The talent and creativity of today’s best chefs share space in this section with professional pastry books designed to tackle techniques all kinds in an in-depth way and on all kinds of specialized topics.
The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic science plays a vital role in its manufacture, testing and consumption.
30 new creations to the delight of professionals and amateurs
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop.
This book will help you understand, learn and master 100 recipes of the most authentic pastry.
Participation record and new cavalcade of creativity in different formats, combinations of flavors, and local products.
This book on working with sugar is a must-have for those who want to discover, learn and master this art.
The Pastry Alphabet: DNA of your creativity.Limited edition.
The Chefs of the Le Cordon Bleu Institute present 180 fully illustrated recipes.
The essential pastry, without masks, whose base is the knife and the oven. The one which does not need to be in fashion.
Tartes et gâteaux de voyage, pâtisserie boulangère is a book that represents for Stéphane Glacier his design, his philosophy of pastry.
This book describes the search undertaken by Jordi Roca from that moment on. The aim is to re-learn to know cocoa in order to continue advancing: a journey from chocolate to the origins of cocoa.
Le Cordon Bleu chefs present more than 100 pastry recipes illustrated step-by-step and divided into seven chapters.
"Bake It Simple" contains 60 recipes easy pastry to prepare at home.