{"title":"Professional Baking and Pastry Cookbooks","description":"\u003cscript type=\"application\/ld+json\"\u003e\n    {\n      \"@context\": \"https:\/\/schema.org\",\n      \"@type\": \"OfferCatalog\",\n      \"itemListElement\": [\n          {\n            \"@type\": \"ListItem\",\n            \"position\": \"1\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/sourdough-panettone-and-viennoiserie-c\", \n            \"name\": \"Sourdough Panettone and Viennoiserie\" \n          },\n          {\n            \"@type\": \"ListItem\",\n            \"position\": \"2\",\n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/neapolitan-pizza-the-a-scientific-guide-about-the-artisanal-process-p\",\n            \"name\": \"Neapolitan Pizza, The: A Scientific Guide About the Artisanal Process\"\n          }, \n          {\n            \"@type\": \"ListItem\",\n            \"position\": \"3\",\n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/modernist-pizza\",\n            \"name\": \"Modernist Pizza\"\n          },\n                                        {\n            \"@type\": \"ListItem\",\n            \"position\": \"4\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/sourdough-baking-a-treatise\", \n            \"name\": \"Sourdough Baking: A Treatise\" \n          },\n\n                                        {\n            \"@type\": \"ListItem\",\n            \"position\": \"5\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/breaking-the-mould\", \n            \"name\": \"Breaking the Mould\"\n          },\n\n\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"6\", \n            \"url\": \"hhttps:\/\/www.kitchenartsandletters.com\/products\/all-about-croissant\", \n            \"name\": \"All About Croissant\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"7\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/bread-book-ideas-and-innovations\", \n            \"name\": \"Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation\"\n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"8\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/the-sweet-side-of-sourdough-50-irresistible-recipes-for-pastries-buns-cakes-cookies-and-more\", \n            \"name\": \"The Sweet Side of Sourdough: 50 Irresistible Recipes for Pastries, Buns, Cakes, Cookies, and More\"\n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"9\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/so-good-the-magasine-of-haute-patisserie-26\", \n            \"name\": \"So Good #26: The Magazine of Haute Pâtisserie\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"10\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/adapt-a-unique-pastry-concept\", \n            \"name\": \"Adapt: A Unique Pastry Concept\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"11\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/so-good-28\", \n            \"name\": \"So Good #28: The Magazine of Haute Pâtisserie\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"12\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/so-good-27\", \n            \"name\": \"So Good #27: The Magazine of Haute Pâtisserie\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"13\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/gramme-manuel-dune-cuisine-parisienne\", \n            \"name\": \"Gramme: Manuel d'une Cuisine Parisienne\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"14\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/wild-sweetness-recipes-inspired-by-nature\", \n            \"name\": \"Wild Sweetness: Recipes Inspired by Nature\" \n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"15\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/oh-la-la\", \n            \"name\": \"Oh Là Là! A Practical Guide to Creative Bakery and Viennoiserie\"\n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"15\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/la-france-des-patisseries\", \n            \"name\": \"La France des Patisseries\"\n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"17\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/southern-ground-reclaiming-flavor-through-stone-milled-flour\", \n            \"name\": \"Southern Ground: Reclaiming Flavor Through Stone Milled Flour\"\n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"18\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/panettone-y-bolleria-de-masa-madre\", \n            \"name\": \"Panettone y Bolleria de Masa Madre\"\n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"19\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/opera-patisserie-english\", \n            \"name\": \"Opera Patisserie (English)\"\n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"20\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/good-book-of-southern-baking-the-a-revival-of-biscuits-cakes-and-cornbread\", \n            \"name\": \"The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread\"\n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"21\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/eclairs\", \n            \"name\": \"Éclairs: 20 ans de creation\"\n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"22\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/pastry-revolution-49\", \n            \"name\": \"Pastry Revolution 49\"\n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"23\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/new-european-baking\", \n            \"name\": \"New European Baking: 99 Recipes for Breads, Brioches, and Pastries\"\n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"24\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/bread-head\", \n            \"name\": \"Bread Head: Baking for the Road Less Traveled\"\n          },\n{\n            \"@type\": \"ListItem\",\n            \"position\": \"25\", \n            \"url\": \"https:\/\/www.kitchenartsandletters.com\/products\/poilane-the-secrets-of-the-world-famous-bread-bakery\", \n            \"name\": \"Poilâne, the Secrets of the World-famous Bread Bakery\"\n          }\n      ] \n    }\n\u003c\/script\u003e\n\u003cp\u003eOur collection caters to serious bakers, pastry chefs, and industry professionals. It features an extensive selection of baking cookbooks covering a wide range of topics, including professional bread-making, innovative pastry and baking creations, and complex pastry-making techniques.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eOur books and magazines are carefully selected to provide you with the most up-to-date and practical information on baking and pastry arts. The works here offer detailed step-by-step instructions, comprehensive techniques, and helpful tips and tricks from industry experts, helping you improve your craft and hone your skills to perfection.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"font-weight: 400;\"\u003eBooks for professional bakers and pastry chefs\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBooks for professional pastry chefs offer a combination of ingenuity, imagination, and practicality. We import baking cookbooks from all over the world that showcase the talents of professional bakers so you can put their ideas and know-how to work in a pastry kitchen. Even if you never use a single recipe, these high-level books can inspire your own creativity.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"font-weight: 400;\"\u003eProfessional baking techniques\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe most inspiring pastry chef books can be highly technical manuals that explore complex processes in great detail. We think \u003c\/span\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/sourdough-panettone-and-viennoiserie-c?_pos=1\u0026amp;_sid=6fa1f2f89\u0026amp;_ss=r\"\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eSourdough Panettone and Viennoiserie\u003c\/span\u003e\u003c\/i\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e by Thomas Teffri-Chambelland is a great example of this kind of professional pastry chef book. It includes several different methods for making the required dough, and it features insights from more than half a dozen specialty bakers.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"font-weight: 400;\"\u003eInnovative pastry and baking\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eOther pastry books for chefs are written to demonstrate creativity. While they have recipes, they’re just as much about the visual inspiration that professional pastry chefs need on the job. One great example of this type of book is \u003c\/span\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/breaking-the-mould?_pos=2\u0026amp;_sid=10e2cd653\u0026amp;_ss=r\u0026amp;variant=39282340069509\"\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eBreaking the Mould\u003c\/span\u003e\u003c\/i\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e by Damian Wager, a British pastry chef whose creativity reminds us a little of Jackson Pollock.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"font-weight: 400;\"\u003eImported pastry books for professionals\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAs you look through our choices for great pastry books for chefs, please keep in mind that many of these books are imported from Europe, so they will often only have metric measurements by weight. They will not use American cups. Most professional pastry kitchens operate this way anyway, but we like to make it clear for our customers so they can choose the books most useful for them.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"font-weight: 400;\"\u003eProfessional bread baking books\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eOf course, there are bread books in this category as well. We know some professional bakers are really only interested in bread—or at least, that’s what they’re responsible for in their line of work. Sourdough bread has become a topic of great interest all over the world, and we’re excited to import some of the most comprehensive professional bread books as well as pastry.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"font-weight: 400;\"\u003eWhich professional baking or pastry chef book is the one for you?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eChoosing the right cookbook for baking depends on your interests and what you hope to gain from reading the book. If you're overwhelmed by the selection, don't worry—we're here to help.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe take great care in selecting and reviewing every professional baking book we offer. We don’t just go with what the publishers say; we pride ourselves on providing honest and informed descriptions based on our extensive expertise in the field. We assess each book's strengths and weaknesses and consider who would benefit the most from reading it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIf you're a professional baker or pastry chef interested in books focusing on specific baking techniques, ingredients, or pastry styles, we can help you find books that provide inspiration, guidance, or new ideas for your creations. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIf you're searching for a specific kind of pastry or baking book but need help knowing where to begin, feel free to \u003c\/span\u003e\u003ca href=\"mailto:letters@kitchenartsandletters.com\"\u003e\u003cspan style=\"font-weight: 400;\"\u003econtact us by email.\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e We're always delighted to offer assistance, and we'll make every effort to locate the type of book you’re looking for.