The Pastry Chef’s Little Black Book first appeared in 2018 and was instantly recognized as an important and practical reference for professional kitchens. Now it has a supplement.
Like the original collection of recipes for stand alone desserts or building blocks in elaborate finished desserts, The Pastry Chef’s Little Black Book, Volume II is designed to be used. It provides simple, highly readable page layouts, metric and US-standard measurements, and brief, concise instructions for an additional 300 components in 13 all-new categories including decorative mediums, specialized diets, jams & compotes, and much more.
It’s no longer necessary to start at square one when a kitchen needs a lemon ice cream, rhubarb soup, soft ginger caramels, or a gluten-free streusel. Pastry cooks can rely on the work of two authors who have had long careers as professionals. After time spent at restaurants such as Bouley and Café Boulud, Michael Zebrowski is now a pastry instructor at The Culinary Institute of America. Michael Mignano, the former executive pastry chef of The Pierre, now runs his own start-up pastry shop, Farine Baking Company, in New York City.
A worthwhile investment for any professional kitchen or pastry cook. And yes, like its predecessor, it’s not really little; and in this case, it’s not even black. But it’s useful.
Hardcover. Color insert; black-and-white photographs throughout