"This book includes a comprehensive collection of 500 professionally formatted recipes covering all aspects of the pastry arts. Authorized by award winning pastry chefs Michael Mignano and Michael Zebrowski."--
Written by pastry chef extraordinaire, Observer Food Monthly 50 and Code Hospitality 30 Under 30, Ravneet Gill, this is a straight-talking no-nonsense manual designed to become THE baking reference book on any cookery shelf.
The White House pastry chef presents recipes for desserts that combine natural flavors and an attractive presentation, outlining five key skills in pastry preparation.
A unique feast of biography and Regency cookbook, Cooking for Kings takes readers on a chef's tour of the palaces of Europe in the ultimate age of culinary indulgence.
The 250 photographs include both instructive technique shots to reassure bakers at every turn as well as stunning photographs of the ready-to-eat treats. With Sugar Rush, baking at home has never been easier—or more inviting.
Baking and Pastry: Mastering the Art and Craft, Second Edition IM
But the more they work together, the more Simone realizes her heart may be softening like butter for Ray.
The book has gorgeous photographs of their versions of bagel and lox, which are anything but traditional or ordinary.Chefs include Bobby Flay of Mesa Grill, Dan Barber of Blue Hill at Stone Hill, Christan Albin of The Four Seasons, Eric ...
An in-depth reference to the fundamentals of pastry by an award-winning chef featured in the 2009 documentary, Kings of Pastry, instructs readers on the critical role of precision and understanding about how ingredients react in different ...
" This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share not only their fabulous recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one.
Guest contributors include essayist Sloane Crosley and award-winning chefs Gabrielle Hamilton and David Kinch. Brooks Headley's Fancy Desserts is an essential, inventive addition to the shelf of both home cooks and professional chefs.