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003ci\u003eLooking for professional chef cookbooks? Browse our collection of \u003c\/i\u003e\u003c\/b\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/collections\/chefs-restaurants\"\u003e\u003cb\u003e\u003ci\u003ebooks by leading cooks and great restaurants\u003c\/i\u003e\u003c\/b\u003e\u003c\/a\u003e\u003cb\u003e\u003ci\u003e from all over the world.\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e","products":[{"product_id":"30-indispensible-ice-creams-helados-imprescindibles-p","title":"30 Indispensable Ice Creams\/Helados Imprescindibles","description":"\u003cp\u003eAfter learning ice cream making as a child from his grandfather, who used a hand-cranked churn, Jaume Turro studied under the legendary Spanish ice cream maker Angelo Corvito as well as several Italian masters, and now runs a pair of Barcelona ice cream and pastry shops.\u003c\/p\u003e\n\u003cp\u003eIn this book, he presents carefully crafted recipes—designed to preserve subtle flavor qualities of ingredients that are often cooked and then frozen—which cover all the popular European standards (hazelnut, dark chocolate, pistachio) and a few more surprising types, such as whiskey.\u003c\/p\u003e\n\u003cp\u003eJust as useful are his insights into choosing what range of flavors to offer in shop or on a restaurant menu, factoring in seasonal ingredient availability, the need to have both familiar and fresh choices, and the creation of an identity that customers come to associate with an establishment.\u003c\/p\u003e\n\u003cp\u003eFlexibind. Color photographs throughout.  In Spanish and English.\u003c\/p\u003e","brand":"JVIL","offers":[{"title":"Default Title","offer_id":34812458500229,"sku":"Jaume Turro","price":62.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Turro.jpg?v=1623703965"},{"product_id":"alphabet-the-c","title":"The Alphabet","description":"\u003cp\u003eInspired by the success of a popular Instagram post series, the Swiss-based chocolate company created this book. They note, “To keep pushing the boundaries of flavor and elevate chefs’ creativity, the team of Cacao Barry® pastry chefs has developed a collection of practical recipes rooted in our French pastry heritage and the desire for bringing a progressive approach to pastry.”\u003c\/p\u003e\n\u003cp\u003eRecipes are grouped into four sections using classic French definitions: biscuits, crèmes \u0026amp; mousses, glaçages, and pâtes. While a quick scan of the table of contents might suggest that there are only 37 recipes for the likes of financiers, ganache, mirror glaze, and pâte sablé, most of these headings contain several variations. So the basic recipe for pain de gênes, for instance, is accompanied by versions made with cocoa powder, with chocolate, and with cacao paste.\u003c\/p\u003e\n\u003cp\u003eNotes throughout the book provide important insights on why you might choose a particular recipe: one glaze does not crack when sliced, making a portioned dessert more attractive. Another is more stable at room temperature. Some products have better keeping qualities; others are sweeter; still others have a denser texture while yet another is airier. The authors also make clear where and how they have departed from traditional formulations in creating their own recipes. Needless to say, all recipes specify Cacao Barry products.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eMetric measure only. In English.\u003c\/strong\u003e\u003c\/p\u003e","brand":"JVIL","offers":[{"title":"Default Title","offer_id":34812461449349,"sku":"Cacao Barry","price":58.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/the-alphabet.jpg?v=1785346987"},{"product_id":"anarkia-c","title":"Anarkia","description":"\u003cp\u003eThe Roca family's \u003ca href=\"https:\/\/cellercanroca.com\/en\/\/\"\u003eEl Celler de Can Roca\u003c\/a\u003e in Girona, Spain, appears at or near the top of nearly every survey of the world's best restaurants. Jordi, the youngest of the family's three sons, is the pastry chef there, as renowned for his technical mastery as for his imagination.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAnarkia\u003c\/em\u003e is Jordi Roca's first pastry book for a professional audience, featuring nearly 100 desserts from El Celler de Can Roca, as well as a small handful of savory dishes which were inspired by innovations in the pastry kitchen. Step-by-step photo sequences for nearly every dessert highlight important techniques for both cooking and assembly. In total there are more than two thousand photographs.\u003c\/p\u003e\n\u003cp\u003eThe anarchy referred to in the title might best be thought of as a freedom from boundaries rather than complete chaos. Roca's organization of the book suggests his ability to riff on ingredients, flavors, techniques, or even travel experiences as he creates dishes that have their starting point in everything from a piece of fresh fruit to reflections on childhood memories to a whiff of perfume or a visit to Istanbul.\u003c\/p\u003e\n\u003cp\u003eGorgeous color photography throughout. Hardcover. 560 pages. In English.  \u003c\/p\u003e","brand":"JSPM","offers":[{"title":"Default Title","offer_id":34812463120517,"sku":"Jordi Roca","price":155.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/RocaAnarkia.jpg?v=1785349293"},{"product_id":"bachour-gastro","title":"Bachour: Gastro","description":"\u003cp\u003eOne of the most respected pastry chefs working today, the award-winning Antonio Bachour offers here a full array of small desserts and pastries, beautifully photographed and supported by step-by-step photography showcasing how he creates them.\u003c\/p\u003e\n\u003cp\u003eWritten in both English and Spanish,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBachour Gastro\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003edisplays creativity as well as technical accomplishment, both of those informed by the chef’s extensive international travels. A “taco” consists of a tempered chocolate shell filled with chocolate crémeux, mango-guava coulis, and almond caramel. The classic carrot cake reappears enrobed in a cream cheese whipped ganache and topped with mango-pineapple compote. “Madagascar” is a miniature tart inspired by Pierre Hermé, in which the crust, the almond cake it holds, the mascarpone ganache, the almond praliné, and crème pâtissiére are all richly infused with vanilla. And among several savory treats, Bachour includes “Quiche”: croissant dough filled with Gruyére cheese and bacon.\u003c\/p\u003e\n\u003cp\u003eAnyone tasked with producing petits fours, mignardises, or plated desserts, or in stocking an eye-catching pastry case will find a great deal of utility and inspiration in this handsomely produced work. Chef Bachour’s books always seem to have a short life, so we have taken a strong position on it in order to be able to cope with significant demand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn English and Spanish.\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"JVIL","offers":[{"title":"Default Title","offer_id":34812470329477,"sku":"Antonio Bachour","price":85.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/BachourGastro.jpg?v=1625950239"},{"product_id":"baking-at-republique-c","title":"Baking at Republique","description":"\u003cp\u003eRépublique occupies the space on South La Brea Avenue in Los Angeles that was once home to Nancy Silverton's legendary La Brea bakery. And although Silverton has written a laudatory introduction for this book, it's clear that Margaret Manzke has her own vision of what makes for great baking.\u003c\/p\u003e\n\n\u003cp\u003eInfluenced by her training and work in savory kitchens, Manzke prefers clean, simple flavors: \"If there's fruit in the pastry, I want to taste the fruit more than anything else,\" she notes. \"I like to showcase one particular flavor or ingredient in a pastry, making sure that it's dominant and that whoever's eating it knows what it is, so they can identify it right away.\"\u003c\/p\u003e\n\n\u003cp\u003eEleven of the book's twelve chapters begin with a master recipe or technique (e.g. brioche, pain au lait, muffins, cookies) that provides a rigorous base for the imaginative creations that follow. Master pâte à choux and turn the dough into everything from raspberry-vanilla cream puffs to Parmesan churros and black sesame-kumquat eclairs. Or plunge right in to persimmon tea cakes, strawberry-white chocolate scones, or sweet potato-spice muffins. You won't have a hard time finding things you want to bake.\u003c\/p\u003e\n\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"TSP","offers":[{"title":"Default Title","offer_id":34812470952069,"sku":"Margarita Manzke","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Manzke.jpg?v=1625950241"},{"product_id":"baking-at-the-20th-century-cafe-c","title":"Baking at the 20th Century Cafe","description":"\u003cp\u003eThe glories of Austro-Hungarian cakes, pastries, and desserts are legendary. But they have received little recent attention in \u003ca href=\"https:\/\/www.kitchenartsandletters.com\/collections\/professional-baking\"\u003ebaking books\u003c\/a\u003e. Michelle Polzine is here to remedy that with this captivating collection of recipes from her San Francisco bakery.\u003c\/p\u003e\n\u003cp\u003eMeticulous recipes, sometimes supported by careful step-by-step photographs, walk you through the creation of such classics as Sacher, Dobos, and Lizner tortes, Esterhazy Schnitten, vanilla kipferl cookies, and strudel,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eliebchen\u003c\/em\u003e, strudel. There is other traditional Eastern European fare as well, including Moldovan cheese and nettle pie.\u003c\/p\u003e\n\u003cp\u003eBut Polzine is not content to rest on other bakers’ laurels, treating some of the best ingredients California and the US have to offer with inspiration from Mitteleuropa: cranberry-ginger upside cakes, a date-pistachio torte, Meyer lemon-coconut cheesecake, tangerine and coffee granita.\u003c\/p\u003e\n\u003cp\u003eAnd yes, the cafe’s legendary honey cake is here as well, an elaborate ten-layer creation for which people make pilgrimages. None of this is quick-and-easy baking, but that isn’t to say it’s not wonderfully rewarding.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"WORA","offers":[{"title":"Default Title","offer_id":34812470984837,"sku":"Michelle Polzine","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Polzine.jpg?v=1626122215"},{"product_id":"baking-with-licker-home-baking-with-asian-accents","title":"Baking With Licker: Home Baking With Asian Accents","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJason Licker, whose previous\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/lickerland\/\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/kitchenartsandletters.com\/product\/lickerland\/\"\u003eLickerland\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eearned him a James Beard-award nomination, turns his considerable experience as a pastry chef working in Asia to a collection of baked goods that draw on flavors from a variety of cuisines there.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIt’s worth noting that while this energetic and detail-oriented book proclaims that it’s for home baking, it is inescapably the work of a pastry professional. Measurements are almost entirely by weight in grams and many of the desserts are assembled from several separately prepared component. None of which detracts from the considerable imagination on display here from the very first recipe: chocolate chip cookies flavored with a dose of Japanese ponzu sauce. As Licker says the savory flavors “are precisely what will\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eaccentuate\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ethe sweet and fatty chocolate chip cookie base without altering its basic foundation.”