{"title":"Pastry","description":"","products":[{"product_id":"signed-copy-of-the-last-course-claudia-fleming","title":"The Last Course (Claudia Fleming)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eA beautiful new edition of “the greatest dessert book in the history of the world” (\u003ci\u003eBon Appétit\u003c\/i\u003e), featuring 175 timeless recipes from Gramercy Tavern’s James Beard Award–winning pastry chef.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe New York Times Book Review\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e•\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Atlantic\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e•\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eFood Network\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cspan\u003eClaudia Fleming is a renowned name in the pastry world, acclaimed for having set an industrywide standard at New York City’s Gramercy Tavern with her James Beard Award–winning desserts. With \u003c\/span\u003e\u003ci\u003eThe Last Course\u003c\/i\u003e\u003cspan\u003e, dessert lovers everywhere will be able to re-create and savor her impressive repertoire at home.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFleming’s desserts have won a range of awards because they embody her philosophy of highly satisfying food without pretension, a perfect balance for home cooks. Using fresh, seasonal ingredients at the peak of their flavor, Fleming creates straightforward yet enchanting desserts that are somehow equal to much more than the sum of their parts. She has an uncanny ability to match contrasting textures, flavors, and temperatures to achieve a perfect result—placing something brittle and crunchy next to something satiny and smooth, and stretching the definition of sweet and savory while retaining an elemental simplicity.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eThe Last Course\u003c\/i\u003e\u003cspan\u003e contains 175 mouthwatering recipes that are organized seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. In the final chapter, Fleming suggests how to combine and assemble desserts from the previous chapters to create the ultimate composed desserts. And each chapter and each composed dessert is paired with a selection of wines.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eRecipes include Raspberry–Lemon Verbena Meringue Cake, Blueberry–Cream Cheese Tarts with Graham Cracker Crust, Cherry Cheesecake Tart with a Red Wine Glaze, Concord Grape Sorbet, Apple Tarte Tatin, Chestnut Soufflés with Armagnac-Nutmeg Custard Sauce, Buttermilk Panna Cotta with Sauternes Gelée, Warm Chocolate Ganache Cakes, and more.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eBeautifully illustrated with more than eighty color photographs throughout, \u003c\/span\u003e\u003ci\u003eThe Last Course\u003c\/i\u003e\u003cspan\u003e is a timeless, one-of-a-kind collection filled with original recipes that will inspire dessert enthusiasts for years to come.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e2019\u003c\/span\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":31637786918959,"sku":"01LAS1516","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/9780375504297.jpg?v=1581470332"},{"product_id":"preorder-flowers-cedric-grolet","title":"Flowers (Cedric Grolet)","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eThe latest French patisserie cookbook from award-winning French pastry chef Cédric Grolet\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAfter the success of his books \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eFruit: The Art of Pastry\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e and \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eOpera Pâtisserie\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, French pastry sensation Cédric Grolet has brought out a new book of haute-cuisine pastry entirely devoted to flowers.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA bouquet of flowers is traditionally presented as a gift. Through this book, the chef wanted to give an extra dimension to this gift by making it edible. Playing with colors, shapes, and ingredients, the chef 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 is 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 brought to life through the ingredients, whether a Chantilly cream or a ganache. By piping uniform curves, you will be able to shape a flower, one 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!\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e2022\u003c\/span\u003e\u003c\/p\u003e","brand":"Editions Alain Ducasse","offers":[{"title":"Default Title","offer_id":40482461777967,"sku":"01FLO2292","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Flowers.jpg?v=1644024595"},{"product_id":"escuela-de-pasteleria-vegana-toni-rodriguez","title":"Escuela de Pastelería Vegana (Toni Rodríguez) Spanish Edition","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eToni Rodríguez\u003c\/strong\u003e has researched a lot about the techniques and processes of vegan pastry and shares them in this book. \u003c\/span\u003e All the recipes are the result of long \u003cstrong data-mce-fragment=\"1\"\u003eresearch work\u003c\/strong\u003e that Toni has been developing with passion and dedication for more than a decade, being able to achieve unprecedented results \u003cstrong data-mce-fragment=\"1\"\u003ewithout using any animal product.\u003c\/strong\u003e If you are passionate about pastry and want to learn \u003cstrong data-mce-fragment=\"1\"\u003einnovative 100% vegan pastry techniques\u003c\/strong\u003e, you are in the right place!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe book includes more than \u003cstrong data-mce-fragment=\"1\"\u003e100 recipes\u003c\/strong\u003e organized into the following sections:\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBasic preparations (homemade cream margarine, vegetable milk, pastry cream, homemade praline ...)\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e- \u003cstrong data-mce-fragment=\"1\"\u003eBiscuits\u003c\/strong\u003e (walnut brownie, banana bread, lemon plumcake, muffins...)\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e- \u003cstrong data-mce-fragment=\"1\"\u003eViennoiserie\u003c\/strong\u003e (classic brioche, cinnamon rolls, babka, donuts, croissants, millefeuille, ensaimada...)\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e- \u003cstrong data-mce-fragment=\"1\"\u003eBreakfasts and snacks\u003c\/strong\u003e (waffles, blueberry scones, flapjacks, anise rolls...)