Patisserie: Mastering the Fundamentals of French Pastry

We receive all kinds of cookbooks at DessertBuzz worldwide headquarters from the practical, to big, showy, coffee-table-style books.  What I have observed over the years is that it’s very unusual for a book to stand out and separate itself from the pack.  Books that have incredible 14″ x 14″ color photos on every page look good in the living room but are often impractical to use in the kitchen or thin on details and guidance.  Conversely, books with tons of copy but no photos are frankly, not that much fun.  This new (hot pink) volume from Rizzoli seems to score big on both style and substance.  That’s why we think this is the second book we have reviewed in the last 3 months that’s certain become part of the cannon of classic pastry reference books. (more…)

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This is a book for someone who just wants to make awesome cookies

I already gave my recommendation for the top gift book of 2012 for the serious home baker or pro-chef, Francisco Migoya’s, Elements of Dessert (reviewed last week).  Today, I am recommending Nancy Baggett’s Simply Sensational Cookies–the perfect book for the casual home baker who wants to go beyond basic cookie recipes.  It shares some of the characteristics that I like about Elements of Dessert in that it’s really part coffee table book and part cookbook.  The photos and quality of the pages are also a step above the average cookbook.  There are over 200 cookie recipes, including macarons, flour-less chocolate cookies and no-bake treats.  Lastly, Nancy Baggett equals credibility when it comes to cookies and cookbooks in general so you know the recipes will be solid. (more…)

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Without a doubt, the must-have gift for the serious baker, professional or aspiring pro-pastry chef on your holiday list is Francisco Migoya’s Elements of Dessert.  How can I say that with such confidence?  Two reasons: 1) Having seen the way other accomplished pastry chefs interact with Francisco Migoya at different industry events over the last three years, such as StarChefs and Top 10 Pastry Chef Awards–Migoya is clearly someone they admire and respect.  And 2) Because none other than Michael Laiskonis, Creative Director of the Institute of Culinary Education (ICE) and generally regarded as one of the top pastry chefs in the US  told me

“Francisco Migoya is probaby the most important pastry chef in America right now”– high praise indeed! (more…)

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This post was originally from January 6, 2010 but after seeing this great post about Paris bakeries and sweets by Jessie Olsen of Cakespy via SeriousEats I had to repost this along with a link to her great Paris sweets post.

If you love pastry, especially extra-fancy pastry that resemble fine art then you should check out the mouth-watering new coffee table book, Paris Patisserie.  The book is equal parts history lesson, cookbook and Paris guidebook.

One of the best coffee table books about Paris Pastry

The book offers a brief history of pastries in Paris from simple baked items such as croissants to highly evolved, multi-step creations such as Operas.  The book also offers recipes and descriptions of the signature creations from 20 of the best pastry chefs in Paris.  And finally, the most fantasy-provoking part of the book: a guide to the best Paris patisseries with descriptions and locations.  A lover of sweets could easily plan a trip around this part of the book.

Worth a trip accross the pond

The book is worth it for the beautiful photographs alone.  Check it out at Rizzoli and see for yourself.

If you dig this book don’t forget to check out this post from last year about how Paris pastry influenced Paris architecture

Decide for yourself and check it out here or click on the link text below.

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