Master baker Carole Bloome’s Bite-Size Desserts is the go-to resource for any serious baker craving a variety of miniaturized dessert options. Bite-Size is stocked with elegantly simple recipes that are especially suited to a conceptually refined dessert course. Stocked with over ninety delicately decadent dessert recipes, Bite-Size boasts simple ingredient lists and gorgeous visuals to inspire the seasoned baker. So whether you’re after richly simple fare like “Green Tea Truffles” or something more complex like “Mocha Souffles with Cacao Nib Whipped Cream,” Bloome’s Bite-Size has an itsy-bitsy recipe that’s perfect for your menu.
2004 IACP Award Winner for Food Reference/Technical Category; Up-to-date, advanced techniques for the professional pastry chef and serious home baker The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers.
2004 IACP Award Nominee for Bread, Other Baking and Sweets Category; The French bakery is recognized the world over as the bastion of the fine art of baking. But how can one experience the true French bakery without a visit to France? Simply by following the guidance and simple instructions of the man who has changed the way San Franciscans think about their breads and pastries, Pascal Rigo. He and his crew of bakers and pastry chefs have poured into this book the knowledge of many lifetimes, of many provinces. And, they have provided recipes that do not compromise authenticity while making the minor adjustments needed to account for local ingredients and the needs of the home cook.
Whatever Matt Lewis and Renato Poliafito did in their former days jobs, it’s clear they’re serious about sweets. And it’s not just because they’re wearing ties and overly serious expressions in the early pages of Baked Explorations, their second literary endeavor under the auspices of Baked. The duo are regular pastry evangelists, traveling the country in search of “pockets of regionalism in an increasingly homogeneous America,” searching for the written history of American baking, whether it’s tucked away in cookbooks, kitchen drawers or any of the small sweet shops scattered across America. Whether they’re unearthing forgotten classics of old like the Whoopie Pies or reconfiguring much-abused classics like the Chiffon Pie or Grasshopper Sundae, their aim with this ample, deliciously photographed cookbook is simple: to (re)introduce the national palate to the tender-crumbed, cream-whipped, chocolate-chipped staples of American dessert. It’s like getting a fresh baked cookie from Grandma, except it’s two grown men with a serious set of sweet teeth. In an age rich with pastry nostalgia, home and professional cooks alike should get, well, Baked.
From the trendiest destination restaurants to home kitchens all over the country, the popularity of chocolate cake never wanes. Now virtually every favorite rendition of this beloved dessert is available in one luscious cookbook. Join noted author and pastry chef Michele Urvater as she reveals the secrets of creating cakes that live up to your richest fantasies.
San Francisco has proved itself a hotbed of interesting pastry, the path to which was laid in part by Elizabeth Falkner, a spiky haired rebel of a pastry chef with a reputation for spiking her sweet with savory, and vice versa, and for cheeky dish titles (like “Waking Up in a City that Never Sleeps,” and “Battleship Potemkin,” named for the Sergei Eisenstein film, which certainly made more of an impression on Falkner than on the thousands of Film Before WWII students that sit through it each year). Her desserts at Citizen Cake are famous in San Francisco and beyond, and Demolition Desserts stays true to her character and style, with illustrations, gothic lettering, and occasionally playful layouts. The prose is written for home cooks, and there are plenty of baking basics, but the stars of the book are Falkner’s cleverly composed desserts, like “Tiramisushi” and “Lovelova,” with beautiful full-page photographs of each dish.
In a book that will delight the hearts (and palates) of dim sum aficionados, the author presents 60 simple, reliable, and always authentic recipes for homemade steamed and fried dumplings, meat or shrimp balls, steamed buns, Chinese pastries, and other savory treats.
Kim Boyce’s revelatory cookbook on whole grains pairs a wide range of whole grain flours by flavor profiles and textures to appropriate (and tempting) recipes. Amaranth, for example, “pairs very well with strong-flavored sweeteners like honey … as they temper the boldness of the flour without masking its flavor.” The recipes that follow meld the sophisticated palates of seasoned professionals (Boyce counts Nancy Silverton and Sherri Yard among her mentors) with a maternal hominess. She elevates simple dishes like muffins, pancakes, and cookies with unusual flavor profiles—waffles are spiced with ginger, carrot, orange, and corn-flour; bran muffins enlivened by amaranth, molasses, and dried fruit. Whether your goal is to broaden the flavor range of your pastry program or lure a more health-minded customer base, Boyce’s insights on whole-grain pastry will be a great asset.
