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104 books
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5 voters
Pastry Books
Showing 1-50 of 203
Pastry Love: A Baker's Journal of Favorite Recipes (Hardcover)
by (shelved 6 times as pastry)
avg rating 3.89 — 956 ratings — published 2019
The Professional Pastry Chef: Fundamentals of Baking and Pastry (Hardcover)
by (shelved 5 times as pastry)
avg rating 4.38 — 1,347 ratings — published 1989
The Art of Lamination: Advanced Technical Laminated Pastry Production 2020 (Kindle Edition)
by (shelved 4 times as pastry)
avg rating 4.20 — 55 ratings — published
Baking and Pastry: Mastering the Art and Craft (Hardcover)
by (shelved 4 times as pastry)
avg rating 4.42 — 486 ratings — published 2004
Patisserie at Home: The Essential French Pastry Cookbook―Techniques from Dough to Chocolate and Creams (Hardcover)
by (shelved 3 times as pastry)
avg rating 4.49 — 157 ratings — published 2014
Signature: Entremets & Petits Gateaux (Hardcover)
by (shelved 3 times as pastry)
avg rating 4.09 — 11 ratings — published
Le Cordon Bleu Pastry School: 101 Step-by-Step Recipes (Hardcover)
by (shelved 3 times as pastry)
avg rating 4.38 — 69 ratings — published
The Advanced Professional Pastry Chef (Hardcover)
by (shelved 3 times as pastry)
avg rating 4.42 — 173 ratings — published 2003
Advanced Bread and Pastry (Hardcover)
by (shelved 3 times as pastry)
avg rating 4.65 — 262 ratings — published 2008
Baking: From My Home to Yours (Hardcover)
by (shelved 3 times as pastry)
avg rating 4.22 — 18,128 ratings — published 1980
The Cake Bible (Hardcover)
by (shelved 3 times as pastry)
avg rating 4.23 — 11,790 ratings — published 1988
Professional Baking (Hardcover)
by (shelved 3 times as pastry)
avg rating 4.46 — 856 ratings — published 1985
The Pastry Chef's Little Black Book (Hardcover)
by (shelved 2 times as pastry)
avg rating 4.52 — 25 ratings — published
Tartine: A Classic Revisited (Kindle Edition)
by (shelved 2 times as pastry)
avg rating 4.37 — 413 ratings — published
Opera Patisserie: Essential Recipes for French Pastry (Hardcover)
by (shelved 2 times as pastry)
avg rating 3.69 — 42 ratings — published
Flowers: A French Patisserie Cookbook (Hardcover)
by (shelved 2 times as pastry)
avg rating 4.78 — 9 ratings — published
The Viennese Pastry Cookbook (Hardcover)
by (shelved 2 times as pastry)
avg rating 4.50 — 8 ratings — published 1978
The Pie and Pastry Bible (Hardcover)
by (shelved 2 times as pastry)
avg rating 4.22 — 5,319 ratings — published 1998
Modern French Pastry: Innovative Techniques, Tools and Design (Kindle Edition)
by (shelved 2 times as pastry)
avg rating 4.36 — 47 ratings — published
Baking and Pastry: Mastering the Art and Craft, 3e Study Guide (Paperback)
by (shelved 2 times as pastry)
avg rating 4.50 — 16 ratings — published 2013
The Art of French Pastry: A Cookbook (Hardcover)
by (shelved 2 times as pastry)
avg rating 4.50 — 306 ratings — published 2013
Bouchon Bakery (The Thomas Keller Library)
by (shelved 2 times as pastry)
avg rating 4.31 — 4,088 ratings — published 2012
The Bread Bible (Hardcover)
by (shelved 2 times as pastry)
avg rating 4.21 — 6,576 ratings — published 2003
Bachour Chocolate (Hardcover)
by (shelved 2 times as pastry)
avg rating 4.34 — 151 ratings — published
The Baker's Appendix: The Essential Kitchen Companion, with Deliciously Dependable, Infinitely Adaptable Recipes: A Baking Book (Hardcover)
