Patisserie reflects award-winning chocolatier, William Curley's passion for taking classic recipes and modernizing them with his own innovations. Creating top-quality patisserie is often seen as something only a trained professional can do, however with patisserie equipment now easily accessible to all, William hopes to unscramble the mystique of his exquisite creations and get everyone making perfect patisserie in the home kitchen. Patisserie processes are broken down into a step-by-step guide...
$80.00
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All the classic French pastries made accessible for the home cook, with 3,200 photographs. For every serious home baker, French pastry represents the ultimate achievement. 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. For each of the 210 recipes here, there are photographs that lead the reader through every...
$125.00
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The fine art of pastry-making is made easy with 70 step-by-step recipes and 200 photographs. It features over 70 fabulous pastry recipes for every kind of social occasion, from family suppers to midweek meals and smart dinner parties. It contains step-by-step instructions on every pastry technique, including kneading, shaping, moulding and baking. It includes wonderful pastry starters and snacks, classic quiches and savoury tarts, double-crust pies and savoury parcels, as well as delightful...
$20.00
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A unique way of seeing and thinking and an attention to detail are what shape Chef Janice Wong's inventive desserts - creations applauded by some of the world's most celebrated chefs; from French chocolatier-patissier Pierre Herme to Spanish chef-restaurateurs Juan Mari and Elena Arzak. Through this book, the creative mind behind 2am:dessertbar invites you to enter her world. It is a world where beauty is everything, where no detail is too small to appreciate. This is not an ordinary cookbook....
$85.00
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"Peter Reinhart's Artisan Breads Every Day" distills the renowned baking instructor' s professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can make and bake with ease. Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into "Do Ahead"...
$72.00
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Pie It Forward, is 100 recipes for pies reinvented. From the classic apple pie or cherry pie to more intrepid but unforgettable recipes that redefine what can be done with a pie crust and a pastry shell; Italian plum tart, Chocolate Silk and Strawberries with Nut Meringue crust, Tiramisu Tart. Including both sweet, savory, layered, mini pies and tarts Pie It Forward contains recipes to suit all pallets. Gesine Bullock-Prado introduces the reader to a world of pies beyond the double crust...
$55.00
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Who can resist a steaming-hot home-baked pie? Whether it's savoury or sweet, humble or gourmet, individual or family-sized, a tasty pie is an enduring Kiwi favourite. Pie: 80+ Pies and Pastry Delights unlocks the secrets to making a truly melt-in-your-mouth pie with its collection of meat pies, seafood pies, vegetarian pies, not-quite-a-pie pies (such as sausage rolls) and sweet pies. Featuring more than 80 scrumptious recipes, Pie is the definitive pie cookbook if you're serious about...
$48.00
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Includes recipes such as pork, chorizo and prawn pie asparagus, pea and ricotta pie chili con carne pie smoked haddock and cider pie smoked aubergine and olive strudel pulled pork, sage and apple pie pheasant and Bath chaps pie paneer, spinach and pea pie rhubarb, and more.
$40.00
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The cake known as the Paris-Brest was invented in 1910 by a baker in the city of Maisons-Laffitte, who watched the Paris-Brest bicycle race fly past his window. Fascinated by the spectacle, he shaped his dessert, destined for culinary fame, like a bicycle wheel. Each sugary treat in this visually stunning book has its story, Pierre Herm(); master pastry chef, details more than 100 delicious desserts with extraordinary stories. Each pastry is also illustrated by food photographer Laurent Fau...
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Learn to create plated desserts like a master, with recipes from the World and National Pastry Team Championships Considered the Olympics of the pastry arts, the World and National Pastry Championships were founded by Michael Schneider in 1999. Since then, it has grown into the United States' most prestigious and popular pastry competition, aired annually on TLC. Now, in Plating for Gold , pastry chef Tish Boyle presents the most spectacular dessert recipes from the first decade of the...
$76.50
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The comprehensive guide to amazing cake decoration--now fully updated Professional Cake Decorating is a must-have resource for professional and aspiring cake artists, baking and pastry students, and cake decorating hobbyists, drawing on years of experience from master cake designer and IACP Award nominee Toba Garrett. This Second Edition has been completely revamped with gorgeous new photography and a fresh new design. The New Skills have been re-organized into a user-friendly, step-by-step...
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Diana Henry spent 5 years travelling and eating in search of the tastiest dishes from the snowiest climes, resulting in an irresistible collection of dishes from North America and Northern Europe. This unique collection of recipes celebrates some of the world's most overlooked cuisines by using produce that can be found on our own doorsteps. There are potato and cheese dishes from Italy's skiing slopes, pastries from the coffee houses of Vienna and Budapest, and little appetizers that have been...
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Michel and Albert Roux turn their attention to the French art of patisserie, pooling half a century of their collective knowledge and experience to create a "culinary bible". They guide even the modest cook through the making of the simplest pastry to the most mouth-watering confection. With practical advice, tips and hints, the authors set out the various pastry, sponge and dough bases used for desserts and breads, and the creams and fruit-flavoured sauces that complement them. The main recipe...