\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAnd so he’s off, galloping across traditions, mixing things up, but always able to explain exactly why he’s doing what he’s doing when he adds sesame mousse to a Black Forest cake, swaps sake for rum in his babas, or spiking his corn muffins with\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003etogarashi\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003espice mix.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis will get you out of any baking rut you’re in.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003ePaperback. Color photographs throughout.\u003c\/p\u003e","brand":"SMP","offers":[{"title":"Default Title","offer_id":34812471246981,"sku":"Jason Licker","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/LickerBaking.jpg?v=1626963741"},{"product_id":"bien-cuit-the-art-of-bread-c","title":"Bien Cuit: The Art of Bread","description":"\u003cp\u003e“Bien Cuit” literally means “well baked.” But it also implies a state of baking perfection when a bread’s crust is at what Golper calls its “bliss point:” flavor is brought to its maximum just as an expertly cooked steak is perfectly grilled.\u003c\/p\u003e\n\u003cp\u003eIn his gorgeous new book, Golper shares recipes developed for home kitchens from the breads he sells at his Brooklyn bakery and supplies to some of NYC’s finest restaurants. Astutely selected flour blends provide unequalled richness of texture and taste that he teaches you to execute in your own oven.\u003c\/p\u003e\n\u003cp\u003eCaramelized onion bread; pane dolce made using a starter formed from scraps of fermented croissant dough; sourdough buckwheat loaves; Basque-inspired fougasse with olives and almonds. Remarkable!\u003c\/p\u003e\n\u003cp\u003eColor photographs throughout. Hardcover.\u003c\/p\u003e","brand":"SSN","offers":[{"title":"Default Title","offer_id":34812475277445,"sku":"Zachary Golper \u0026 Peter Kaminsky","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/BienCuit.jpg?v=1785519877"},{"product_id":"brooks-headleys-fancy-desserts-the-recipes-of-del-postos-james-beard-award-wi-p","title":"Brooks Headley's Fancy Desserts: The Recipes of Del Posto's James Beard Award-Winning Pastry Chef (Paperback)","description":"\u003cp\u003eDefying conventions left and right, this debut book from the pastry chef of Manhattan's Michelin-starred Del Posto, offers a highly personal journey through the creative ambitions of a punk rock drummer who happens to have galvanized the attention of his fellow pastry professionals around the city and the country.\u003c\/p\u003e\n\u003cp\u003eThere is a chapter on vegetable desserts (eggplant and chocolate, cucumber creamsicle), a series of tributes to cooks and chefs he idolizes, and plenty of recollections of adventures while band touring and while eating and working in kitchens around the country. And yes, some awesome desserts that make extra sense once you've gotten to know Headley and his highly idiosyncratic mix of reverence for tradition and willingness to break all the rules. You will never own another book like this.\u003c\/p\u003e\n\u003cp\u003ePaperback. Color photographs throughout.\u003c\/p\u003e","brand":"WWN","offers":[{"title":"Default Title","offer_id":34812481405061,"sku":"Brooks Headley","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/HeadletFancyPaper.jpg?v=1785880099"},{"product_id":"chocolate-recipes-and-techniques-from-the-ferrandi-school-of-culinary-arts-c","title":"Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts","description":"\u003cp\u003e\u003cstrong\u003eThis is what the publisher tells us about the book:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe ultimate reference on cooking with chocolate from Ferrandi, the Parisian school of culinary arts that Le Monde dubbed the \"Harvard of gastronomy.\"\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThis book--a complete chocolate course for the home chef from the world-renowned professional culinary school Ferrandi Paris--presents comprehensive techniques for working with chocolate, from tempering and decorative flourishes to recipes such as the Opéra pastry or molten chocolate cake.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFrom rich chocolate ganache to melt-in-your mouth truffles, this book leads aspiring bakers through every step--from basic to special-occasion skills. Starting with advice on how to equip your kitchen, plus essential techniques, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from frozen ice creams and sorbets to candies.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFerrandi's experienced teaching team of master chefs adapted their recipes for the home cook. This fully illustrated intensive course in the art of baking with chocolate provides all of the fundamental techniques and recipes that are the building blocks of the illustrious French chocolate tradition, explained step-by-step in text and images. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePractical information is presented in tables, diagrams, and sidebars for handy reference. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time. This extensive reference provides everything an amateur home chef or experienced professional needs to master chocolate recipes for all occasions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHardcover. Color photographs throughout.\u003c\/span\u003e\u003c\/p\u003e","brand":"RDH","offers":[{"title":"Default Title","offer_id":34812489105541,"sku":"Ferrandi Paris","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/FerrandiChocolate.jpg?v=1785966106"},{"product_id":"crossing-borders-sweet-crossingh","title":"Crossing Borders\/Sweet Crossing","description":"\u003cp\u003eThis is two books in one. Turn the savory-focused\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCrossing Borders\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eover to find\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eSweet Crossings, \u003c\/em\u003ea collection of plated desserts.\u003c\/p\u003e\n\u003cp\u003eWith photography by Battman and recipes from leading culinary professionals, these books offer imaginative excursions beyond traditional cuisines as the creators blend elements from different cultures to create fresh new ideas. On the savory side you’ll find handsomely photographed recipes from chefs such as\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eMichael Anthony, David Burke, Aaron Bludorn, Heather Carlucci, Gabrielle Kreuther, Eric Ripert, Bryce Shuman\u003c\/strong\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eMichael White\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eOn the sweet side, contributors include\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eAntonio Bachour, Florian Bellanger, Ron Ben-Israel, James Distefano, Michelle Goldsmith, Karen McGrath, Christina Tosi\u003c\/strong\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eMichael Zebrowski\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout\u003c\/p\u003e","brand":"BATT","offers":[{"title":"Default Title","offer_id":34812497821829,"sku":"Alan Battman","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/crossing-borders-dual-cover-e1531083572148.jpg?v=1786306301"},{"product_id":"desseralite-c","title":"Desseralite","description":"\u003cp\u003eRemarkable flavor combinations in fruit desserts.\u003c\/p\u003e\n\u003cp\u003eAfter a career that included work in small, high-end restaurants in France, as well as gigs in Dubai, Tokyo, Beirut, and St. Petersburg, in 2015 Jessica Préalpato became the pastry chef at the Michelin three-starred Alain Ducasse au Plaza Athénée in Paris.\u003c\/p\u003e\n\u003cp\u003eIt was about that time that Ducasse began re-inventing the restaurant along the lines of \"\u003cem\u003enaturalité\u003c\/em\u003e\" or \"naturality,\" placing an emphasis on the fundamental flavors and textures of main ingredients.\u003c\/p\u003e\n\u003cp\u003e\"Desseralité\" represents the extension of this idea to the realm of desserts and includes some bold, imaginative combinations of flavors. Fresh and dried figs with green coffee ice-cream; strawberries with goat cheese curd and lime-arugula pesto; fresh and roast cherries with spring honey and watercress; fresh persimmons with persimmon ice cream, walnuts and rosehip wine.\u003c\/p\u003e\n\u003cp\u003eIn contrast to Cedric Grolet's showstopping presentations in his fruit desserts (available in \u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/fruits\/\"\u003eFrench\u003c\/a\u003e, \u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/frutas-spanish-language\/\"\u003eSpanish\u003c\/a\u003e, and \u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/fruits-english-language\/\"\u003eEnglish\u003c\/a\u003e), Préalpato's plates are simpler, with a coolly refined informality that suggests great confidence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn French\u003c\/strong\u003e. Color photographs throughout. Hardcover.\u003c\/p\u003e","brand":"FADE","offers":[{"title":"Default Title","offer_id":34812502507653,"sku":"Jessica Préalpato","price":89.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/PrealpatoA.jpg?v=1786309717"},{"product_id":"dessert-fourplayh","title":"Dessert Fourplay","description":"\u003cp\u003eThe daring, innovative badboy of the American dessert scene is also a dedicated hard worker, an approach demonstrated clearly by his debut cookbook. The former pastry chef at NYC's Restaurant Daniel and Jean-Georges, he is also well known for serving as the head judge on Bravo TV's Top Chef: Just Desserts. \u003c\/p\u003e\n\u003cp\u003eHere, Iuzzini offers a series of mini desserts in quartets of complementary flavors and textures. Each can be served individually, but offered as a flight, they soar. One sample foursome: mango lassi; coconut pain perdu with cream cheese ice cream and papaya-lime compote; flambéed bananas with rum-and-coke ice cream and peanut phyllo crisps; pineapple polenta cake with ginger-spice sauce. \u003c\/p\u003e\n\u003cp\u003eProfessionals will quickly see that the flavor and texture ideas abound here and the book provides fertile ground for additional imaginative inspiration.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"CWN","offers":[{"title":"Default Title","offer_id":34812502573189,"sku":"Johnny Iuzzini","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Iuzzini_Dessert_Four_PlayA.jpg?v=1786310003"},{"product_id":"ephemere-les-desserts-a-lassiette-c","title":"Ephemere: Les Desserts a L'assiette","description":"\u003cp\u003eCouvreur’s rapid rise through some of France’s finest hotel pastry kitchens has led to his opening three shops of his own in Paris, as well as a boutique in London’s Harrod’s department store. He’s known for his willingness to borrow ingredients or techniques from the savory side of the kitchen, as well as for this dramatic presentations,\u003c\/p\u003e\n\u003cp\u003eIn this book focused on plated desserts, Couvreur offers more than thirty of his own highly detailed recipes, accompanied by precise assembly diagrams. In addition, he has enlisted more than a dozen of his peers to share their own signature creations. The chef’s own desserts include a dramatic roast pineapple with lime glaze and a cardamom sorbet; strawberry-herb millefeuille with black pepper and sumac; and a green apple vacherin with shiso. Contributing chefs include Michaël Bartocetti of Le Cinq (cherries marinated in sakura tea and umeboshi vinegar); Aurélien Rivoire of Pavillon Ledoyen (mushroom marshmallows with chocolate, apricot and fleur de sel); and David Toutain of the eponymous restaurant (purple basil cream spheres with currant and raspberry in several forms).