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 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.
A faster panettone. A sweet-and-sour levain. An aha moment that transformed our ryes. Modernist Bread is the culmination of over four years of nonstop research, photography, experiments, writing, and baking. These are just some of the new insights and techniques that will surprise and delight you—and help you make better bread.
The popular chef's twelve emblematic creations explained, from their sketches to their last details
Unique style, multicultural influences, and amazing finishes come together in a cohesive book from start to finish.
The EPGB gathers all the artisan pastry in 230 fundamental recipes, 100% accurate, and only for professionals. Only in spanish.
The keys and recipes of the winning tea pastry, of the 25 finalists, and the rest of the participants.
Chocolate elevated to a new category of technical innovation and artistic sensitivity
The great French master invites you to spend a week in his workshop through this delicious work of real, fresh, and gastronomic pastry.
2nd edition. A contemporary approach to artisanal viennoiserie
The universe of fruit divided into seven large families and converted into dreamy desserts with the maximum intensity of flavor. In English or French.