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The largest nonprofit resource site for professional pastry chefs and bakers
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Modern French Pastry |
Complete collection of French Pastry for the professional. |
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Nancy Silverton's Breads from the LA Brea Bakery : Recipes for the
Connoisseur |
The owner and chef of L.A.'s famous and successful La Brea Bakery reveals her magical recipes, adapted for home baking. 25 photos. |
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The Neighborhood Bake Shop : Recipes and Reminiscences of America's |
Butternut Texas pecan pie, New York Lemon Chiffon Cake, Raisin Pumpernickel, Wheat Walnut Bread. Who doesn't have memories of such delectable bake shop treats? Those memories are captured here in 125 recipes from around the country, along with nostalgic photographs of the "bakery around the corner, " index and mail-order guide. 44 photos. |
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Nick Malgieri's Perfect Pastry : Create Fantastic Desserts by Mastering the |
Successful pastries combine textures and tastes. Here the
author teaches the how and why of every |
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The New French Baker : Perfect Pastries and Beautiful Breads from Your Kitchen |
Contains 200 recipes. For example: Upside-down Caramel Custard, Hazelnut Praline Torte, Normandy Sourdough Apple Bread, and Coffee-Walnut Cake. The results are sophisticated enough to please the professional, but the directions can be followed by even the most inexperienced of bakers. With The New French Baker, learn the basic techniques that enable you to make wonderful cookies, puddings, tarts, breads, cakes, pastries, ice creams, and sorbets. |
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1001
Chocolate Treats |
The book includes recipes for chocolate cakes, cookies, candies, sauces, ice cream, and everything else made from chocolate. Every recipe is photographed in color. 1001 recipes photographed in full color. |
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Paris
Boulangerie-Patisserie |
Describes a tour of Paris with dozens of recipes and 150 stunning full-color photos. Advice on using the equipment of French bakers and detailed, workable recipes add up to a book that is practical and inspiring. |
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Petit Fours, Chocolate, Frozen Deserts, Sugar Work (French Professional
Pastry Series)
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This book provides a complete overview of basic techniques and applications for making Petits Fours, chocolate, frozen desserts, and sugar work. |
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Professional French Pastry Series : Doughs, Batters, and Meringues (French
Professional Pastry Series , Vol 1) |
Volume 1 of this series presents all of the important techniques
for pastries, doughs, batters, and meringues |
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The Patissier's Art : Professional Breads, Cakes, Pies, Pastries, and Puddings and Theodore H. Karousos |
Combines a treasury of 800 baking and other dessert recipes with a complete guide to procedures, equipment and ingredients. Features classic desserts and up-to-date recipes reflecting current trends. Includes 16 pages of color photographs. |
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Practical Baking |
A book for the professional. Covers basic operations in bread making: Egg, French & Italian Bread; Hard & Soft Rolls; Puff Pastries; Cake Mixing Methods; Icings and Toppings, and more. Contains fully-tested recipes and step-by-step illustrations. 552 line drawings, 364 tables, 8 halftones. |
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Practical Bakery |
Practical Bakery covers the full range of baking theory and skills, including bread making processes, short pastry, and puff pastry products. |
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Perfect Chocolate Desserts |
From airy chocolate soufflé and sorbet to sumptuously rich cakes and crispy chocolate crème. |
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Professional Baking |
This comprehensive reference offers step-by-step instruction for everything from breads and pastries to soufflés and frozen desserts. Includes a new chapter on restaurant-style desserts as well as new recipes for cakes, tarts, sorbets, and ice creams. 50 illustrations. |
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