Gourmet Baking & Dessert

Baking With Julia: Based on the Pbs Series Hosted by Julia Child

Baking with Julia is not only a book full of glorious recipes but also one that continues Julia's teaching tradition. Basic techniques come alive and are easily comprehensible in recipes that demonstrate the myriad ways of raising dough, glazing cakes, and decorating crusts. This is the resource you'll turn to again and again for all your baking needs.

Professional Baking

This Fourth Edition of the 2002 IACP Cookbook Award Winner for Best Technical/Reference gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, the new edition includes new chapters on artisan breads and baking and pastry equipment, plus 125 new color photographs and 50 extra illustrations showcasing more procedures and finished dishes.

The Professional Pastry Chef: Fundamentals of Baking and Pastry

A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever.

Baking and Pastry : Mastering the Art and Craft

Having attained a sort of unofficial status as the final arbiter in American cooking, the Culinary Institute of America (that other CIA) brings the proper authority to this encyclopedic work. Surely no single chef or restaurant team would be trusted to cover such a range of subjects, from yeast dough, quick breads, pies and cookies to confections, decorations and wedding cakes.

A Modernist View of Plated Desserts

"Modernism is simply the result of the extremely progressive evolution of the American pastry industry. With the use of all ethnic influences, creative flavor combinations enhanced by incredibly visual designs is truly the global trend-setter for the millennium." "A Modernist View of Plated Desserts" examines modernist techniques and style in splendid and copious detail. These 50 desserts seem to spring directly from the imagination of the 25 top pastry chefs who created them. The authors also demonstrate how a dessert can take on a modernist classification by altering its central design. 150 color photos.

Grand Finales: A Neoclassic View of Plated Desserts

"A Neoclassic View of Plated Desserts demonstrates both the subtle and theatrical pizzazz of a talented collective of visionaries." -Andrew MacLauchlan Executive Pastry Chef, Coyote Cafe "A brilliant addition to Tish Boyle's and Timothy Moriarty's series of cookbooks. This dynamic duo has thoroughly translated the recipes of some of our country's leading pastry chefs with immense ease and perfection.

Chocolate Desserts by Pierre Herme

Since Pierre Herme is probably the best pastry chef in the world, and chocolate the best dessert flavor, it's no surprise that this stellar combination, presented in Chocolate Desserts by Pierre Herme is dazzling.

Death by Chocolate : The Last Word on a Consuming Passion

Chocophiles will sigh in anticipation of glimpsing the dreamy dark desserts pictured in this sleekly illustrated work. Captured in shades of cocoa chiaroscuro to deep espresso are easy-to-make standards such as chocolate pots de creme and chocolate mousse.

Chocolate: From Simple Cookies to Extravagant Showstoppers

Nick Malgieri, who taught us everything we need to know about baking in How to Bake, takes on chocolate, the world's favorite food. With the authoritative accessibility he brings to his teaching, Nick bridges the gap between the professional baker and the home cook. He knows techniques and ingredients and he teaches them with hand-holding efficiency.

Simply Sensational Desserts: 140 Classic for the Home Baker from New York's Famous Patisserie and Bistro

He was named Pastry Chef of the Year by both the James Beard Foundation and Bon Appetit. Payard Patisserie and Bistro in New York has been hailed as a "culinary Shangri-la" by New York magazine. His dazzling cookies, cakes, and tarts, with their intricate detail and explosion of flavor, are coveted coast-to-coast. And now, Francois Payard shares his breathtaking desserts with home cooks.