by (shelved 2 times as pastry)
avg rating 4.25 — 71 ratings — published
Martha Stewart's Cookies: The Very Best Treats to Bake and to Share (Paperback)
by (shelved 2 times as pastry)
avg rating 4.10 — 19,995 ratings — published 2008
The Whole World Over (Hardcover)
by (shelved 2 times as pastry)
avg rating 3.50 — 6,212 ratings — published 2006
Chocolate Cookbook: Stunning Sculptures & Step-by-Step Recipes You Can Make at Home (Paperback)
by (shelved 1 time as pastry)
avg rating 0.0 — 0 ratings — published
Signature Éclairs by Joakim Prat (Hardcover)
by (shelved 1 time as pastry)
avg rating 5.00 — 1 rating — published
FRUITS - les desserts de Cedric Grolet ( FRUIT ) (French Edition)
by (shelved 1 time as pastry)
avg rating 3.83 — 12 ratings — published
Inspirations et Créations (Hardcover)
by (shelved 1 time as pastry)
avg rating 4.57 — 7 ratings — published
The Grammar of Spice (Hardcover)
by (shelved 1 time as pastry)
avg rating 4.24 — 79 ratings — published 2017
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (Hardcover)
by (shelved 1 time as pastry)
avg rating 4.07 — 24,284 ratings — published 2008
Delish Insane Sweets: Over-the-Top Dessert Recipes from the Delish Editors, from Classic Cookies to Wild Skillet Treats (Hardcover)
by (shelved 1 time as pastry)
avg rating 4.33 — 428 ratings — published
Mastering the Art of French Cooking (Hardcover)
by (shelved 1 time as pastry)
avg rating 4.25 — 79,054 ratings — published 1961
The Cheesecake Factory: The Unofficial Copycat Recipe Cookbook (Restaurant Copycat Cookbooks)
by (shelved 1 time as pastry)
avg rating 3.83 — 46 ratings — published
Cookie Craft: From Baking to Luster Dust, Designs and Techniques for Creative Cookie Occasions (Hardcover)
by (shelved 1 time as pastry)
avg rating 4.13 — 293 ratings — published 2007
Eclairs: Easy, Elegant and Modern Recipes (Paperback)
by (shelved 1 time as pastry)
avg rating 3.96 — 28 ratings — published
The Baking Bible: The Most Comprehensive Baking Book You'll Ever Need (Kindle Edition)
by (shelved 1 time as pastry)
avg rating 4.30 — 1,213 ratings — published 2014
Professional Baking by Wayne Gisslen (Jan 17 2012)
by (shelved 1 time as pastry)
avg rating 0.0 — 0 ratings — published
How Baking Works: Exploring the Fundamentals of Baking Science (Paperback)
by (shelved 1 time as pastry)
avg rating 4.29 — 429 ratings — published 2003
On Cooking: A Textbook of Culinary Fundamentals (Hardcover)
by (shelved 1 time as pastry)
avg rating 4.39 — 730 ratings — published 1994
“Avis named her business Paradise Pastry because she imagined cathedrals. She thought about the stonemasons, glassblowers, sculptors- who gave lifetimes to the creation of beauty. Every sugar crust she rolled, every simple 'tarte Tatin' was a bit of a church. She consecrated herself to it: later, it became her tribute to her daughter and the unknown into which she'd disappeared. She had her cathedral to enter, to console her. Her friend Jean-Francoise, chef at La Petit Choux, said that her pastries would be transcendent, if only she wasn't American.”
― Birds of Paradise
― Birds of Paradise
“The vinegar in the beurre blanc sauce brought the creamy smoothness of the sea urchin into even starker relief. As the warm sea urchin was crushed on the surface of her tongue, it was transformed into sea-flavoured cream that blended seamlessly with the similarly rich taste of the flan pastry, redolent with egg yolk.”
― Butter
― Butter
