Foreword by Alain Ducasse

Cédric Grolet is simply the most talented pastry chef of his generation--he was named The World's Best Pastry Chef in 2018. Food & Wine called his work the apotheosis of confectionary creation. He fashions trompe l'oeil pieces that appear to be the most perfect, sparkling fruit but are, once cut, revealed to be exquisite pastries with surprising fillings. They are absolutely unforgettable, both to look at and, of course, to eat.

The chef explains his techniques and his search for authentic tastes and offers a peek into his boundless imagination--he begins the creation of each dessert by drawing. With 130 recipes featuring 45 fruits--citrus, berries, wild and exotic fruits, and even nuts--every pastry lover will want Fruit, for inspiration and to admire the edible sculptures made by this award-winning star of French pastry making.

Includes color photographs

Far from the haute couture pastries designed at palace hotels, with Opera Pâtisserie, Cédric Grolet returns to the essentials with a collection of hearty and accessible recipes. Follow your senses through the pages to discover the very best French recipes for viennoiseries, breads, biscuits, pastries, and frozen fruit sorbets. From croissant to mille-feuille, from tarte tatin to éclairs, the book features 100 fully illustrated desserts we all love.

Recipes are organized into chapters that follow the rhythm of the day. At 7 a.m., it's time for viennoiseries and breads; at 11 a.m., it's pastries; at 3 p.m., desserts and frozen fruits; and at 5 p.m., it's time for the final batch of bread.

Opera Pâtisserie is the indispensable book for every pastry lover!

Includes color photographs

The Little Book of Ladurée: Patisserie brings together Ladurée's 30 most beloved recipes written by the company's head pastry chef, Julien Alvarez.

From the famous macarons to the Saint-Honoré, to the chocolate eclairs and the delectable Mont Blanc, to the almond croissant or the French toast, you can enjoy these Parisian institution's iconic recipes made right at home.

This irresistible gift book features a removable sticker sheet, ribbon marker, and gold foil accents throughout the interior of the book.

Enjoy a cup of tea and a slice of cake with one of the world's favorite novelists

Inspired by the novels and letters of Jane Austen, this collection of cakes, bakes, and pastries is based on authentic recipes from the Recency era, which have been fully updated for modern-day cooks. In Jane Austen's day, tea and cakes were usually served after dinner, or to evening guests, but these rolls, buns, tarts, and biscuits will be equally welcome at breakfast, with mid-morning coffee, or for an English afternoon tea. Recipes featured in the book include: English Muffins, based on the muffins served with after-dinner tea in Pride and Prejudice; Buttered Apple Tart as offered by Mr. Woodhouse to Miss Bates in Emma; and Jumbles, inspired by the cookies enjoyed by Fanny in Mansfield Park. From Plum Cake and Gingerbread to Ratafia Cakes and Sally Lunns Tea with Jane Austen has all the recipes you need to create the finest tea time treats, and the original recipes are given alongside, so you can compare them and appreciate modern time-savers such as dried yeast, and electric mixers all the more!

After the success of his books Fruit: The Art of Pastry and Opéra Pâtisserie, French pastry sensation Cédric Grolet has written a new book of haute-cuisine pastry entirely devoted to flowers.

In Flowers, Grolet gives an extra dimension to the classic bouquet of flowers by making it an edible gift. Playing with colors, shapes, and ingredients, Grolet finds flowers are an infinite source of inspiration. He combines gourmet recipes with the artistry of piping to create original cakes and tarts in the shape of flowers. The recipes are simple and can be made with minimal equipment--a pastry bag and tip are sufficient. All that is required is patience and skill.

Guided by illustrated step-by-step directions, you will be able to express your own creativity through the ingredients, whether a Chantilly cream or a ganache. By piping uniform curves, you will be able to shape a flower that is different each time. Discover more than 80 recipes for cakes, tarts, and entremets, presented by season in a wide range of edible flowers. The rest is up to you!

With step-by-step techniques for rolling and shaping croissants, followed by recipes for every hour of the day, plus what to do with leftovers and how to make a croissant a special occasion, this is the ultimate guide to baking the world's best-loved pastry.