\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e- \u003cstrong data-mce-fragment=\"1\"\u003eCookies, sablés and cakes\u003c\/strong\u003e (honeyed cookies, chocolate, stuffed, polvorones, apple pie, chocolate cake ...)\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e- \u003cstrong data-mce-fragment=\"1\"\u003eMacarons and petit-fours\u003c\/strong\u003e (Italian and French meringue macarons, ganaches...)\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e- \u003cstrong data-mce-fragment=\"1\"\u003eChocolate\u003c\/strong\u003e (35% white, 42% milk, rocher, truffles...)\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e- \u003cstrong data-mce-fragment=\"1\"\u003ePastry\u003c\/strong\u003e (peanut bomb, carrot cake, coulant, opera, Sacher, dacquoise...)\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e- \u003cstrong data-mce-fragment=\"1\"\u003eCreams, custards and mousses\u003c\/strong\u003e (tiramisu, Catalan cream, pastéis de Belém, classic flan, Parisian flan, chocolate mousse...)\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWith photographs by Becky Lawton, all the preparations with more complex processes have been illustrated with step-by-step images.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eImported from Spain\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSpanish edition\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e2021\u003c\/p\u003e","brand":"Larousse","offers":[{"title":"Default Title","offer_id":40509295460399,"sku":"01ESC2316","price":90.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/pasteleriavegana.jpg?v=1644614685"},{"product_id":"preorder-inspiring-chocolate-inventive-recipes-from-renowned-chefs-claire-pichon","title":"Inspiring Chocolate: Inventive Recipes from Renowned Chefs (Claire Pichon)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"desc_summary1419767488-content\" class=\"expandContent\" data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eA delectable celebration of one of the oldest French master chocolatiers\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eSince the opening of its first shop in 1882, Maison Weiss has mastered chocolate making, including learning the skills to select the best beans, mix cocoa from various regions, and design the taste of great chocolate. This abundantly illustrated book takes us through the wings and lobbies of this historic landmark in French master chocolatiers, introduces us to its bold and visionary founder, Eugene Weiss, and shares each step of the chocolate-making process. 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This elegant collection is aimed at the confident home-cook who has an interest in using ingredients such as yuzu, sesame, miso, and matcha.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eStunning recipes for patisserie, desserts and savories with a contemporary Japanese twist. This elegant collection is aimed at the confident home-cook who has an interest in using ingredients such as yuzu, sesame, miso, and matcha.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe concept of fusion in food can be magical—when cuisines and cultures collide, combining flavors, ingredients, and methods from around the world creates new classics, the best of which become staples in our everyday lives. Trends like Japanese Matcha in our lattes, Korean kimchi in our burgers and Thai Sriracha hot sauce on—well everything—prove that our love-in with Asian cuisine is thriving. Tokyo is now considered a food-forward city, currently boasting 15 three Michelin-starred restaurants (compared to France's 10). Over the past 20 years there has been a surge in celebrated French patisserie chefs moving to Japan to open fine patisseries. The art of French patisserie appeals very much to the Japanese culture—both share values of beauty, precision, and care within cooking. This book features 60 recipes, from reinvented classics to stunning Patisserie creations made achievable to the home-cook. The chapters will be broken into Small Cakes \u0026amp; Individual Patisserie, which will include Lemon \u0026amp; Yuzu Éclairs. Sweet Tarts will offer delights such as Miso Butterscotch Tarts and the Large Cakes \u0026amp; Gateaux section offers celebration cakes like a Matcha \u0026amp; Pistachio Opera. 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In this creative pastry cookbook, master three foundational dough recipes: brioche, puff pastry, and croissant. Then build confidence with 30+ recipes that bring those bakes to life in all their mouthwatering glory. \u003cbr\u003e\u003cbr\u003eAuthor Christina Wood—self-taught home baker turned owner and benevolent leader of Temple Pastries—swoops in to demystify those intimidating, picture-perfect pastries that may have felt too challenging to attempt. Ideal for experienced home bakers, you'll find step by step guidance in clear, unambiguous language; detailed timelines for planning your day; and plenty of process shots to bestow necessary confidence.\u003cbr\u003e\u003cbr\u003eIncludes savory and not-too-sweet flavors such as:\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eChinese Five-Spice Kouign Amann\u003c\/li\u003e\n\u003cli\u003eGochujang Babka\u003c\/li\u003e\n\u003cli\u003eHarissa-Sweet Potato Rosette Tart with Feta\u003c\/li\u003e\n\u003cli\u003eCheesy Blistered Tomato Croissant\u003c\/li\u003e\n\u003c\/ul\u003e\nSweet tooths are covered too!\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003ePoached Quince Tarte Tatin\u003c\/li\u003e\n\u003cli\u003eCreme Brulee Donut\u003c\/li\u003e\n\u003cli\u003eSumac-Roasted Strawberry Cheesecake Croissant\u003c\/li\u003e\n\u003c\/ul\u003e\nWe know you've already mastered cakes and cookies. 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For every serious home baker, French pastry represents the ultimate achievement. But to master the techniques, a written recipe can take you only so far—what is equally important is to see a professional in action, to learn the nuances of rolling out dough for croissaints or caramelizing apples for a tarte tatin. For each of the 233 recipes here, there are photographs that lead the reader through every step of the instructions. There has never been such a comprehensive primer on patisserie. The important base components—such as crème patisserie, pâte à choux, and chocolate ganache—are presented as stand-alone recipes. Once comfortable with these, the home baker can go on to tackle the famous and more complex creations—such as Éclairs, Saint-Honoré, Opéra—as well as feel empowered to explore new and original combinations. An entire chapter is devoted to decoration as well as sauces, syrups, and fillings. 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