Pastry & Patisserie

Melba No. 2

Melba No. 2

This is the second edition and compares favourable with the first edition. These books are a colloboration of the magazine Pastry Revolution produced by Montagud but in Spanish. This is in english and has leading articles from very well known patisserie chefs. They include Josep Rodriguez,Martin Benn, Regis Marcon,Roger Van Dame and Sergi Aymani. There are many more. For those who love patisserie this is a must.
$70.00
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A La Mere De Famille: Gourmet Recipes

A La Mere De Famille: Gourmet Recipes

Founded in 1761 as a family-run store, A la M re de Famille has since become one of Paris's most loved and treasured sweet shops with several stores now operating throughout the French capital. A la M re de Famille the cookbook is filled with beautiful recipes from this famous confectioners and heart-warming stories from its beloved patrons. Recreate at home French bonbons, fruit jellies, classic gateaux and truffles. Learn how to make caramels, candied nuts and confits all beautifully...
$45.00
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Advanced Bread and Pastry A Professional Approach

Advanced Bread and Pastry A Professional Approach

Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, professionals, and enthusiasts. Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction. It is written to help today's baker respond to the recent evolution of ingredients, products, and presentation. The recipes (called formulas) are based on a...
$170.00
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APICIUS 31

APICIUS 31

Apicius 31 maintains the usual high standrad one expexcts from the quarterly publication. This edition includes outstanding recipes and visuals. All upto date 2018. The outstanding Spanish Chefs includeEduard Xatruch, Oriol Castro, Mateu Casarias, Jesus Sanchez and Jarvi Estevez. This edition includes 38 creations, 243 elaborations and 80 processes photographed step by step. There are 224 pages that show great relevance of these authors. If you had never purchased an Apicius this is your chance...
$75.00
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Art of French Baking

Art of French Baking

From eclairs to souffles and macaroons to madeleines, when it comes to desserts, no-one does it better than the French. Beautiful, elegant and delicious, French desserts are easy to create at home as only a few basic recipes are needed to make some of the world's most renowned cakes and tarts. The Art of French Baking is the definitive collection of authentic French pastry and dessert recipes. From Tarte Tatin and Hazelnut Petit Fours to Cherry Tartlets and Choux Buns, it contains more than 350...
$60.00
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Art of French Pastry

Art of French Pastry

What does it take to perfect a flawless eclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In "The Art of French Pastry" award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that. By teaching you how to make everything from "pate a choux" to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the...
$90.00
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Art of the Confectioner Sugarwork and Pastillage

Art of the Confectioner Sugarwork and Pastillage

A gorgeous professional-level guide to the most challenging form of the confectioner's art A showpiece created entirely from sugar is truly a work of art, and it takes an eye for design and strong pastry skills to work with this delicate medium. The Art of the Confectioner is the ultimate guide to working with sugar to create beautiful sugar and pastillage shapes, flowers, figurines, and breathtaking full-scale showpieces. Author and award-winning pastry chef Ewald Notter shares wisdom gained...
$99.00
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Artisan Bread: Techniques & Recipes from New York's Orwasher's Bakery

Artisan Bread: Techniques & Recipes from New York's Orwasher's Bakery

In 2007, Keith Cohen purchased New York's Orwasher's Bakery, listed among the top ten bakeries in America. He launched a new line of Artisan Wine Breads in 2009 under the brand name Oven Artisans. Cohen created his new breads with a wine grape starter in collaboration with Channing Daughters Vineyard in Long Island. The technique used dates back to ancient Egypt, where bakers who were baking bread in the same facility as wine was being fermented discovering that the natural yeast in the air...
$75.00
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Baking and Pastry

Baking and Pastry

First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts. Offering detailed, accessible instructions on basic techniques along with 625 standout recipes, the book covers everything from yeast breads, pastry doughs, quick breads, cookies, custards, souffl?s, icings, and glazes to frozen desserts, pies, cakes, breakfast pastries, savory items, and chocolates and confections. Featuring 461 color...
$103.00
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Baking and Pastry: Mastering the Art and Craft

Baking and Pastry: Mastering the Art and Craft

Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals in this third edition. Compiled by a team of expert baking and pastry professionals from The Culinary Institute of America, this text offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes,...
$125.00
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Bien Cuit: The Art of Bread

Bien Cuit: The Art of Bread

Bien Cuit introduces a new but decidedly old-fashioned approach to bread baking to the cookbook shelf. In the ovens of his Brooklyn bakery, Chef Zachary Golper bakes loaves that have quickly won over New York's top restaurants and bread enthusiasts around the country. His secret: long, low-temperature fermentation, which allows the bread to develop deep, complex flavours and a thick, mahogany-coloured crust - what the French call bien cuit, or 'well baked'. Golper recreates classic breads for...
$85.00
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Bouchon Bakery

Bouchon Bakery

"Bouchon Bakery" is co-authored by Sebastien Rouxel, whose skills and craftsmanship make every page a new lesson: it could be a subtlety that ensures a professional finish, or a flash of ingenuity that reveals a whole new way to heighten flavour and enhance texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable, whether you're making a doughnut or an eclair, a croissant or a cream puff. The Candy and Confections chapter offers unimaginable...
$135.00
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Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread

Co-founder of the legendary Brother Juniper sBakery, author of ten landmark bread books, anddistinguished instructor at the world s largestculinary academy, Peter Reinhart has been aleader in America s artisanal bread movement formore than thirty years. Never one to be contentwith yesterday s baking triumph, however, Petercontinues to refine his recipes and techniques inhis never-ending quest for extraordinary bread. In this new edition of the award-winning andbest-selling "The Bread Baker s...
$70.00
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Bread Revolution: World-Class Baking With Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques

Bread Revolution: World-Class Baking With Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques

Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement from his seminal work, "The Bread Baker s Apprentice," to today. In "Bread Revolution," he explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers...