The ultimate French pastry and dessert cookbook, featuring 100 sumptuous, easy-to-master recipes, stunning full-color illustrations, and a breathtaking design that helps home cooks create the perfect dessert.

In this essential baking bible, patissiere Melanie Dupuis and molecular gastronomist Anne Cazor demystify the art of French baking for home cooks, giving them the tools, instructions, and recipes to create the most delicious and elaborate desserts.

Patisserie at Home begins with the fundamental base recipes for pastry dough (broken, puff, brioche, and more) and fillings (creams, custards, ganache, butters, mousses), techniques for mastering chocolate, and the art of transforming sugar. Then come the recipes--dozens of the most famous French pastries and desserts, from meringues to Madeleines, croissants to Chantilly cream, brioche to biscuits, as well as cakes, cookies, creams, and tarts. The authors provide a technical breakdown and unique graphic for each recipe, explaining the science of the composition and the technique, along with step-by-step photos and a large full-page image of the final dish.

Indulge you sweet tooth, impress guests, and wow your family--with Patisserie at Home, anyone can enjoy an irresistible taste of France

France has a rich history of sweet traditions and talented pâtissiers, and with Sweet France, readers will discover 100 recipes for irresistible cakes and pastries to satisfy every sweet tooth. The book includes the essentials, classics revisited, pastries, signature cakes, cookies, and other bite-size treats.

Indulge yourself with canelés de Bordeaux, gâteau Basque, traditional fraisier cake, chocolate éclairs, and the legendary Saint-Honoré. Inside, you'll find recipes for every level of proficiency to try at home, including the favorite creations of Cédric Grolet, Yann Couvreur, Pierre Hermé, Philippe Conticini, and a host of other big names and up-and-coming talents in contemporary French pâtisserie.

Includes Full-Color, Step-by-Step Photographs to Follow for the Recipes

Become a pastry aficionado with this all-in-one pastry cookbook

Baking beautifully golden, buttery pastries from scratch may seem intimidating--but all it takes is a tasty recipe and some trustworthy guidance. This pastry cookbook is for the home baker who wants to up their baking skills with picture-perfect pastries.

This pastry cookbook includes step-by-steps and photos for fundamental dough-making techniques, like blind baking pie dough, kneading soft yeasted breads, laminating an airy puff pastry, and piping a light choux pastry; as well as dozens of recipes for flaky and flavorful sweet and savory pastries.

This pastry cookbook includes:

• Knead-to-know--An overview covers pastry terminology, essential equipment and ingredients, as well as tips for prepping and handling your dough.
• Dough not 'doh'--Become an expert on pastry-making with easy-to-follow master dough recipes, as well as troubleshooting for any pastry problems.
• Pastry perfected--Try your hand at mouthwatering recipes for tarts, turnovers, eclairs, and more.

Uncover the secrets of pastry-making with the foolproof guidance of this pastry cookbook.

What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry.

By teaching you how to make everything from pâte à choux to pastry cream, award-winning pastry chef Jacquy Pfeiffer builds on the basics, explaining the science behind the ingredients, how they interact with one another, and what your hands have to do to transform them into pastry. Indulge in exquisite sweet recipes as well as traditional Alsatian savory treats, including, such as:

- Brioche
- Napoléons / Mille-Feuilles
- Cream Puffs
- Elephant ears / Palmiers
- Beignets
- Pretzels
- Kougelhof
- Tarte Flambée
- Warm Alsatian Meat Pie

Full of gorgeous photography and Pfeiffer's accompanying illustrations, The Art of French Pastry is a master class in pastry from a master teacher.

A No-Fuss Guide to the Delicious Art of Pâtisserie

Unleash your inner pastry chef with Molly Wilkinson's approachable recipes for all of your French favorites. Trained at Le Cordon Bleu in Paris, Molly takes the most essential techniques and makes them easy for home bakers, resulting in a collection of simple, key recipes that open up the world of pastry. With friendly, detailed directions and brilliant shortcuts, you can skip the pastry shop and enjoy delicious homemade creations.