\u003c\/p\u003e\n\u003cp\u003eLots of beautiful presentations here, along with the all the fresh ideas.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIn French.\u003c\/strong\u003e\u003c\/p\u003e","brand":"FSOL","offers":[{"title":"Default Title","offer_id":34812509454469,"sku":"Yann Couvreur","price":75.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Ephemere-Les-deerts-a-l-aiette.jpg?v=1786483438"},{"product_id":"evolution-techniques-and-ingredients-for-modern-pastry-p","title":"Evolution: Techniques and Ingredients for Modern Pastry","description":"\u003cp\u003ePuigvert’s career as a pastry cook includes stints at El Celler de Can Roca and as both student and instructor at Barcelona’s Epai Sucre before starting his own pastry consultancy. Here he experiments with a number of classic pastry components to make them more versatile. Raspberry gelee, for instance, is rendered heat stable so that it can be baked as a layer inside a cake; lower sugar meringues can be given savory flavors or even dehydrated for greater textural effect. Much to play around with here, and much to profit from.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn English and Spanish.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFlexibind. Color photographs throughout.\u003c\/p\u003e","brand":"JVIL","offers":[{"title":"Default Title","offer_id":34812510765189,"sku":"Jordi Puigvert","price":69.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Puigvert.jpg?v=1786554180"},{"product_id":"fine-chocolates-gold-c","title":"Fine Chocolates Gold","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWybauw’s long career as a confectioner and culinary instructor was previously best represented by his four\u003cem\u003e Fine Chocolate\u003c\/em\u003e books published over nearly a decade. 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Color illustrations throughout.\u003c\/span\u003e\u003c\/p\u003e","brand":"ANTC","offers":[{"title":"Default Title","offer_id":34812514173061,"sku":"Jean-Pierre Wybauw","price":150.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/fine_chocolates_gold_by_jean-pierre_wybauw_40504_5021f6cd-4312-4261-824e-738ec5dbc7c1.jpg?v=1786567017"},{"product_id":"flour-water-yeast-salt-passion-vera-pizza-napoletana-c","title":"Flour Water Yeast Salt Passion: Vera Pizza Napoletana","description":"\u003cp\u003eImported directly by us from Italy and published by a guild of traditional Neapolitan pizza makers who united in the face of fast food and industrialization,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFlour Water Yeast Salt Passion \u003c\/em\u003eis both a guide to artisan pizza making and a salute to the pizza culture of Naples.\u003c\/p\u003e\n\u003cp\u003eA useful companion to\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/neapolitan-pizza-the-a-scientific-guide-about-the-artisanal-process\/\"\u003e\u003cem\u003eThe Neapolitan Pizza: A Scientific Guide\u003c\/em\u003e\u003c\/a\u003e, this book offers 65 recipes for time-honored varieties of pizza—including the guild approved classic Neapolitan dough recipe—taken from the bakers of its native city. 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Color photographs throughout.\u003c\/p\u003e","brand":"ABR","offers":[{"title":"Default Title","offer_id":34812522332293,"sku":"Francois Perret","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Perret.jpg?v=1625950311"},{"product_id":"frozen-desserts","title":"Frozen Desserts","description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003eHere is what the publisher tells us about the book:\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book provides all the basic information a pastry professional needs. Introductory chapters include the history and evolution of frozen desserts; ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors; and equipment including churning machines, production equipment, and storage and serving containers. Also included are essentials on storage, sanitation, and production and serving techniques.\u003c\/p\u003e\n\u003cp\u003eRecipe chapters cover Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet; Non-Dairy Desserts, which include sorbet and granites; and Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles. Each recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes.\u003c\/p\u003e\n\u003cp\u003eThe final chapter, Finished Items, makes use of these base recipes and shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses. Recipes are illustrated throughout by full-color beauty photographs. An instructor's manual and companion website are also available for classroom use.\u003c\/p\u003e\n\u003cp\u003e Hardcover. Color photographs throughout. \u003c\/p\u003e","brand":"WIL","offers":[{"title":"Default Title","offer_id":34812523675781,"sku":"Francisco J. Migoya","price":66.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/9780470118665.jpg?v=1787000832"},{"product_id":"fruit-the-art-of-pastry-c","title":"Fruit: The Art of Pastry","description":"\u003cp\u003eCausing a sensation on \u003ca href=\"https:\/\/www.instagram.com\/cedricgrolet\/\"\u003eInstagram\u003c\/a\u003e even as he helms the pastry kitchens at Alain Ducasse's Michelin 3-star restaurant Le Meurice in Paris, Grolet has a remarkable talent for crafting stunning plated desserts.\u003c\/p\u003e\n\u003cp\u003eMost notable are \"false fruits,\" which are amazingly lifelike recreations of lemons, passion fruit, bananas, apricots, and the like from gelées, ganaches, marmalades, and other fundamental preparations. Here, in \u003cem\u003eFruit\u003c\/em\u003e, he showcases those vivid recreations among 95 recipes of great creativity that also include eclairs, tarts, sorbets, and an array of other delights.\u003c\/p\u003e\n\u003cp\u003eChapters cover citrus fruit, stone fruit, fruit with seeds, exotic fruit, berries, wild fruit, and even nuts. The photography is superb. Much inspiration.\u003c\/p\u003e\n\u003cp\u003eThis edition is in \u003cstrong\u003eEnglish\u003c\/strong\u003e. Hardcover. Color photographs throughout. \u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/fruits\/\"\u003eAlso available in French.\u003c\/a\u003e \u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/frutas-spanish-language\/\"\u003eAlso available in Spanish.\u003c\/a\u003e  \u003c\/p\u003e","brand":"ABR","offers":[{"title":"Default Title","offer_id":34812523937925,"sku":"Cedric Grolet","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/GROLETCOVER.jpg?v=1787001945"},{"product_id":"fruits-c","title":"Fruits (French language)","description":"\u003cp\u003eCausing a sensation on\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/cedricgrolet\/\"\u003eInstagram\u003c\/a\u003e even as he helms the pastry kitchens at Alain Ducasse’s Michelin 3-star restaurant Le Meurice in Paris, Grolet has a remarkable talent for crafting stunning plated desserts. Most notable are “false fruits,” which are amazingly lifelike recreations of lemons, passion fruit, bananas, apricots, and the like from gelées, ganaches, marmalades, and other fundamental preparations.\u003c\/p\u003e\n\u003cp\u003eHere, in\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFruits\u003c\/em\u003e, he showcases those vivid recreations among 95 recipes of great creativity that also include eclairs, tarts, sorbets, and an array of other delights. Chapters cover citrus fruit, stone fruit, fruit with seeds, exotic fruit, berries, wild fruit, and even nuts.\u003c\/p\u003e\n\u003cp\u003eThis is an extremely exciting resource for anyone who seeks fresh inspiration in the pastry kitchen.\u003c\/p\u003e\n\u003cp\u003eIn\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eFrench\u003c\/strong\u003e. Color photographs throughout. Hardcover.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/fruits-english-language\/\"\u003eAlso available in English.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/frutas-spanish-language\/\"\u003eAlso available in Spanish.\u003c\/a\u003e\u003c\/p\u003e","brand":"FADE","offers":[{"title":"Default Title","offer_id":34812523970693,"sku":"Cedric Grolet","price":85.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/GROLETCOVER_9beb64c8-d86a-40fa-b5fb-fac38e792464.jpg?v=1787002119"},{"product_id":"frutas-c","title":"Frutas (Spanish language)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eCausing a sensation on\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.instagram.com\/cedricgrolet\/\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/www.instagram.com\/cedricgrolet\/\"\u003eInstagram\u003c\/a\u003e even as he helms the pastry kitchens at Alain Ducasse’s Michelin 3-star restaurant Le Meurice in Paris, Grolet has a remarkable talent for crafting stunning plated desserts. Most notable are “false fruits,” which are amazingly lifelike recreations of lemons, passion fruit, bananas, apricots, and the like from gelées, ganaches, marmalades, and other fundamental preparations.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHere, in\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eFruitas,\u003c\/em\u003e he showcases those vivid recreations among 95 recipes of great creativity that also include eclairs, tarts, sorbets, and an array of other delights. Chapters cover citrus fruit, stone fruit, fruit with seeds, exotic fruit, berries, wild fruit, and even nuts.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis is an extremely exciting resource for anyone who seeks fresh inspiration in the pastry kitchen.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSpanish\u003c\/strong\u003e. Color photographs throughout. Hardcover.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/fruits-english-language\/\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/kitchenartsandletters.com\/product\/fruits-english-language\/\"\u003eAlso available in English.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/fruits\/\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/kitchenartsandletters.com\/product\/fruits\/\"\u003eAlso available in French\u003c\/a\u003e.\u003c\/p\u003e","brand":"JSPA","offers":[{"title":"Default Title","offer_id":34812524068997,"sku":"Cedric Grolet","price":85.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/GROLETCOVER_42648ad9-1cc1-4e74-858b-b9a5bdfde9ce.jpg?v=1787002621"},{"product_id":"galettes-50-recettes-des-rois-de-la-patisserie-c","title":"Galettes: 50 Recettes Des Rois De La Patisserie","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTwo renowned former pastry chefs turned instructors present a gorgeously fanciful collection of contemporary French galettes. Although the word is commonly translated as “cakes,” that doesn’t really do justice to the sophisticated pastries included here.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFelder, who ran the pastry kitchen at at Crillon, and Lesecq, who did the same at Le Meurice, now lead a pastry school in Alsace. Their highly detailed recipes demonstrate just how skilled they are at explicit instruction. But imagination is also fully evident here in the likes of a mango-passion-fruit and lime galette, in another of apples and cassis, and still others featuring candied orange peel with almond ice cream, or pistachio and raspberry.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDetailed process photo sequences help in the creation of the elegant, contemporary finishes that set these galettes apart.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover. Color photographs.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eIn French.