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Bread: A Baker's Book of Techniques and Recipes

Bread: A Baker's Book of Techniques and Recipes

An updated new edition of the essential resource for professionals and seasoned home bakers Hailed as a "revelation" when it first appeared in 2004, Jeffrey Hamelman's Bread is a legendary resource praised by baking luminaries from around the world. Explaining complex techniques with simple and helpful illustrations, the book includes recipes for a vast array of breads, including sourdoughs, brioche, authentic rye breads, flat breads, French breads, and much more. Features nearly 150 detailed,...
$70.00
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Chocolates and Confections at Home with the Culinary Institute of America

Chocolates and Confections at Home with the Culinary Institute of America

The home candy makerÆs guide to creating stunning chocolates and confections Chocolates and Confections at Home offers detailed expertise for anyone who wants to make truly amazing homemade confections and candies. The CIA and baking arts professor Peter Grewling provides recipes and step by step techniques that makes even the most ambitious treats simple for any home cook. In addition this book includes ingredients and equipment information packaging and storage practices and troubleshooting...
$55.00
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

The comprehensive guide to chocolate and candy making for professionals and serious home cooks Chocolate and candy making is more popular and accessible than it has ever been. This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work. Fundamental information includes ingredient function and use, chocolate processing, and artisan production techniques. Professionals and home enthusiasts will find formulas and variations for...
$119.00
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Dessert Architect

Dessert Architect

A complete guide to building versatile and creative desserts, "The Dessert Architect" offers valuable insight into developing a well-balanced dessert menu and modern plating techniques while featuring 50 detailed multi-component recipes that can be mixed and matched for endless combinations. This landmark work offers suggestions for pairing beverages with desserts, sources for ingredients, and an overview of essential tools and equipment. Its wealth of recipes is thoughtfully organized by main...
$110.00
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Dessert Cuisine

Dessert Cuisine

Oriol Balaguer is a protege of Ferran Adria who change the culinary world with the creation of the world of El Bulli. Oriol is one of the people in Spain who has changed the mentality of many pastry chefs and has brought patisserie into the restaurant world. In this book you will discover all the work he has developed during these years: dishes, cakes, techniques and concepts. This book is a must for those who have a passion for patisserie. Beautifully presented and illustrated you will not be...
$162.00
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Dessert Fourplay: Sweet Quartets from a Four-star Pastry Chef

Dessert Fourplay: Sweet Quartets from a Four-star Pastry Chef

Consider the strawberry: its familiar flavor and texture; its fresh, sweet smell. Now imagine the same fruit distilled and carbonated for a refreshing soda, slow-roasted for a reinvented strawberry shortcake, made into a creamy strawberry ice cream and a chewy strawberry leather, and combined with coconut cream and crisp chocolate pastry. Alone, each dessert is a taste of paradise, but together this "fourplay," or tasting, created by Johnny Iuzzini, superstar pastry chef of the celebrated...
$85.00
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Eclairs

Eclairs

Pastry Chef Christophe Adam has long excelled at Fauchon through extraordinary gourmet creativity. And he is now a consultant in the field of creative pastry. He runs a blog ôSweet Design Blog which Taste is Beautifulö You can discover him through this very book. In this colourful book Christopher Adam designs +clairs in all colours, all tastes, all the trappings, in any dÚcor and exceptional creativity. Its flashes are delicious amazing explosive ever changing. They invent all events, for...
$60.00
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Elements of Dessert

Elements of Dessert

This is the essential guide to truly stunning desserts from pastry chef Francisco Migoya. In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts - like mousses, doughs, and ganaches - showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and...
$105.00
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Evolution

Evolution

Introducing new and advantageous ingredients, simplifying the process, improving the performance and applications of each product in short, optimizing the technical side of pastry to the maximum. This is what evolutionary pastry is about, which Jordi Puigvert practices and teaches all over the world as a technical advisor for countless firms. And this is in fact the subject which this book, published by Grupo Vibo and So Good, magazine revolves around. In a didactic way and with numerous...
$120.00
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Fine French Desserts: Essential Techniques and Recipes

Fine French Desserts: Essential Techniques and Recipes

This richly illustrated volume details 260 step-by- step recipes with in-depth explanations for kitchen novices that cover all basic techniques and desserts, grouped by category: hot or cold desserts, entremets, classic pastries, cakes, tarts, and frozen desserts. Expert chefs provide baking tips that will assure success with foolproof dough, creams and mousses, chocolate and candy, sauces, and frozen desserts. Classic and contemporary recipes feature creme brulee, Black Forest cake, clafoutis,...
$100.00
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Frozen Dessserts

Frozen Dessserts

It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic information a pastry professional needs. Introductory chapters include: the history and evolution of frozen desserts ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors equipment including churning machines, production equipment, and storage and serving containers essentials on storage, sanitation, and...
$107.00
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New Products For December - Pastry & Patisserie

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