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 indispensable reference to be initiated and perfect oneself in chocolate and everything that has to do with the professional manipulation of chocolate
Unique style, multicultural influences, and amazing finishes come together in a cohesive book from start to finish.
2nd edition. A contemporary approach to artisanal viennoiserie
The essential pastry, without masks, whose base is the knife and the oven. The one which does not need to be in fashion.
With a simple but effective and modern approach, he believes anyone can master the art of pastry creation.
The Pastry Alphabet: DNA of your creativity.Limited edition.
20 years of baking divided into 3 books.
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.
Book written in Korean but contains QR codes for English recipes.
50 renowned pastry chefs welcome Hélène Luzin to their pastry shop to share the secrets of creating their signature cakes.
"Signature Viennoiseries" encompasses 50 recipes in French and English language.
"Panettone et viennoiserie au levain" is a comprehensive treatise on the subject of sweet leavened doughs fermented with natural leaven.
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.
Belgium is well-known for its delicious chocolate.
Chocolate elevated to a new category of technical innovation and artistic sensitivity