\u003c\/strong\u003e\u003c\/p\u003e","brand":"FMAR","offers":[{"title":"Default Title","offer_id":34812524331141,"sku":"Christophe Felder \u0026 Camille Lesecq","price":75.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/FelderGalette.jpg?v=1627587625"},{"product_id":"la-grotta-ice-creams-and-sorbets-c","title":"La Grotta: Ice Creams and Sorbets","description":"\u003cp data-mce-fragment=\"1\"\u003eWith a seasonal London business selling her frozen desserts in shops and at public markets from April to December (she believes that ice cream doesn’t melt properly in the mouth below 57ºF), Kitty Travers has made a name as a technically precise but imaginative creator.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHere’s a sample of the flavors this book offers:\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eKumquat custard ice cream\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCarrot seed ice cream\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eRhubarb and raspberry ripple ice cream\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePeach leaf milk ice\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCucumber and sour cream ice cream\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eTomato and white peach ice cream\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eWild Fig and watermelon ice cream\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eVanilla plum ice cream\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIf all you seek is comfort food, move on. But if you want to indulge in some flights of fancy, here’s a partner for you.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"CWN","offers":[{"title":"Default Title","offer_id":34812547465349,"sku":"Kitty Travers","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Travers.jpg?v=1627402474"},{"product_id":"lickerland-asian-accented-desserts-by-jason-licker-f","title":"Lickerland: Asian Accented Desserts by Jason Licker","description":"\u003cp\u003eThis fresh, handsome, self-published collection of plated desserts comes from Licker, an American pastry chef whose career path included working at Jean-Georges and Nobu Miami before several long stints at top hotels in Asian cities such as Bangkok, Shanghai, Hong Kong, and Singapore.\u003c\/p\u003e\n\u003cp\u003eNot surprisingly, Asian ingredients play a significant role here in desserts such as a cherry-yuzu chiffon cake, lemongrass-marinated pineapple gyoza, and lime and coco éclair. Flavor ideas here are impressive!\u003c\/p\u003e\n\u003cp\u003eThe recipes are explicit and carefully written and it’s worth noting that measurements are solely in metric and by weight. Just as notable is the esteem in which Licker’s colleagues clearly hold him: in addition to forewords by Florian Bellanger and Johnny Iuzzini, there are endorsements from numerous chefs and bakers attesting to his imagination and technical prowess.\u003c\/p\u003e\n\u003cp\u003eColor photographs throughout. Flexibind\u003c\/p\u003e","brand":"SMP","offers":[{"title":"Default Title","offer_id":34812549988485,"sku":"Jason Licker","price":49.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Licker.jpg?v=1625950356"},{"product_id":"living-bread-tradition-and-innovation-in-artisan-bread-making-c","title":"Living Bread: Tradition and Innovation in Artisan Bread Making","description":"\u003cp\u003eDaniel Leader, founder of New York's Bread Alone bakery, is a restless soul who is always investigating what other serious bakers are doing. Here he provides an inspiring and rigorous collection of bread recipes—largely but not exclusively pre-fermented or sourdough— drawn from or inspired by some of the world's great boulangers. Leader makes it very clear that he's writing for serious bakers: ingredient measurements are provided in baker's percentages or by metric weight. No messing around with cups and all the uncertainty they introduce. Recipes also include notes for professional kitchens, suggesting things such as the incorporation of an autolyse duing the mixing process or baking olive oil-rich loaves on parchment to keep the floor of a deck oven free from grease.\u003c\/p\u003e\n\u003cp\u003eThe breads themselves are an appealing and interesting assortment. In addition to expected standards such as baguettes and ciabattas, there are innovative loaves such as a laminated honey rye infused with lemon and herbs, a German seed loaf updated with the addition of quinoa, and a circular loaf from Nantes that incorporates a high percentage of buckwheat. Leader also profiles and shares ideas from bakers throughout Europe, from Finland to Sicily and makes it clear how much he admires their work and perseverance. One could almost plot a bread-lovers Grand Tour by reading \u003cem\u003eLiving Bread\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"AVY","offers":[{"title":"Default Title","offer_id":34812550873221,"sku":"Daniel Leader with Lauren Chattman","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Leader.jpg?v=1625950356"},{"product_id":"ma-promesse-recit-dun-patissier-dexception-p","title":"Ma Promesse: Recit D'un Patissier D'exception","description":"\u003cp\u003eThe Pastry World Champion in 2003 and a MOF in Pastry and Confectionery since 2007, Angelo Musa has parlayed a professional reputation for innovation into a remarkable career. His responsibilities at l'Hôtel Plaza Athénée require him to be there just 10 days a month; the remainder of the time he works as a consultant for other enterprises around the world.\u003c\/p\u003e\n\n\u003cp\u003eHis account of how he achieved this enviable position is more inspiring than surprising. He did not, for instance, avoid hard work, unpleasant bosses, or moment of disappointment. But he brings a literate and culturally aware approach to the stories of the creation or refinement of desserts which have been the hallmarks of his career, and which appear in photographs throughout the book and in a recipe section at the back.\u003c\/p\u003e\n\n\u003cp\u003eFor anyone curious about the career path of a successful baking professional in France, Musa's account is engaging and honest. And the desserts are head-turning.\u003c\/p\u003e\n\n\u003cp\u003eIn French. Color photographs throughout. Paperback.\u003c\/p\u003e","brand":"FMAR","offers":[{"title":"Default Title","offer_id":34812552937605,"sku":"Angelo Musa","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/MusaMarbleTest.jpg?v=1625518325"},{"product_id":"mastering-bread-the-art-and-practice-of-handmade-sourdough-yeast-bread-and-pa-c","title":"Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eWith two previous “Mastering” books (\u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/mastering-pasta\/\"\u003ePasta\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/mastering-pizza\/\"\u003ePizza\u003c\/a\u003e), Philadelphia chef Marc Vetri has demonstrated a terrific ability to combine strong technique instruction with very appealing recipes. Here, in\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eMastering Bread\u003c\/em\u003e, he extends that streak by working with Claire Kopp McWilliams, a former baker at one of his restaurants who now runs her own bakery in Philadelphia,\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.ursabakery.com\/\"\u003eUrsa\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThe two begin with thorough, well-informed discussions of grains, mixing methods, fermentation processes, shaping dough, and actual baking before presenting their first recipe on page 77 (for pita bread). The recipes that follow over the next 200 or so pages are supported by very detailed instructions and often by explicit photographic sequences to illustrate how the dough is shaped.\u003c\/p\u003e\n\u003cp\u003eWith chapters on simple yeast breads, enriched yeast breads, sourdoughs, enriched  sourdoughs, and even pastries, including a whole wheat rough puff and pâté à choux,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eMastering Bread\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003etreats your interest in good bread baking very seriously. Measurements are provided both for volume and weight (although you know you really need to be using weight, especially with bread) as well as in baker’s percentages for scaling to larger quantity baking.\u003c\/p\u003e\n\u003cp\u003eSolid and motivating as well.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"TSP","offers":[{"title":"Default Title","offer_id":34812557033605,"sku":"Marc Vetri \u0026 Claire Kopp McWilliams","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/VetriBread.jpg?v=1625950369"},{"product_id":"melba-2-pastry-magazine-by-apicius-and-montagud-editores-p","title":"Melba 2: Pastry Magazine by Apicius and Montagud Editores","description":"This is the second issue of Melba, which presents in English and French the highlights of recent issues of \u003cem\u003ePastry Revolution\u003c\/em\u003e magazine (published only in Spanish). It’s a vibrant and inspiring collection of the work of leading pastry chefs, with gorgeous presentation photographs for both plated desserts and pastry case items.\n\nAmong the many chefs whose work appears here are J\u003cstrong\u003eose Andr\u003c\/strong\u003e\u003cstrong\u003eés, Martin Benn, Mallory Cayon Natalie Eng, Cédric Grolet, Régis Marcon, Nick Muncy, Jordi Roca\u003c\/strong\u003e, and \u003cstrong\u003eAtsushi Tanaka\u003c\/strong\u003e.\n\nIn English and French. Color photographs throughout. Paperback.","brand":"JSPM","offers":[{"title":"Default Title","offer_id":34812559425669,"sku":"Montagud Editors","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/melba-2-cover-1.jpg?v=1625950371"},{"product_id":"melba-3-pastry-magazine-by-apicius-and-montagud-editores","title":"Melba 3: Pastry Magazine by Apicius \u0026 Montagud Editores","description":"\u003cp\u003eMontagud Editores of Barcelona and the team behind \u003ca title=\"Apicius #27\" href=\"https:\/\/kitchenartsandletters.com\/bookstore\/products-page\/magazines\/apicius-27\/\"\u003eApicius\u003c\/a\u003e magazine produce this pastry and bread periodical, named for the last dish served at elBulli (which was in turn named for the dessert created by Escoffier).\u003c\/p\u003e\n\u003cp\u003eFans of the long-running \u003ca title=\"Pastry Revolution #21\" href=\"https:\/\/kitchenartsandletters.com\/bookstore\/products-page\/professional\/pastry-revolution-21\/\"\u003e\u003cem\u003ePastry Revolution\u003c\/em\u003e\u003c\/a\u003e will recognize this as a collection of that magazine’s best pieces. But while \u003cem\u003ePR\u003c\/em\u003e is published only in Spanish, Melba is in English and French.\u003c\/p\u003e\n\u003cp\u003eAmong the many leading chefs bakers featured in this issue are \u003cstrong\u003eAlbert Adrià, Eneko Atxa, Claire Damon, Yann Duytsche, Jordi Roca, Rhian Shellshear\u003c\/strong\u003e, and \u003cstrong\u003eToni Vera\u003c\/strong\u003e. Each dish is accompanied by a full-page presentation photo so that a wide variety of styles are on display.\u003c\/p\u003e\n\u003cp\u003eColor photographs throughout. Paperback.\u003c\/p\u003e","brand":"JSPM","offers":[{"title":"Default Title","offer_id":34812559458437,"sku":"Montagud Editors","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/melba-3-cover.jpg?v=1625950372"},{"product_id":"modern-art-desserts-recipes-for-cakes-cookies-confections-and-frozen-treats-c","title":"Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats","description":"\u003cp\u003eEach of the desserts that Freeman has created for the Blue Bottle Cafe at the San Francisco Museum of Modern Art is inspired by a specific museum piece, from Wayne Thiebaud’s timeless cakes to a Buckminster Fuller design for an entire city to an unsettling Cindy Sherman photograph. Ambitiously designed and often intricately assembled, her cakes, cookies, trifles, and frozen delights display an amazing resourcefulness and offer a potent dose of inspiration to anyone who creates desserts and pastries for a living.