$60.00
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It is said that the Contincini is the classic of French patisserie art and is, in any case, an unusually inspiring work. If you are interested in sweet things and speaks French and English, it is absolutely recommended. His work is sensational!!!!!!
$180.00
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Chefs Paco Torreblanca, Oriol Balaguer, Jordi Pujol, Ramon Morat¾, Carles Mampel, Miguel Sierra, and Jacob Torreblanca represent Siete. This book is an excellent way to obtain an insight into how seven of Spain's finest pastry chefs revolutionize and develop their craft. This is a stellar collection of over 50 base recipes, plus the recipes of each component that make up a vast array of progressive desserts. They are seven of Spain's pastry champions, and more. Their careers have not stopped...
$95.00
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Spirit House Desserts brings you the most exotic flavours of Thailand in beautiful and interesting dessert combinations. Choose and make a dessert that will not only look divine but will taste delicious as well. Chapters cover a range of desserts such as jellies, mousses, parfaits, ice-creams, sorbets, cakes, tarts, meringues and brulees as well as gorgeous bling toppings, sweet treats and cocktails. Helen Brierty shares dessert recipes that will delight and intrigue your guests, featuring...
$40.00
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"Sugar Rush" is a complete baking course in a book with everything a home baker needs to confidently turn out 150+ sweets with sophisticated flavors. James Beard-award-winning pastry chef Johnny Iuzzini returns to basics, sharing his expert tips on fundamentals such as making caramel and mixing butter cakes, with accompanying step-by-step photographs, before moving on to recipes for Salted Caramels and Sticky Caramel Date Cake. After mastering the simple method for making light-as-air...
$75.00
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Sweetology is the anthology of pastrymaking. From Josep Maria Rodriguez's La Pastisseria. The world champion in this gastronomic discipline has brought together his philosophy and his very personal creative style in his first book, published by Montagud Editores. The book, published as a Spanish-English bilingual edition, captures the guiding principles that define the brand created and developed by this Barcelona pastry chef in the two shops he runs in the Catalan capital. The book is...
$85.00
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In the professional kitchen, pastry chefs are responsible for the production of all baked goods, including desserts and breads. No longer just an afterthought, restaurants now boast separate dessert menus, with the pastry chef acknowledged by name. This volume, which expands Bo Friberg's "The Professional Pastry Chef", brings coverage of advanced baking and pastry techniques to a new generation of pastry chefs and serious home bakers. Like its sister volume on the basics (0-471-35925-4), this...
$103.50
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A modern and inspirational guide to baking from the winner of The Great British Bake Off 2010. From the traditional to new twists on old favourites there are recipes to suit all abilities. Covering cakes, cookies, pastry, desserts and even ice-creams, recipes include Peaches and Cream Upside Down Cake, Chocolate, Pecan and Salted Caramel Tart, Mango Pavlova and the ultimate Fudge Brownies. Accompanied by gorgeous, full-colour photographs to tempt you into the kitchen, let Edd show you how to...
$45.00
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Celebrated pastry chef Jordi Roca, of the award-winning restaurant El Celler de Can Roca, in Girona, Spain, presents more than 80 tempting dessert recipes that take readers on a journey through the seasons -- from Pineapple, Mango, and Passion Fruit Soup to Sweet Potato with Tangerine Granita. Roca's creations exhibit a whirl of imagination, daring, and boldness, making him one of the top international influencers in the pastry scene. He aims to give his diners a unique experience, by creating...
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The Larousse Book of Bread is a collection of 80 classic bread recipes to create at home.
$49.50
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"There?s something for everyone in this updated edition of Bo Friberg?s classic opus on pastry. A must for the professional, whether student or teacher, it also offers recipes for breads, cookies, tarts, and cakes that will appeal to all serious amateur bakers." Jacques Pepin, author, teacher, and host of his own public television series "I often turn to my battered, well-used copy of Friberg?s classic for inspiration and education. Seasoned professional bakers and passionate amateurs alike...
$103.50
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Something magical happens when people come together to share a meal and this cookbook, named for the beloved wooden table in Anna Watson Carl 's childhood kitchen, celebrates that joy and conviviality. Featuring delicious seasonal recipes just right for feeding the people you love, it includes everything from Crustless Quiche Lorraine and Pumpkin Spice Pancakes to a Kale Detox Salad, Roasted Vegetable Ratatouille, and Grilled Skirt Steak with Chimichurri. Enjoy snacks like Watermelon, Feta, &...
$50.00
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Take control of the grains you eat. Written by Mother Earth Living food editor Tabitha Alterman, Whole Grain Baking Made Easy is a guide for bakers who want to maximize the nutritional value of their breads and desserts while experimenting with delicious new flavors of many different whole grains. Alterman includes recipes for a wide array of flours and flour blends - from amaranth to millet to teff - as well as guidance on all aspects of home milling, such as choosing a mill and properly...
$40.00
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