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.
A delightful volume devoted to the delicate, charming treats that are the soul of France's neighborhood patisseries. With Felder's expert guidance, any home cook can now re-create the sweet enchantments and small indulgences that are the hallmark of many a holiday in France.
Most popular cake & glaze recipes
What concerns the deep nature of the dessert.
La Maison Landemaine offers you the secrets of its recipes along with the explanations and skills of the baker.
The second book by Yann Couvreur, a young French pastry prodigy.
Modernized classic pastries from one of Paris’s rising stars.
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.