Baking & Desserts
Thomas Keller, author of 4 other cookbooks, 6 restaurants and the only American-born chef to receive multiple three-star ratings by the Michelin Guide, has been a recipient of numerous awards and honors for his contribution to the culinary arts and for his cookbooks. Bouchon Bakery is an astonishing collection of dazzling photographs and perfectly written recipes that you can make at home. Every recipe teaches, expanding one's knowledge, enriching one's experience, and refining one's technique ranging from the very simple, to complex... with the brilliant guidance of three exceptional chefs: Thomas Keller, Sebastien Rouxel, and Matthew McDonald. Hardcover, $58.95.
Pierre Herme Pastries
Once again Herme releases his genius into the world. Pastries is his latest cookbook and let me tell you, it is no disappointment. Herme's insight and creative genius is inspiring. His recipes tell a story and make mouths water in awe. With classic recipes such as the chocolate chip to more Herme-tized recipes such as Croissant Ispahan, Pastries is a guaranteed show stopper. Hardcover, 287 pp. $57.50.
Pastry in Europe 2011
This year's Pastry in Europe is innovative and absolutely splendid. From the phenomenal photography to the humorous and informative writing, this book does not disappoint. Macarons from Pierre Herme, Hollow eggs or Windeieren from the Netherlands, Pastry in Europe 2011 is a tantalize exploration of the latest goodies from across the Atlantic. Hardcover, 255 pp. $75.00.
ph10 Antologia Pierre Herme
Even if you cannot read a word of Spanish, this volume from Pierre Herme is worth the price for the images alone...a picture is worth 1000 words anyways, isn't it? Creativity spills off the pages in the form of chocolates, the most delicate-looking macarons and petits-fours, tartas, sorbets, and other pastries one can only dream about consuming. A section on "basics" is provided, and a catalogue of Pierre Herme collections appears at the back of the book. Hardcover, 575 pp. $165.75.
Reves de Patissier: 50 Classiques de la Patisserie Reinventes
Even if you do not speak a word of French, this pastry book is so visually stunning and tantalizing, you won't want to put it down. Reves de Patissier offers revamped, Herme-tized recipes on old classics such as the traditional cheesecake and tiramisu along with recipes for his world famous macarons. Hardcover, 287 pp. $69.95.
Considered on of the premier pastry chefs on the planet, Pierre Herme is perhaps most famous for his proficiency in preparing the finicky French macaron. Now he shares his technique and flavor combinations with you so that you too may attempt to master such a chic sweet. Recipes begin simple with the common chocolate, vanilla and hazelnut varieties and progress upwards in difficulty and complexion to unorthodox flavors like White Truffle and Foie Gras. Hardcover, 205 pp. $75.00.
Art of French Baking
Ginette Mathiot, Clotilde Dusoulier and Annabel van Nieuwkerk
After seventy years of publication, this classic receives an update from Clotilde Dusoulier of the award winning blog Chocolate & Zucchini. The Art of French Baking features many mouth-watering french pastries, from eclairs to madeleines to sables. With approachable tecniques that will allow every novice to turn out the most impressive french dessert. Bon appetit. Hardcover, 335 pp. $49.95.
You have to love a cookbook author whose name incorporates the word"lard".That author becomes even more appealing when you learn he is a French-trained patissier who has worked with the Roux brothers. This collection is well-balanced between the interesting--tarte bourguinonne, a ricotta, apple, and cinnamon cheesecake--and the overexposed such as chocolate fondant cakes and lemon drizzle cake. Along the way, Lanlard incorporates some technique to help novices on their way. Colour photos. Hardcover, 224 pp. $21.99.
Meg Ray & Leslie Jonath
Mirroring it's namesake bakery in San Francisco, Miette screams "fun" at the top of it's lungs from it's innovative and whimsical recipes to the scalloped edges of the physical pages. From chewy caramels to multi-tiered cakes, a well-rounded spectrum of the pastry arts are available for your dining pleasure! Hardcover, 223 pp. $29.95.
Laduree Sucre: The Recipes
The famous Parisian pastry shop has brought several of it's storied recipes to North America. Now it doesn't take a plane ticket to taste the wares of Chef Andrieu. Make French macarons as if they were shipped straight from the pastry case to your door. The felt exterior of the cover gives away the fact that this book truly is in a league of it's own regarding refinement and legacy. Gold-edged pages add to the visual aesthetic of what is truly an excellent book for display as much as it is for cooking. Hardcover, 391 pp. $39.95.