\u003c\/p\u003e\n\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e\n\n\u003cp\u003e \u003c\/p\u003e","brand":"TSP","offers":[{"title":"Default Title","offer_id":34812562538629,"sku":"Caitlin Freeman","price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Freeman.jpg?v=1625950377"},{"product_id":"modernist-bread-c","title":"Modernist Bread","description":"\u003cp\u003e\u003cstrong\u003eSave $100 off the list price!\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe know there are other sellers out there trying to convince you to buy from them. And we're the little guys, but you've made us feel we're important to you, and we want to stick around. So we’re going to try hard—and then harder—-to earn your business.\u003c\/p\u003e\n\u003cp\u003eWe don’t have the splashy technology or the deep pockets of a nearly $400 billion company. Our investors are three people who poured their life savings and that of a few of their relatives into starting up this independent specialty bookstore and keeping it going.\u003c\/p\u003e\n\u003cp\u003eWhat we do have is the kind of knowledge and expertise that comes from 33 years of providing high-end food and drink books to the world’s top professionals. This even includes helping you decide whether or not you actually need this huge set of gorgeous books.\u003c\/p\u003e\n\u003cp\u003eThey are an investment, so let’s weigh the pros and cons of adding this set to your collection:\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eIt’s pricey.\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eThat’s true. After all, for the cost of these books you could have one great night out at a top restaurant. Or you might score single seat at \u003cem\u003eHamilton\u003c\/em\u003e on a Wednesday night when the cast is tired from having done the matinee. And that's if you're willing to sit at the back of the mezzanine. But spend the same on \u003cem\u003eModernist Bread\u003c\/em\u003e and you’ll be investing in lifetime access to the tested results of over four years of in-depth research and experimentation by leading, innovative bakers working with exciting new equipment. You’ll also get to be dazzled by the imaginative photography to which \u003cem\u003eModernist\u003c\/em\u003e enthusiasts have become accustomed.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eIt's a radical departure from what you think you know. \u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eThere's been a lot of emphasis over the last few decades on returning to traditional methods of bread making: the approach used by artisans before the rise of industrial production and agriculture. \u003cem\u003eModernist Bread\u003c\/em\u003e doesn't start with the assumption that the way it used to be done is the best way to do it now. But it doesn't throw everything out the window either. The set includes a sweeping global history of bread that will gratify the staunchest traditionalist. And as as we've already pointed out, \u003cem\u003eModernist Bread\u003c\/em\u003e is based on rigorous testing in pursuit of best practices. That's regardless of whether those practices are ancient or brand new.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eIt's only about leavened bread.\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eAlso true! No pastry here! No ice cream or sugarwork either. But whether you’re a baker with years of experience or a curious cook who geeked out over the original \u003cem\u003eModernist Cuisine\u003c\/em\u003e and is baking bread for the first time, you’ll discover the fascinating depth of complexity and beauty of bread, that almost primal food. You’ll be headed down rabbit holes in pursuit of such topics as Maillard reactions, hydration, assessing flour quality, and the basics of microbiology, all of which will give either your professional or home kitchen an edge.\u003c\/p\u003e\n\u003cp\u003eOk, maybe we’re not pitching that hard on passing up \u003cem\u003eModernist Bread\u003c\/em\u003e, and the chances are that if you came to this page, your curiosity was already piqued! So we'll admit it: You can’t really compare \u003cem\u003eModernist Bread\u003c\/em\u003e to anything else.\u003c\/p\u003e\n\u003cp\u003eYou’ll get: Five volumes, plus a compact kitchen manual, housed in a finger-print resistant stainless steel slipcase More than 2,500 pages of information Over 1,500 original recipes The fruits of the \u003cem\u003eModernist Bread\u003c\/em\u003e team’s collaboration with authorities such as Dr. Steven Jones, and authors Emily Buehler, Carl Hoseney, Ken Forkish, Richard Miscovich, Apollonia Poilâne, Peter Reinhart, Didier Rosada, and Maria Speck.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTo sweeten the deal, here is what we’ll do for you that the Behemoth won’t:\u003c\/strong\u003e In exchange for making your purchase today, we’ll offer you: \u003cstrong\u003eAn immediate savings of $100 off the $625 list price. That’s $525.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eQuestions? Ask us!\u003c\/p\u003e\n\u003cp\u003eHardcover in a stainless steel slipcase. 5 volumes plus a spiral-bound recipe digest printed on washable paper. Full color photography throughout.\u003c\/p\u003e","brand":"Cooking Lab","offers":[{"title":"Default Title","offer_id":34812563259525,"sku":"Nathan Mhyrvold \u0026 Francisco Migoya","price":525.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Modernist-Bread-Slip-Cover600.jpg?v=1625950378"},{"product_id":"neapolitan-pizza-the-a-scientific-guide-about-the-artisanal-process-p","title":"The Neapolitan Pizza: A Scientific Guide About the Artisanal Process","description":"\u003cp\u003eThe work of Neapolitan pizza makers is legendary, enmeshing them in lore and cultural history. And those aspects are by far the most written about. But this crisply translated work is concerned with the technical production of pizza doughs and their shaping.\u003c\/p\u003e\n\u003cp\u003eIt is, in many ways, the pizza equivalent of Emily Buehler's \u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/bread-science\/\"\u003eBread Science\u003c\/a\u003e. Chapters include wheat flour and how it is ground, legally classified, and evaluated in Italy; flour components and their behavior, including starch gelatinization and retrogradation; the function of water, yeast and salt; the rheological and fermentative properties required in pizza flour; a step-by-step analysis of production from the mixing process all the way through garnishing and baking; and a fifty-page visual troubleshooting guide that addresses everything from flaccid dough and uneven cooking to a bitter taste.\u003c\/p\u003e\n\u003cp\u003ePaolo Masi is Professor of Food Processes Engineering at the Università degli Studi di Napolo Frederico II. 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In English.  \u003c\/p\u003e","brand":"JDOV","offers":[{"title":"Default Title","offer_id":34812567650437,"sku":"Paolo Masi, Annalisa Romano, and Enzo Coccia","price":67.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Masi.jpg?v=1625950383"},{"product_id":"new-patissiers-the-c","title":"The New Patissiers","description":"\u003cp\u003eThirty-eight rising star pastry chefs are featured in this pleasingly photographed showcase for plated desserts and entremets. \u003c\/p\u003e\n\u003cp\u003eDupon, a blogger who focuses on all sorts of beautifully crafted objects, has ventured to seventeen different countries in pursuit of imaginative creations that range from a white peach tart flavored with rosemary and almond liqueur to a plated dish of white figs with port and raspberry caramel. \u003c\/p\u003e\n\u003cp\u003eAn impressive survey.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"T\u0026H","offers":[{"title":"Default Title","offer_id":34812568895621,"sku":"Olivier Dupon","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Dupon125.jpg?v=1625950386"},{"product_id":"obsession-c","title":"Obsession","description":"\u003cp\u003eBalaguer’s first solo book in fifteen years shows that the pastry chef who came to the fore at El Bulli in the late 1990s is still restlessly reinventing things.\u003c\/p\u003e\n\u003cp\u003eThere is a more mature confidence on display in this book than in his original \u003cem\u003eDessert Cuisine\u003c\/em\u003e; \u003cem\u003eObsession\u003c\/em\u003e relies less on technical innovation and more on flavor surprises and visual delights in its range of plated desserts, cakes, confections, and viennoiserie.\u003c\/p\u003e\n\u003cp\u003eNew York-style cheesecake is reassembled with a tender raspberry \u003cem\u003epâte de fruits\u003c\/em\u003e and a vinegar reduction; a chocolate, apricot, mandarin, and marshmallow cake makes playful reference to the sculptures of Richard Serra; and a puff-pastry brioche spiral would easily be the most dramatic item on any breakfast plate. Brilliant.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn English and Spanish.\u003c\/strong\u003e Cloth. Color photographs throughout.  \u003c\/p\u003e","brand":"JVIL","offers":[{"title":"Default Title","offer_id":34812572172421,"sku":"Oriol Balaguer","price":89.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Balaguer500.jpg?v=1625950395"},{"product_id":"one-week-with-yann-duytsche-c","title":"One Week With Yann Duytsche","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eBorn and trained in France but now one of Spain’s leading pastry chefs and the proprietor of the Barcelona pastry Dolc, Duytsche is known for his innovation as well as his dedication to the refinement of his production methods. As he says here, “These are creations that have matured and evolved for a long time to achieve success (they are not prototypes.)”\u003c\/p\u003e\n\u003cp\u003eThe 65 pastries in this book are arranged in six chapters, each of which represents a different day of the week and a different type of baked good: doughs on Monday, cookies and verrines on Tuesday, chocolates on Wednesday, cakes on Thursday, plated desserts on Friday, \u003cem\u003emignardises\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eon Saturday, and tartlets on Sunday. Throughout the book the author sometimes offers advice on how to best sell the items. For a pair of mini-truffles he notes that they are “specifically designed to taste with coffee. They are sold wrapped in a 150 g ballotin to promote an impulsive and attractive sale.”\u003c\/p\u003e\n\u003cp\u003ePacked with inspiring flavor and presentation ideas, but wholly practical thanks to Duytsche’s meticulous recipes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn Spanish and English.\u003c\/strong\u003e Color photographs throughout. Hardcover.\u003c\/p\u003e","brand":"JVIL","offers":[{"title":"Default Title","offer_id":34812574171269,"sku":"Yann Duytsche","price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Yann.jpg?v=1625950397"},{"product_id":"opera-patisserie-english","title":"Opera Patisserie (English)","description":"\u003cp\u003eThis lushly photographed book presents the pastries that Cedric Grolet offers at the patisserie he recently opened a few blocks from Paris’s famed opera house. There Grolet largely leaves behind the trompe l’oieil showmanship of his earlier \u003ca href=\"https:\/\/kitchenartsandletters.com\/product\/fruits-english-language\/\"\u003e\u003cem\u003eFruit\u003c\/em\u003e \u003c\/a\u003eand demonstrates command of classic baker’s artistry, even as he employs it in fresh and elegant ways. With chapters on viennoiseries, patisserie, and finished desserts,\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eOpera\u003c\/em\u003e offers plenty of practical inspiration for changing up popular standards. Grolet updates a classic \u003cem\u003ecouronne\u003c\/em\u003e by using a laminated dough that is formed into a pull-apart ring of spiraled buns. He miniaturizes Sachertortes and \u003cem\u003eParis Brest \u003c\/em\u003efor individual servings, and offers a free-form \u003cem\u003egalette\u003c\/em\u003e-like\u003cem\u003e tarte à la crème\u003c\/em\u003e. It’s worth noting that recipe instructions are very brief and assume a strong acquaintance with professional pastry work.