Most professional pastry chefs and bakers are well aware of the idiosyncrasies and necessary exactitude of their chosen craft. The same ingredients, the same measurements, and the same methods might yield different results in different kitchens, with different equipment, at different altitudes, or on different days. But Paula Figoni is here to help. She’s been here, in fact, a food scientists and associate professor at the International Baking and Pastry Institute at the College of Culinary Arts at Johnson & Wales University, for years. And this is her third edition of How Baking Works which, despite its title, is far from a beginner’s primer on the basics of the bakeshop. Figoni delves into the technical aspects of baking, from the logic behind the various applications and kinds of baking powder to more esoteric food science like Oxygen Radical Absorbance Capacity (basically a measurement of a food’s antioxidant activity). Whether she’s delving into the chemical structure of a starch molecule or offering techniques to guarantee the highest quality low-fat product for your customer, Figoni is full of practical, professional advice for the contemporary, chemistry-savvy kitchen.
2004 KitchenAid Cookbook of the Year; Every kitchen comes equipped with a fundamental, dependable cookbook classic such as Joy of Cooking or Better Homes & Gardens New Cookbook. Now bakers have a modern classic of their own. From leavening, mixing, proofing, and kneading, through shaping and baking, the experts at King Arthur Flour lead you through hundreds of easy and foolproof recipes—from tricky yeast breads and sourdoughs, to trendy flatbreads and crackers, to family favorites such as pancakes and waffles. They also present fried doughs, quick breads, batter breads, biscuits, quiches, cobblers and crisps, cookies, cakes, brownies, pies, tarts, and pastries.
Milk is like the sweet cookbook complement to the spice (and sass?) of David Chang’s Momofuku empire. Put together by Christina Tosi, the genius behind Momofuku’s smartly off-brand brand of nostalgic treats, the book teems with recipes (and mouthwatering pictures) for things like “Red Velvet Ice Cream,” “Cinnamon Bun Pie,” and, oh yeah, “Cornflake-Chocolate-Chip-Marshmallow Cookies.” Tosi isn’t just on a nostalgia kick; her recipes are an answer (the correct answer) to the deep-seated American hunger for classic flavors done up with exquisite technique—ideally with no regard for the prospect of overindulgence. Tosi shares her pastry prowess with a “Techniques” section designed to not only help fellow chefs and ambitious home cooks recreate the specific, crave-worthy taste and texture of her treats, but also to get them into the habit of best Milk Bar practices (gelatin in ice cream, scraps-foraging, and a pervasive policy of no-sifting). The bonus? Work your way through the book, done up in the “real talk” style of Momofuku’s work-hard-play-hard professionalism, and you’ll be one of the gang—a certifiable “hardbody” ready for battle in the bakery.
Natura features portraits of organic, otherworldly pastry landscapes, works of textural and visual art created by former elBulli pastry chef Albert Adrià. Starting with Snow cristal, created in 2003 to honor visiting Japanese restaurateurs the Hishidas, Adria has compiled years of creativity into this homage to the craft of pastry. “It is not my intention for Natura to be a style or line of work for professionals to find inspiration in,” says Adrià in the book’s afterword. “My only aim,” he insists, “is to show the beauty of this trade.” But inspiration seems inevitable when perusing the pages of Natura, with its detailed, close-up photographs of Adrià’s freeform, nature-mimicking creations. Composed in the catalogue style of the elBulli yearbook, Natura focuses on 49 desserts—or morphs, as they are called at elBulli—born out of Adrià’s unchained, fertile imagination. A DVD contains recipes for every morph and in the afterword Adrià describes his experience with the main techniques. Whether he’s using dehydrated egg powder and a “minted” water cloud to make an ethereal “moss” or cocoa streusel powder to coat and flavor plain cookie crumbs for a vividly realistic “volcanic earth,” Adrià pushes the boundaries of pastry texture, flavor, and composition. Natura at once celebrates and exemplifies the unbounded potential of the craft of pastry.
The classic professional baking reference—now completely revised and updated This Fourth Edition of the 2002 IACP Cookbook Award Winner for Best Technical/Reference gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, the new edition includes new chapters on artisan breads and baking and pastry equipment, plus 125 new color photographs and 50 extra illustrations showcasing more procedures and finished dishes. Complete with more than 750 classic and creative recipes to explore—including 150 from Le Cordon Bleu—Professional Baking offers an excellent foundation for mastering the art and craft of baking.