Pastry in Europe 2010
Edited by Norbert Koreman
This second bright pink edition features the latest in European patisseries, and profiles of those who create them. The latest techniques, terroir and pastry, Vienna, Berlin, Firenze, and of course Paris. Need we say more? From the editors of Culinaire Saisonnier and Patisserie & Desserts magazines. Hardcover, 256 pp. $74.95.
Wedding Cake Art and Design
Subtitled 'A Professional Approach', this book gives clear and concise directions on both classic and modern wedding cake techniques, as well as recipes that provide you with a variety of structural bases for the cakes. Colour photography. Hardcover, 280 pp. $60.00.
Paris Patisseries takes the reader on a tour of the pastry highlights of the great city of Paris. The book is divided into sections dealing with specific aspects of pastry craft in Paris; cakes from childhood shows how the great classics such as mille-feuilles and religieuses have been revisited and reimagined by modern Parisian pastry chefs, while contemporary creations looks at the fashion for miniature glass desserts and, of course, the macaroon craze. There are sumptuous full colour photos throughout, and recipes from the famous establishments and chefs featured in the book, such as strawberry mascarpone tart from Laduree, bittersweet chocolate tartlets from La Masion du Chocolat, and Isaphan macarons from Pierre Herme, who alwo writes the forward to the book. Hardcover, 176 pp. $49.00.
Grand Livre de Cuisine: Desserts and Pastry
From the kitchens of Alain Ducasse come these 250 recipes for sweet treats, from simple biscuits, to pastries, mousses, frozen desserts, and much more. As much a draw as the recipes themselves, the information contained in this text is wonderful; from ice cream technology to chocolate tempering. A great text for professionals in pastry and confident home bakers. Hardcover, 567 pp. $77.00.
Seven patisiers who have been awarded the title Pastry Chef of Spain such as chocolate cake, cookie, frozen dessert, tidbit, and artistic piece. A wonderful source of recipes and inspiration for the professional pastry chef. Hardcover, 326 pp. $195.00.
The Fundamental Techniques of Classic Pastry Arts
French Culinary Institute
Based on the curriculum developed by chocolatier Jacques Torres for New York's French Culinary Institute, this book is a weighty tome detailing everything you need to know about pastry arts, including sections covering tarts, creams, pastries, breads, cakes, and petit fours. Although aimed at the professional, a confident home baker wishing to learn more would benefit from this book also. Colour photos. Hardcover, 512 pp. $97.50.
In Baking, James Peterson continues his series of books offering thorough and professional instructional guides to a specific subject (other titles include Soups and Sauces). Baking is divided into 5 sections; cakes, pastry (pies, tarts, and more), cookies, breads (many varieties and bread based desserts), and a final chapter on desserts such as custards, souffles, curds and mousses. As one would expect the instructions here are clear with step by step pictures offering visual guides. Although this book is aimed at professional bakers it would be excellent for any confident or enthusiastic at home baker also. Full colour photography throughout. Hardcover, 379 pp. $49.00.
Chef at Cheltenham’s two Michelin starred Le Champignon Sauvage, David Everitt-Matthias brings his fascination with wild foods, and savory flavours to the dessert course. Gorse flower panna cotta with gorse and coconut sorbet and camomile cream with soft meringue brambles and sugared verbena are two of his hedgerow-informed creations. As in his earlier work, Essence ($65.00), there is a nod to molecular gastronomy. Like the Duby’s, David Everitt-Matthias brings real innovation to the dessert course. Colour photos. Hardcover, 159 pp. $59.95.
Chocolate & Zucchini
The genesis of this book is rooted in the reverse of the classic California girl goes to France and falls in love with food story. This time the Parisian girl went to California. Her food affair begat a popular blog and now an absolutely enchanting book. Though diminutive, it is packed with pleasure: for the joy the author finds in her subject; for her tips for the contemporary cook; and finally, for the recipes, some of them seldom seen in other books (pasta cooked like risotto) and others that offer a new interpretation of standards (tomato and sardine club sandwich). Perhaps not so luscious as Nigella Lawson, Clotilde Dusoulier, nonetheless, brings the same sensibility to French food that Nigella has applied so successfully to British and Mediterranean food. Colour photos. Paper, 244pp, $24.95.
CIA At Home: Artisan Breads
Culinary Institute of America
At Home with the Culinary Institute of America aims to give home cooks the same in depth, thoroughly tested types of cookbooks that professionals have come to expect. This book features bread recipes, both savoury and sweet, for the home baker to experiment with, as well as information on the art of artisinal bread making. Hardcover, 343pp, $41.95.