Master base recipes like 30-minute puff pastry, decadent chocolate ganache and fail-safe citrus curds, and you're on your way to making dozens of iconic French treats. You'll feel like a pro when whipping up gorgeous trays of madeleines and decorating a stunning array of cream puffs and éclairs. Along with classics like The Frenchman's Chocolate Mousse, Profiteroles and Classic Mille-Feuilles, learn to assemble exquisite showstoppers such as Croquembouche and Caramel Mousse Tartelettes with Poached Pears in Ginger. This go-to guide shows you all the tips and tricks you need to impress your guests and have fun with French pastry.

There are 100 illustrated recipes, explained step-by-step with 1400 photographs and presented in 6 chapters: Pastries, cakes and desserts; Individual cakes and plated desserts; Pies and tarts; Outstanding and festive desserts; Biscuits and cupcakes, candies and delicacies, and finally the basics of pastry.

There are famous classics such as apple strudel, carrot cake, black forest gateau, strawberry cakes, profiteroles... Simple family recipes including molten chocolate cake, cake with candied fruit, hot soufflé with vanilla, Tart Tatin... Delicious and original desserts like yuzu with white chocolate, chocolate marshmallow and violet tartlet, cream cheese and cherry velvet, pistachio cristalline... At the end of the book there is a presentation of all the utensils and ingredients needed for baking and also a glossary explaining the specific culinary terms.

This is THE book for pastry lovers everywhere, from beginner to the advanced level and is the official bible for the Cordon Bleu cooking schools around the world in Europe: Paris, London, Madrid, Istanbul; the Americas: Ottawa, Mexico, Peru; Oceania: Adelaide, Melbourne, Perth, Sydney; and Asia: Tokyo, Kobe, Korea, Thailand, Malaysia, Shanghai, India, and Taiwan

The Picasso of Pastries, Chef Pierre Hermé combines flavors with an artistic flair. . . . A pastry legend long before he put his name on the top of a store marquee. --Wall Street Journal

The uncontested leader of French pastry chefs, Pierre Hermé has made the macaron one of the most coveted, sought-after desserts from Tokyo to Paris to New York. In this comprehensive look at the beloved pastry, the classics such as vanilla and chocolate are explored alongside Hermé's masterful inventions. Can you imagine making these yourself?

• Hazelnut oil and green asparagus macaron
• Mandarin olive oil macaron
• Mint and pea macaron
• Green tea, black sesame, and puffed rice macaron
• Strawberry and wasabi macaron
• Green apple and lovage macaron
• Espelette pepper/chili and lemon gelee macaron
• Pumpkin and corn macaron
• Fennel and lemon macaron
• Arugula, mint, green apple, and cucumber macaron
• And more!

Beautiful enough to display on your coffee table, this is a cookbook to be used and used and used. Amazing for beginners, it's also a must for serious macaron bakers. Hermé includes a kitchen guide, step-by-steps recipes with lavish photography, and much more. If you want to take a step up to a new world of creativity and lusciousness, this is a book for you.

Includes a removable step-by-step guide to techniques used throughout the book.

Say hello to a brand-new way to brighten your morning--or any time of day! Jam-packed with gooey jellies, oozing with rich custards and creams, and covered with mouthwatering toppings, these mini donuts are bursting with big flavor. From recipes for the traditional donuts everyone craves like Chocolate Cake and Powered Sugar to fun, new twists like Chocolate-Bacon-Maple, the donuts in this cookbook will leave you begging for more than just a dozen. Best of all, almost all the recipes can be made in a mini donut maker appliance, a stovetop, or an oven, so all you'll need to create these bite-sized snacks is a hankering for something sweet.

Inside this cookbook, you'll find helpful step-by-step instructions and 100 yummy donut recipes, including:
-Maple-glazed
-White chocolate-red velvet
-Pineapple upside-down cake
-Butterscotch-banana
-Chai tea
-S'mores

​With Mini Donuts, you'll never again have to wait in line for your favorite bakery treat!