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003cstrong\u003e In English.\u003c\/strong\u003e\u003c\/p\u003e","brand":"ABR","offers":[{"title":"Default Title","offer_id":34812574433413,"sku":"Cedric Grolet","price":60.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/GroletOperaEnglish.jpg?v=1625950399"},{"product_id":"pains-de-boulangers-c","title":"Pains De Boulangers","description":"\u003cp\u003eThis is a fascinating tour of the breads that are the pride of different French regions and cities. Each bread is given a thorough introduction that includes as much as is known of its history and the reason it enjoys a special place in the culture of a particular place.\u003c\/p\u003e\n\u003cp\u003eAmong the many breads included are the pain brié of Calvados, the fouée of Touraine and Anjou, the portemanteau of Toulouse, the rye from Thiézac, the fougasse of the Mediterranean Midi, the boiled bread of the Alps, and, of course, the Parisian baguette.\u003c\/p\u003e\n\u003cp\u003eExtensive photography shows traditional mixing and shaping methods, as well as the use of a variety of ovens and other equipment (some of which would probably horrify bureaucrats in Brussels obsessed with modernization of production standards).\u003c\/p\u003e\n\u003cp\u003eAvailable in English as well. The author is an ethnologist and social anthropologist specializing in bread.\u003c\/p\u003e\n\u003cp\u003eIn French. Hardcover. Color photographs throughout.\u003c\/p\u003e","brand":"FSMP","offers":[{"title":"Default Title","offer_id":34812576071813,"sku":"Mouette Barboff","price":79.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/Pains.jpg?v=1625950401"},{"product_id":"paris-des-patisseries-100-recettes-irresistibles-50-patissiers-incontournables","title":"Paris Des Patisseries: 100 Recettes Irresistibles, 50 Patissiers Incontournables","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis pastry tour of Paris features the work of 50 of the city’s leading pastry chefs. Arranged by regions of the city, it includes contributions from shops and restaurants such as Pierre Hermé, Fauchon, Le Bristol.\u003c\/p\u003e\n\u003cp\u003eHerein you’ll discover delights such as a Paris-Brest reimagined with pistachio and raspberries; doughnuts topped with brown butter-glazed popcorn; individual mango-passionfruit cheese cakes on a crust made from speculoos and muesli; bostock piped with cassis filling; black sesame and yuzu tart; and flaky turnovers encasing lemon marmalade.\u003c\/p\u003e\n\u003cp\u003eRemarkably diverse, with a good mixture of classic and modern treats. And not a bad guide book for the days when travel to Paris is again possible.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn French\u003c\/strong\u003e. Hardcover. Color photographs throughout.\u003c\/p\u003e","brand":"FADE","offers":[{"title":"Default Title","offer_id":34812576792709,"sku":"Francois Blanc","price":69.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/BlancParis.jpg?v=1626965079"},{"product_id":"pastry-chefs-little-black-book-the-volume-ii","title":"Pastry Chef's Little Black Book, The: Volume II; The Definitive Recipe Collection; For Chefs, By Chefs","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/www.kitchenartsandletters.com\/products\/pastry-chefs-little-black-book-the-the-definitive-recipe-collection-for-chef\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThe Pastry Chef’s Little Black Book\u003c\/em\u003e\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003efirst appeared in 2018 and was instantly recognized as an important and practical reference for professional kitchens. Now it has a supplement.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLike the original collection of recipes for stand alone desserts or building blocks in elaborate finished desserts,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eThe Pastry Chef’s Little Black Book, Volume II\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis designed to be\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eused\u003c\/strong\u003e. 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And yes, like its predecessor, it’s not really little; and in this case, it’s not even black. But it’s useful.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover. Color insert; black-and-white photographs throughout\u003c\/p\u003e","brand":"BATT","offers":[{"title":"Default Title","offer_id":34812577710213,"sku":"Michael Zebrowski \u0026 Michael Mignano","price":49.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/pastry-chefs-volume-2-purple-2.jpg?v=1626709313"},{"product_id":"pastry-revolution-20","title":"OP: Pastry Revolution 20","description":"\u003cp\u003ePublished four times a year in Spain, \u003cem\u003ePastry Revolution\u003c\/em\u003e is like \u003cem\u003eArt Culinaire\u003c\/em\u003e for baking professionals: a hip, up-to-date survey of the work of leading practitioners, kitted out with slick presentation photography, short profiles of featured chefs and cooks, and, of course, recipes. 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Paperback.\u003c\/p\u003e","brand":"JSPM","offers":[{"title":"Default Title","offer_id":34812577742981,"sku":"Montagud Editors","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/pastryrevolution-24-cover.jpg?v=1625950403"},{"product_id":"pastry-revolution-24-p","title":"Pastry Revolution 24","description":"\u003cp data-mce-fragment=\"1\"\u003ePublished four times a year in Spain, \u003cem data-mce-fragment=\"1\"\u003ePastry Revolution\u003c\/em\u003e is like \u003cem data-mce-fragment=\"1\"\u003eArt Culinaire\u003c\/em\u003e for baking professionals: a hip, up-to-date survey of the work of leading practitioners, kitted out with slick presentation photography, short profiles of featured chefs and cooks, and, of course, recipes.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAmong the chefs featured in this issue are:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJordi Roca\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof El Celler de Can Roca,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eClaire Damon\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof de Gateaux et du Pain,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJesus Segura\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof Trivio, and\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGeorgina Crespo\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof Fleca Balmes.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn Spanish only. Color photographs throughout. Paperback.\u003c\/p\u003e","brand":"JSPM","offers":[{"title":"Default Title","offer_id":34812577775749,"sku":"Montagud Editores","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/pastryrevolution-24-cover_55959299-139c-48af-8aa1-ccb720a1e518.jpg?v=1626818118"},{"product_id":"pastry-revolution-34-p","title":"Pastry Revolution 34","description":"\u003cp data-mce-fragment=\"1\"\u003ePublished four times a year in Spain, \u003cem data-mce-fragment=\"1\"\u003ePastry Revolution\u003c\/em\u003e is like \u003cem data-mce-fragment=\"1\"\u003eArt Culinaire\u003c\/em\u003e for baking professionals: a hip, up-to-date survey of the work of leading practitioners, kitted out with slick presentation photography, short profiles of featured chefs and cooks, and, of course, recipes.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFeatured in this chocolate-intensive issue are:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGustavo Sáez\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof 99 Restaurants;\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJason Brown\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof Maxwell-made;\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMaurits can der Vooren\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof Fooddesign;\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eJordi Roca\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof El Celler de Can Roca;\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMario Sandoval\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof Coque;\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBegoña Rodrigo\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof La Salita;\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePepe Solla\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof Casa Solla;\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFina Puigdeval\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof Les Cols;\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRoberto Ruiz\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof Punto MX; and more than twenty other chefs.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn Spanish. Paperback. Color photographs throughout.\u003c\/p\u003e","brand":"JSPM","offers":[{"title":"Default Title","offer_id":34812577939589,"sku":"Montagud Editores","price":29.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/PR34Cover.jpg?v=1626817798"},{"product_id":"pastry-revolution-41-p","title":"Pastry Revolution 41","description":"\u003cp data-mce-fragment=\"1\"\u003ePublished four times a year in Spain, \u003cem data-mce-fragment=\"1\"\u003ePastry Revolution\u003c\/em\u003e is like \u003cem data-mce-fragment=\"1\"\u003eArt Culinaire\u003c\/em\u003e for baking professionals: a hip, up-to-date survey of the work of leading practitioners, kitted out with slick presentation photography, short profiles of featured chefs and cooks, and, of course, recipes.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis issue highlights pastry chefs from Michelin-starred restaurants in Spain. It’s not a complete selection, but the list of contributors is indeed impressive. Among them:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJordi Cruz\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eABaC\u003c\/strong\u003e;\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJordi\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRoca\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEl Celler de Can Roca\u003c\/strong\u003e;\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePaolo\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCasagrande\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLasarte\u003c\/strong\u003e;\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eElena\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eArzak\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eArzak\u003c\/strong\u003e;\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePedro\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSubijana\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAkelare\u003c\/strong\u003e;\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAngel\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLeon\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAponiente\u003c\/strong\u003e;\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEneko\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAtxa\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAzurmendi; Martin Berasategui\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003eof\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMartin Berasategui.