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18 books
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4 voters
Pastry Books
Showing 1-50 of 193
Pastry Love: A Baker's Journal of Favorite Recipes (Hardcover)
by (shelved 6 times as pastry)
avg rating 3.88 — 945 ratings — published 2019
The Professional Pastry Chef: Fundamentals of Baking and Pastry (Hardcover)
by (shelved 5 times as pastry)
avg rating 4.38 — 1,344 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 4.41 — 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 4.48 — 153 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
Sweet: Desserts from London's Ottolenghi (Hardcover)
by (shelved 3 times as pastry)
avg rating 4.36 — 1,665 ratings — published 2017
The Advanced Professional Pastry Chef (Hardcover)
by (shelved 3 times as pastry)
avg rating 4.41 — 173 ratings — published 2003
Advanced Bread and Pastry (Hardcover)
by (shelved 3 times as pastry)
avg rating 4.64 — 262 ratings — published 2008
Baking: From My Home to Yours (Hardcover)
by (shelved 3 times as pastry)
avg rating 4.22 — 17,989 ratings — published 1980
The Cake Bible (Hardcover)
by (shelved 3 times as pastry)
avg rating 4.23 — 11,789 ratings — published 1988
Professional Baking (Hardcover)
by (shelved 3 times as pastry)
avg rating 4.46 — 856 ratings — published 1985
Tartine: A Classic Revisited (Kindle Edition)
by (shelved 2 times as pastry)
avg rating 4.37 — 397 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 — 5,316 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 — 300 ratings — published 2013
Bouchon Bakery (The Thomas Keller Library)
by (shelved 2 times as pastry)
avg rating 4.31 — 4,086 ratings — published 2012
The Bread Bible (Hardcover)
by (shelved 2 times as pastry)
avg rating 4.21 — 6,566 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 — 19,823 ratings — published 2008
The Whole World Over (Hardcover)
by (shelved 2 times as pastry)
avg rating 3.50 — 6,191 ratings — published 2006
The Pastry Chef's Little Black Book (Hardcover)
by (shelved 1 time as pastry)
avg rating 4.46 — 26 ratings — published
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 — 23,758 ratings — published 2008
Delish Insane Sweets: Bake Yourself a Little Crazy: 100+ Cookies, Bars, Bites, and Treats (Hardcover)
by (shelved 1 time as pastry)
avg rating 4.32 — 390 ratings — published
Mastering the Art of French Cooking (Hardcover)
by (shelved 1 time as pastry)
avg rating 4.25 — 77,656 ratings — published 1961
The Cheesecake Factory: The Unofficial Copycat Recipe Cookbook (Restaurant Copycat Cookbooks)
by (shelved 1 time as pastry)
avg rating 3.82 — 45 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 4.12 — 289 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 4.29 — 1,204 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 4.28 — 427 ratings — published 2003
On Cooking: A Textbook of Culinary Fundamentals (Hardcover)
by (shelved 1 time as pastry)
avg rating 4.38 — 727 ratings — published 1994
Bread: A Baker's Book of Techniques and Recipes (Hardcover)
by (shelved 1 time as pastry)
avg rating 4.41 — 1,044 ratings — published 2004
Le Cordon Bleu's Complete Cooking Techniques: The Indispensable Reference Demonstates over 700 Illustrated Techniques with 2,000 Photos and 200 Recipes (Hardcover)
by (shelved 1 time as pastry)
avg rating 4.52 — 364 ratings — published 1996
![Charlie Trotter's Desserts: [A Cookbook]](https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1388459706l/592841._SX50_.jpg)
Charlie Trotter's Desserts: [A Cookbook] (Hardcover)
by (shelved 1 time as pastry)
avg rating 4.65 — 113 ratings — published 1998
The Elements of Baking: Making any recipe gluten-free, dairy-free, egg-free or vegan (Hardcover)
by (shelved 1 time as pastry)
avg rating 4.74 — 264 ratings — published
I Heart Pumpkin: Comforting recipes for cooking with winter squash (Hardcover)
by (shelved 1 time as pastry)
avg rating 4.20 — 5 ratings — published
The Violet Bakery Cookbook (Hardcover)
by (shelved 1 time as pastry)
avg rating 4.07 — 342 ratings — published 2015
Il grande libro del pesce. Nuovi modi per cucinarlo, mangiarlo e pensarlo (Hardcover)
by (shelved 1 time as pastry)
avg rating 5.00 — 1 rating — published
Come l'acqua per la farina: Ricette lievitate dolci e salate, basi e segreti per impasti impasti perfetti (Italian Edition)
by (shelved 1 time as pastry)
avg rating 4.13 — 23 ratings — published 2022
Best of Paul Bocuse (French Edition)
by (shelved 1 time as pastry)
avg rating 4.60 — 10 ratings — published 2008
Terrines, rillettes, saucisses & pâtés croûte: 89 recettes de charcuterie maison (Hardcover)
by (shelved 1 time as pastry)
avg rating 4.67 — 3 ratings — published
Il piccolo manuale della crostata (Hardcover)
by (shelved 1 time as pastry)
avg rating 4.25 — 8 ratings — published
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Hardcover)
by (shelved 1 time as pastry)
avg rating 4.40 — 93,428 ratings — published 2017
“Wheat is the only grain with a significant amount of gluten, so we have our first clue to the origins of pastry. Superb pastry could only have developed where wheat was grown: rye, barley and oats do not make good pastry, nor do rice or maize or potato starch.”
― Pie: A Global History
― Pie: A Global History
“The gluten content of the final wheat dough can be manipulated by the cook in a number of ways depending on the ultimate goal, whether it be sturdy bread or flaky pastry. (...) The first trick is to use exactly the right amount of water, for it is water that activates the gluten in flour. Fat is the second trick, and it helps the texture of pastry in a number of ways. Fat coats little packets of flour, waterproofing them and limiting the amount of water that gets in (less water, so less gluten), and it keeps the gluten strands 'short'. Little smears and gobbets of fat also separate the mini layers of dough, so that they form individual flakes or crumbs, not a solid mass.”
― Pie: A Global History
― Pie: A Global History
