Digital Edition - The Pastry Chef’s Little Black Book (Volume 2)

The Pastry Chef’s Little Black Book – Volume II is the ultimate reference for pastry professionals, crafted by acclaimed chefs Michael Zebrowski and Michael Mignano. This second volume continues their mission: to provide a reliable, easy-to-use collection of foundational pastry recipes — tested, precise, and ready to build upon.

Inside, you’ll find 13 core chapters covering everything from doughs and fillings to cakes, glazes, mousses, custards, cookies, and even savory pastry applications. The ebook is designed for real kitchen work: no fluff, no composed plates — just practical, time-tested component recipes laid out in a grid format with both metric and US measurements.

There are very few images, and the ones included are black and white — allowing chefs to focus on technique and use the recipes as building blocks for their own creations.

With clear procedures, generous space for notes, and a focus on professional usability, this volume invites chefs to think creatively. Features like a glossary and weights & measures chart further enhance its value in professional kitchens and classrooms.