Patisserie

Books suitable for the professional pastry chef, texts for students and recipes for people wanting to make a supremely good pie at home.


Product Image Item Name+ Price
A La Mere De Famille: Gourmet Recipes

A La Mere De Famille: Gourmet Recipes

MERCERON, JULIAN
Founded in 1761 as a family-run store, A la M re de Famille has since become one of Paris's most loved and treasured sweet shops with several stores now operating throughout the French capital. A la M re de Famille the cookbook is filled with beautiful recipes from this famous confectioners and heart-warming stories from its beloved patrons. Recreate at home French bonbons, fruit jellies, classic gateaux and truffles. Learn how to make caramels,...

$45.00




Advanced Bread and Pastry A Professional Approach

Advanced Bread and Pastry A Professional Approach

SUAS MICHEL
Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, professionals, and enthusiasts. Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction. It is written to help today's baker respond to the recent evolution of ingredients, products, and...

$135.00




Art of French Baking

Art of French Baking

MATHIOT, GINETTE
From eclairs to souffles and macaroons to madeleines, when it comes to desserts, no-one does it better than the French. Beautiful, elegant and delicious, French desserts are easy to create at home as only a few basic recipes are needed to make some of the world's most renowned cakes and tarts. The Art of French Baking is the definitive collection of authentic French pastry and dessert recipes. From Tarte Tatin and Hazelnut Petit Fours to Cherry...

$60.00




Art of French Pastry

Art of French Pastry

PFEIFFER, JACQUY
What does it take to perfect a flawless eclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In "The Art of French Pastry" award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that. By teaching you how to make everything from "pate a choux" to pastry cream, Pfeiffer builds on the basics until you...

$90.00




Art of the Confectioner Sugarwork and Pastillage

Art of the Confectioner Sugarwork and Pastillage

NOTTER, EWALD
A gorgeous professional-level guide to the most challenging form of the confectioner's art A showpiece created entirely from sugar is truly a work of art, and it takes an eye for design and strong pastry skills to work with this delicate medium. The Art of the Confectioner is the ultimate guide to working with sugar to create beautiful sugar and pastillage shapes, flowers, figurines, and breathtaking full-scale showpieces. Author and...

$99.00




Artisan Bread: Techniques & Recipes from New York's Orwasher's Bakery

Artisan Bread: Techniques & Recipes from New York's Orwasher's Bakery

COHEN, KEITH
In 2007, Keith Cohen purchased New York's Orwasher's Bakery, listed among the top ten bakeries in America. He launched a new line of Artisan Wine Breads in 2009 under the brand name Oven Artisans. Cohen created his new breads with a wine grape starter in collaboration with Channing Daughters Vineyard in Long Island. The technique used dates back to ancient Egypt, where bakers who were baking bread in the same facility as wine was being fermented...

$75.00




Bachour

Bachour

Bachour, Antonio & Battman
Chef Antonio Bachour wonderful debut cookbook is finally here.Acessible and fun, it showcases his signature recipes, flavour combinations and cooking techniques that have made him such a popular chef. Learn the techniques of Antonio, but each one of you has the opportunity to make your own imagination soar and produce incredible desserts. The repertoire of Antonio is immense and with out doubt the publication of other books will soon be in the...

$95.00




Baking and Pastry - (Handling Fee and/or Freight charges may apply)

Baking and Pastry - (Handling Fee and/or Freight charges may apply)

CIA
First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts. Offering detailed, accessible instructions on basic techniques along with 625 standout recipes, the book covers everything from yeast breads, pastry doughs, quick breads, cookies, custards, souffl?s, icings, and glazes to frozen desserts, pies, cakes, breakfast pastries, savory items,...

$103.00




Baking and Pastry: Mastering the Art and Craft - (Handling Fee and/or Freight charges may apply)

Baking and Pastry: Mastering the Art and Craft - (Handling Fee and/or Freight charges may apply)

THE CULINARY INSTITUTE OF AMERICA (CIA)
Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals in this third edition. Compiled by a team of expert baking and pastry professionals from The Culinary Institute of America, this text offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast...

$115.00




Bien Cuit: The Art of Bread

Bien Cuit: The Art of Bread

Kaminsky, Peter
Bien Cuit introduces a new but decidedly old-fashioned approach to bread baking to the cookbook shelf. In the ovens of his Brooklyn bakery, Chef Zachary Golper bakes loaves that have quickly won over New York's top restaurants and bread enthusiasts around the country. His secret: long, low-temperature fermentation, which allows the bread to develop deep, complex flavours and a thick, mahogany-coloured crust - what the French call bien cuit, or...

$85.00





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