Viennoiserie: Leçons en Pas à Pas

This large format book offers nearly 400 pages of step-by-step instruction in the creation of laminated and enriched doughs used in the production of brioche, croissant, galette, kouign amann, and even items such as focaccia, fougasse, English muffins, and bagels.

Author Cyrille Van Der Stuyft is recognized by his peers as a Meilleur Ouvrier de France, a professional distinction for those who excel in their craft; he earned the accreditation at the age of 27.

The emphasis on technique in this book means that it favors instruction over innovation, which is not to say that it is disconnected from contemporary trends and flavors. Readers will see not only how to mix the various doughs and batters, but how to shape them in the creation of everything from free-form loaves to single-serving items.

In addition to the staple items listed above, the book provides recipes and instructions for items which are less well-known in the US, including

• Gâche, a braided loaf from the Vendée region
• Bugnes, a fried pastry from Provence which may be the ancestor of New Orleans’ beignets
• Roulé pistache, a colorful disc of filled, laminated dough
• Praliné cubes

Explicit and detailed, the book works with metric measure and by weight.

Hardcover. Color photographs throughout. In French.