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 new book by Antonio Bachour will surprise his hundreds of thousands of followers around the world. A total of 52 unexpected creations.
The Pastry Alphabet: DNA of your creativity.Limited edition.
With a simple but effective and modern approach, he believes anyone can master the art of pastry creation.
The popular chef's twelve emblematic creations explained, from their sketches to their last details
"Panettone et viennoiserie au levain" is a comprehensive treatise on the subject of sweet leavened doughs fermented with natural leaven.
The chef Eunyoung Yun reveals the keys of her world famous Eclairs.
Chef Eunyoung Yun reveals her keys in this second tarte manual.
The art of decoration at Chef Eunyoung Yun's third manual.
2nd edition. A contemporary approach to artisanal viennoiserie
"Signature Viennoiseries" encompasses 50 recipes in French and English language.
Unique style, multicultural influences, and amazing finishes come together in a cohesive book from start to finish.
The indispensable reference to be initiated and perfect oneself in chocolate and everything that has to do with the professional manipulation of chocolate
Technical information and detailed step-by- step instructions on chocolate tempering, chocolate emulsions, macaron making, dragees, chocolate bars, bonbons, marshmallow, jams, and any ideas to boost creativity.
The essential pastry, without masks, whose base is the knife and the oven. The one which does not need to be in fashion.
The great French master invites you to spend a week in his workshop through this delicious work of real, fresh, and gastronomic pastry.
obsession is the expression of a creator in his highest professional fulfillment. Oriol Balaguer leaves his mark on a work of great beauty that takes pastry to the peak of culinary art.
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.
"My aim has always been to improve and simplify recipes", says Jordi Puigvert after the successful appearance of this book essential for workshops, full of innovative techniques
The bible of éclairs of the master Christophe Adam.
The 50 Best Pastry Shops of the moment propose here their 100 recipes for sweet cakes to make all amateurs salivate.