Although his latest cookbook may advertise itself as a housewife’s companion, Michael Richard pays homage to precision and technique with every recipe. To say the recipes are easy is not to say that they are simple: crème brulée and Galette des Rois appear in all their glory. The recipes are “easy” because of the assertive and clear directions provided by Richard, who also updates classics—like the “Chocolate Saint-Honore Lulu,” which adds a chocolate glaze to the Parisian favorite—and introduces bold flavor profiles found in the dishes like “Corn Cookies with a Smidgen of Curry.” Coupled with simple line drawings of the dishes that evoke Saint Exupery’s Le Petit Prince, Sweet Magic: Easy Recipes for Delectable Desserts is an asset to the kitchen professional and amateur baker of lazy Sundays, thumbing through her favorite recipes.
The authors of The Amish Cook at Home return with this insider’s view of the Amish baking. Longtime cultural ambassador of the Amish experience to the wider American audience, writer and cook Lovina Eicher teams up with Kevin Williams once more to share the traditions and techniques that typify Amish baking. In a culture as traditionally stoic as the Amish, baked goods are one of a limited number of ways in which people can express themselves outwardly. A good amount of care and an emphasis on the sweet and sticky make Amish baked goods soulfully simple and satisfying. Recipes like “Long John Rolls” and “Mystery Biscuits” are interspersed with stories and traditions from Amish life, making this as much a cultural as a culinary window into the experience of Amish America.
Master chocolatier Edward Notter’s got an embarrassment of pastry competition gold medals and a pastry school to his name (literally—it’s the Notter School of Pastry Arts). Add to that his 35 years in the business, the admiration of his peers, and his latest effort, the seminal The Art of the Chocolatier, and you’ve got a standard-bearer in the pastry and confectionary arts. A proven pastry maven, as comfortable with a classic dessert as a sugar showpiece, he’s known industry-wide for his mastery of chocolate, and here he shares his extensive knowledge with passion and precision. Notter’s got everything you want to know about all level of techniques, from enrobing and tempering methods to creating transfer sheets and texturing molded shapes; his expertise ranges from “ganache troubleshooting” to creating chocolate tubes by hand. And that’s the beauty of the book—made manifest in the luscious photography of Joe Brooks and Lucy Schaeffer—it’s chocolate from A to Z, clean, precise, impeccably organized. So whether you want to craft the perfect truffle, get comfortable with gelatin molds, or need some aesthetic or structural pointers for a chocolate showpiece, Notter’s got you covered. Or, should we say, enrobed.
Self described “peripatetic pastry chef” Robert Wemischner has worn many hats in his career: itinerant food writer, gourmet retailer, and instructor in baking and pastry at LA Trade Tech for over 18 years. And with regular contributions to Food Arts and Pastry Art and Design, Wemischner rounds out his profile as one of the more prolific and generous pastry experts in the country. For those who can’t reach his classrooms in Los Angeles comes The Dessert Architect, the crystallization of Wemischner’s extensive knowledge and deeply held respect for the ingredients, techniques, and compositional beauty of the pastry arts. The pastry chef, says Wemischner, “is a composer and conductor, creator and presenter,” who must have both knowledge of and control over the elements of his craft. In his new book, Wemischner breaks down those elements with meticulous care, from the basic components of flavor and palate development to elaborate plating guidelines. Thoughtful questions, instructive recipe guidelines, and comments from chefs around the country make the book an invaluable resource to the cook or pastry chef looking to strengthen his or her ownership of the craft.
Despite the obvious pun, dessert is not something to be trifled with, argues Dede Wilson, author of this ode to sweet indulgences. Too often dessert is seen as a mere culinary addendum, an after-dinner option for diners with a penchant for sugar. But dessert, done right, is complex, a culinary entity unto itself, deserving of careful preparation and unforgettable presentation. “The flavors should unfold in our mouths,” says Wilson, arguing for greater sophistication – resulting in greater satisfaction – for desserts. In this gorgeously illustrated cookbook, Wilson offers an array of dessert recipes that span the gamut, from the sumptuously simple “Classic Shortbread” to the layered “Cassata with Chocolate, Cherries, Orange, and Almonds.” Wilson breaks down the basics from techniques and equipment to fundamental pastry recipes, even providing a chart on chocolate types and tips for oven placement, all designed to put control of the process firmly into the baker’s hands. Uniting the recipes is Wilson’s above-and-beyond approach, which is accessible to new bakers but just as handy for pastry chefs looking to take their desserts to the level of the unforgettable.