cake with candied fruit, Tart Tatin. Delicious and original desserts like yuzu with white chocolate, cream cheese and cherry velvet, chocolate marshmallow and violet tartlet, pistachio cristalline. Le cordon bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as confirmed or professional cooks.

Page street.

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Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites Baking Cookbooks, Pastry Books, Dessert Cookbooks, Gifts for Pastry Chefs

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Chronicle Books #ad - Page street. More than 150 drop-dead gorgeous photographs from acclaimed team Gentl + Hyers make this compendium a true collectible and must-have for bakers of all skill levels. Stewart Tabori Chang. Tartine offers more than 50 new recipes that capture the invention and, above all, deliciousness that Tartine is known for—including their most requested recipe, the Morning Bun.

Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites Baking Cookbooks, Pastry Books, Dessert Cookbooks, Gifts for Pastry Chefs #ad - The new york times "best cookbooks of fall 2019"house beautiful's "amazing new Cookbooks that also look Delicious on Your Shelf"This brilliantly revisited and beautifully rephotographed book is a totally updated edition of a go-to classic for home and professional bakers—from one of the most acclaimed and inspiring bakeries in the world.

. Favorites from the original book are here, revamped to speak to our tastes today and to include whole-grain and/or gluten-free variations, too, as well as intriguing new ingredients and global techniques. Ryland peters small. Used book in Good Condition.

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