The Big Book of Baking & Viennoiserie

This newly translated volume brings together two French professional baking titles into one essential English-language edition. The first half, focused on bread, comes from instructors at the prestigious École Hôtelière de Lausanne; the second, centered on Viennoiserie, is a collaboration among four accomplished French pastry chefs.

Step-by-step instructional photography accompanies many of the recipes, offering visual guidance for both techniques and finished presentation. From classic loaves to intricate laminated dough creations, the book balances practicality with inspiration.

That said, the written instructions assume a solid working knowledge of baking fundamentals. This is a book for applying pastry skills—not for acquiring them. In a standout section on viennoiseries de prestige, for example, the focus is on elaborate, showcase-worthy pieces built on layered doughs, often supported by a dozen or more detailed process images.

Both beautiful and rigorous, this is a valuable reference for experienced bakers looking to expand their range with professional-level insight, structure, and flavor.

Hardcover. Color photographs throughout.