CIA At Home: Chocolates and Confections
Culinary Institute of America
From the Culinary Institute of America a book about chocolates and confections, full of recipes for chocolates and sweet treats for the home baker and confectioner. Recipes range from simple to more elaborate creations, but all are possible in the home kitchen. Hardcover, 298 pp. $41.95.
Baking and Pastry: Mastering the Art and Craft by The Culinary Institute of America
Learn from the best. The Culinary Institute of America brings us their latest resource for baking and pastry. From breads to cake decorating this book will bring out the professional in all of us. Hardcover, 932 pp. $84.00.
La Maison du Chocolat
Subtitles Timeless Classics with a Twist, this collection of chocolate fantasies from the creative director of the famed Maison du Chocolat are for the most skilled of chocolatiers or pastry chefs. Some involve classics like éclairs, and molded confections, while others involve dashes of the savoury—warm chistera ganache with roasted banana peppers. Each preparation includes “a word from Gilles Marchal” to ease the work. Colour photos. Hardcover, $51.99.
As his brother Ferran does with the rest of the meal, Albert Adria pushes the dessert envelope about as far as it will go creating dishes such as muscovado sugar “wool” with Tennessee whiskey cask wood flavoured ice cream, caramelized vanilla banana, hazelnut dacquoise and coffee gelatin. The accompanying DVD features the techniques from which he creates his wondrous works. The presentation is, of course, awe-inspiring. Hardcover, 151 pp, $149.95.
The pastry chef of California’s celebrated French Laundry restaurant, Claire Clark is as much a perfectionist as chef Thomas Keller. However, where Keller’s creativity takes flight, Clark’s equally beautiful presentation is built on a certain earthbound homeiness with frequent references to her English heritage. In amongst the orange and grand marnier soufflé glace and passionfruit and mango terrine with exotic fruits, one finds Bakewell tart, Eccles cake, triffle. Word to the wise: Clark uses weight measure rather than volume for dry ingredients. Her generosity with advice makes this book accessible to home bakers, not just professionals. Colour photos. Hardcover, 238 pp, $45.00.
Dolce Italiano: Desserts from the Babbo Kitchen
Gina De Palma
Gina De Palma, pastry chef at Babbo in New York city, brings both classic Italian desserts and favourites from the restaurant to cooks interested in life beyond tiramisu. She gives some background on what constitutes Italian sweets, baking tips, and also anecdotes and history about special desserts and festivals. Colour photographs.
Desserts by the Yard
Executive pastry chef for Wolfgang Puck Worldwide sounds daunting, but Yard manages to create desserts that range from the spectacular, Marshmallow Bonsai Tree, to the wonderfully simple, Black-and-White Cookies. Hardcover, 400 pp. $44.95.
From hotel management school in northern France to Valrhona’s technical director in southern Europe, Yann Duytsche has moved from pinnacle to pinnacle in the world of avant-garde pastry. Along the way, he has worked in Roger Verge’s kitchen, and with Joan Baixas, Oriol Balaguer, and Fréderic Bau. Duytsche’s creations take flight from traditional bases - eg. linzer, speculoos, or white cake - which may transform into a sweet/savory club sandwich or gravity defying geometric shape. Colour photos. Hardcover, 415 pp. $160.00.
21st C: The New Generation in Pastry
Oriol, Isaac, and Abraham Balaguer are three of the new generation of Spanish pastry chefs making their mark not just in their homeland but also around the world. This is the English edition of Siglio 21, which arrived last year. Colour photos. Hardcover, 248 pp, $95.00.
A veteran of both Chez Panisse and Jean-Georges, Pichet Ong, now chef/owner
of New York’s P*Ong, is a master of desserts with an Asian twist. Some
dishes offer an Asian riff on American classics: coconut cream pie with toasted
jasmine rice crust and banana cream pie with a hit of ginger. Lest you think
it is all fusion all the time, behold the sentimental classics like Chinese almond
cookies, fortune cookies, and “pocky” sticks. Colour photos. Hardcover,
292 pp. $37.95.
Though not yet 40, Ramon Morato is, after almost a decade of running the only Spanish school dedicated to chocolate, Aula Chocovic, one of the culinary world’s great chocolate experts. This book is the culmination of his experience in working with international pastry chefs - fulfilling the need for creative ideas conveyed by exquisite photographs combined with highly technical information. Morato’s recipes cover beverages, jams and creams, cakes both large and individual, desserts, petits fours, snacks, and chocolates. There is also a section devoted to raw materials and to hygiene. Hardcover, 611 pp. $215.00.