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eIn Spanish\u003c\/strong\u003e. Paperback. Color photographs throughout.\u003c\/p\u003e","brand":"JSPM","offers":[{"title":"Default Title","offer_id":34812578103429,"sku":"Montagud Editores","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/PR_41_l-2.jpg?v=1626817168"},{"product_id":"pastry-revolution-43","title":"Pastry Revolution 43","description":"\u003cp data-mce-fragment=\"1\"\u003ePublished four times a year in Spain, \u003cem data-mce-fragment=\"1\"\u003ePastry Revolution\u003c\/em\u003e is like \u003cem data-mce-fragment=\"1\"\u003eArt Culinaire\u003c\/em\u003e for baking professionals: a hip, up-to-date survey of the work of leading practitioners, kitted out with slick presentation photography, short profiles of featured chefs and cooks, and, of course, recipes.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIssue #43 is all about dairy products. It features the work of chefs such as\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eJordi Roca\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEl Celler de Can Roca\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003ein Girona;\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eYann\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDuytsche\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDolç\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003ein Barcelona;\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMagnus\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eNilsson\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof the lamentably shuttered\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFäviken\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003ein Sweden;\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePierre\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHermé\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof the renowned Parisian pastry shops;\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFabrizio\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFiorani\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBulgari\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ein Tokyo;\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThomas\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRaquel\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLe Bernardin\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ein New York City;and\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCristobal Castillo\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eand\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eNatalia Patti\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCarmen Gourmet\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ein Barcelona.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eIn Spanish,\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ePaperback. Color photographs throughout.\u003c\/p\u003e","brand":"JSPM","offers":[{"title":"Default Title","offer_id":34812578168965,"sku":"Montagud Editores","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/PR_43_l.jpg?v=1626816974"},{"product_id":"pastry-revolution-44","title":"Pastry Revolution 44","description":"\u003cp data-mce-fragment=\"1\"\u003ePublished four times a year in Spain, \u003cem data-mce-fragment=\"1\"\u003ePastry Revolution\u003c\/em\u003e is like \u003cem data-mce-fragment=\"1\"\u003eArt Culinaire\u003c\/em\u003e for baking professionals: a hip, up-to-date survey of the work of leading practitioners, kitted out with slick presentation photography, short profiles of featured chefs and cooks, and, of course, recipes.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIssue #44 focuses on sweet sauces,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003esalsas dulces\u003c\/em\u003e. Among the many chefs contributing are\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMartin Benn\u003c\/strong\u003e, erstwhile of\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSepia\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ein Sydney;\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBegoña Rodrigo\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLa Salita\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ein Valencia;\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFrédéric Bau\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eValrhona\u003c\/strong\u003e;\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eToni Vera\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCanal\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ein\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBarcelona\u003c\/strong\u003e;\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRafael\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCharquero\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAl Messila\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ein Qatar;\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDavide Oldani\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRestaurante D’O\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ein Italy; and\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFina\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ePuigdeval\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eof\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLes Cols\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ein Girona.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eIn Spanish.\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ePaperback. Color photographs throughout.\u003c\/p\u003e","brand":"JSPM","offers":[{"title":"Default Title","offer_id":34812578201733,"sku":"Montagud Editores","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/PR_44_web_l.jpg?v=1626816898"},{"product_id":"pastry-school-100-step-by-step-recipes-c","title":"Pastry School: 100 Step-by-step Recipes","description":"\u003cp\u003eWith schools on five continents, Le Cordon Bleu has now been training chefs and cooks for more than 120 years. In this disciplined and methodical review of classic pastry recipes and techniques they offer a sturdy and useful reference work for the creation of everything from \u003cem\u003emacarons\u003c\/em\u003e and \u003cem\u003eéclairs\u003c\/em\u003e to tarts, \u003cem\u003eentremets\u003c\/em\u003e, and plated desserts.\u003c\/p\u003e\n\u003cp\u003eTo this emphasis on core recipes and processes they add a bright contemporary edge with flavor combinations that step outside the classic range: the venerable \u003cem\u003edacquoise\u003c\/em\u003e is demonstrated in a fig, mango and spice version. The beloved holiday Yule log is updated with mandarin and nougat. Meringue tart gets a grapefruit filling. Little lollipops—ideal as mignardises—combine blackcurrant with praline paste. We're impressed by the combination of utility and imagination.\u003c\/p\u003e\n\u003cp\u003eHardcover. Step-by-step and presentation photographs in color throughout.\u003c\/p\u003e","brand":"QGRB","offers":[{"title":"Default Title","offer_id":34812578332805,"sku":"Le Cordon Bleu","price":59.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/LeCordonBleu_PastrySchool.jpg?v=1625950403"},{"product_id":"patisserie-mastering-the-fundamentals-of-french-pastry-c","title":"Patisserie: Mastering the Fundamentals of French Pastry","description":"\u003cp data-mce-fragment=\"1\"\u003eWe’re delighted to see an English-language edition of this comprehensive guide to classic and modern French pastry. Felder, formerly of Fauchon, Guy Savoy, and the Hôtel de Crillon, now runs a pastry school in Strasbourg, and his attention to precise instruction is visible here in 3,200 step-by-step photographs detailing the creation of everything from a simple pâte brisée to croissants, petits fours, and verrines. A useful resource in any professional pastry kitchen and a boon to those who are teaching themselves. 800 pages.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"RIZ","offers":[{"title":"Default Title","offer_id":34812578791557,"sku":"Christophe Felder","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/71Rby8eIQcL.jpg?v=1627404815"},{"product_id":"pie-room-the","title":"The Pie Room","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eIn the recent swarm of pie books, savory pies have been almost a quiet afterthought. But in\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Pie Room\u003c\/em\u003e, Calum Franklin, chef of London’s Holborn Dining Room, demonstrates the dizzying possibilities of vegetables, fish, poultry, and meats in pastry cases.\u003c\/p\u003e\n\u003cp\u003eFrom his riff on the classic British sausage roll and prawn-filled vol-au-vents, to ‘nduja-stuffed brioche or smoked eel, potato and parsley quiche, Franklin deftly pairs flavors and textures, using just the right crust and the right shape to allow all the ingredients to cook properly. He wants his crusts crisp and golden, and the foods they encase to be fully cooked. That can mean some rather strict instructions and emphatic cautions that “I cannot stress enough how important this is.” But if there’s a point in turning to someone who’s built a career on cooking something, it’s to glean insights like this.\u003c\/p\u003e\n\u003cp\u003eThere are some sweet pies as well, just in case you go in for that sort of thing.\u003c\/p\u003e\n\u003cp\u003eMetric measurements are used and weights are much more common than volume.\u003c\/p\u003e\n\u003cp\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"BBY","offers":[{"title":"Default Title","offer_id":34812581052549,"sku":"Calum Franklin","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/FranklinPie.jpg?v=1625950408"},{"product_id":"prisma-c","title":"Prisma","description":"\u003cp\u003eBorn in the Netherlands, Haasnoot worked in New York, Hong Kong, Taipei, and Kuwait City before returning to Holland. The winner of several international pastry and chocolate competitions, he has a dramatic visual style and a fascination with the excitement that color brings to his creation.\u003c\/p\u003e\n\u003cp\u003eIn \u003cem\u003ePrisma\u003c\/em\u003e (Spanish for \"prism\") Haasnoot offers 48 highly detailed recipes grouped by color. White because of its balance, elegance and lightness. Yellow for being the color of ideas and spontaneity. Red because it represents the necessary passion for a trade like that of a pastry chef. Green for being the color of nature and freshness. Purple because it symbolizes magic, imagination, inspiration, and creativity. And finally, black for its sobriety and nobility.\u003c\/p\u003e\n\u003cp\u003eThe recipes are almost entirely for tarts, entremets, and other cakes. The vibrant colors come from a diverse array of ingredients and flavorings: mangoes with lemongrass; apples with apricot; cherries with lemon; currants and almonds; cassis with chocolate; shiso and kumquats; hazelnuts and coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn English. \u003c\/strong\u003eHardcover. Color photographs throughout.\u003c\/p\u003e","brand":"JVIL","offers":[{"title":"Default Title","offer_id":34812584984709,"sku":"Frank Haasnoot","price":98.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/products\/HaasnootCover.jpg?v=1625950414"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/collections\/Adam81PLqgm4-NL_2.jpg?v=1627228289","url":"https:\/\/www.kitchenartsandletters.com\/collections\/professional-baking.oembed?page=9","provider":"Kitchen Arts \u0026 Letters","version":"1.0","type":"link"}