An associate instructor at Johnson & Wales, Amy Felder has produced a textbook guide to an art which has become synonymous with Dominique and Cindy Dube - the transformation of savory ingredients into desserts. The focus is on the ingredients, techniques, and flavour pairings which will produce a wow on the plate. A few colour photos of plated desserts. Softcover, 253 pp. $45.99.
Francisco Marfull Piquer, Editor
Originally published in Spain as Cocina Dulce, this book surveys
Europeís top pastry chefs. Abraham and Isaac Balaguer, Frederic Bau, Jordi
Roca, and Yann Duytsche are among the creators of a spectacular selection of
desserts, mostly fruit-based, that include Strawberry Soup with Rasberry Ice
Cream; Lemon, Banana, and Balsamic Vinegar; and Layered Pineapple with Chocolate.
Hardcover, 214 pp. $85.00.
Another Cup of Sugar
Pastry chef extrodinaire. Host of the popular Food Network Canada show, Sugar,
Anna delivers a new book that will satisfy the sweet tooth and then some. Each
chapter is focused around a them ingredient eg. brown sugar. Get the butter,
flour and sugar to the ready! Softcover 272 pp. $24.95.
Life: Desserts from Chanterelle
This book is more about the talented Zuckerman than the venerable Chanterelle,
and rightly so. Voted one of the ten best pastry chefs in America in 2005 by Pastry
Art & Design magazine. From tarts to cakes to candies to souffles,
only three of the ten chapters to whet your appetite. Hardcover, 223 pp. $46.00.
Elisabeth Prueitt & Chad Robertson
San Francisco's beloved neighbourhood bakery and cafe has produced
a book that has caught the attention of the most discerning of professional
bakers who have given the book positive reviews. The lemon buttermilk pudding
cake is on our list of recipes to try! Hardcover, 223 pp. $44.00.
Dominique & Cindy Duby
If you missed this popular book the first time around you need to thank
Whitecap Books for bringing it back into print. This Vancouver-based
professional pastry couple elevate pastry arts to new heights. Pushing
the envelope in pairing unusual ingredients to create memorable desserts.
Wine suggestions for each recipe. Softcover, 162 pp $35.00.
Nick Malgieri serves up signature baked goods from around the world.
Like his friend the late Richard Sax, Malgieri is generous with advice
for those trying his recipes and with praise for his sources. Colour
photos. Hardcover, 390 pp, $45.00.
Patisserie de Pierre Hermé
Although there are English language books featuring Pierre Hermé (Desserts by
Pierre Hermé, $47.00; Chocolate Desserts by
Pierre Hermé, $60.00), this lavishly illustrated bilingual edition
shows Hermé at his best. Hardcover, 320 pp, $175.00.
The acclaimed pastry chef of Farallon has written a glorious volume
on desserts; our mouths are watering at the luscious full-colour photos
accompanying the well-written recipes. Hardcover, 191pp, $52.50.
Joseph Amedola & N. Smith
A classic reference book for
the pastry chef in training. Now in its third edition the authors
demystify much of the chemistry involved in baking.
Neoclassic View of Plated Desserts
Tish Boyle & Timothy Moriarty
This book should probably come with the warning: Help required. Their "Trio
of Apples" requires 12 recipes to complete! Simpler ones have only
three or four. However, for the professional it is inspirational. There
is a chapter on sugar work - pulled sugar, sugar cages, spun sugar and
thread. Hardcover, glamorous photos. $67.50.
the Sweet Kitchen
Written by our former colleague, Regan Daley, this is a book near
and dear to our hearts. Before she worked with us, Regan worked as a pastry
chef. Here she shares her knowledge of the equipment, techniques, and ingredients
that make up the 'Sweet Kitchen'. Included are lists of tried and
true flavour combinations. Mouth-watering recipes that follow illustrate
the soundness of those combinations. Colour photos. The book recently won
the IACP Cookbook of the Year Award for 2001. $60.00. Recipe: Poppyseed
Angel Food Cake with Grapefruit Curd.
edited by Rick Rodgers
Originally drawn together by Marion Cunningham and Flo Braker, this
baker's dozen of pastry pros has shared a passion and knowledge of baking
for over a decade. Now
the group, which includes Peter Reinhart, Lindsey Shere and Alice
Medrich brings its collective wisdom on ingredients, equipment, technique
and recipes to the rest
of the world. Colour photos. $59.95. Recipe: Our
Favorite Butter Cake.
Back to top