Here are 100 books that Patisserie fans have personally recommended if you like
Patisserie.
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I have loved French Pastry for as long as I can remember, all the way from my Mum’s kitchen as a kid in Belgium to my own kitchen here in Melbourne. I love it so much I quit my job as an architect 6 years ago to start a blog that focuses on baking and French pastry especially! This crazy experience took me all the way back to Paris to attend a French pastry program at Ecole Ducasse in 2019 and to publish my first cookbook on French pastry at the end of 2023.
This book by the cooking school Ferrandi is the most thorough, complete, and detailed cookbook I’ve ever read about French pastry.
It breaks down hundreds of traditional and classic recipes with step-by-step instructions and photos, as well as lots of tips along the way. It is packed with information to help you create a solid foundation on French Pastry.
If I could only choose one cookbook, it would be this one!
It is April 1st, 2038. Day 60 of China's blockade of the rebel island of Taiwan.
The US government has agreed to provide Taiwan with a weapons system so advanced that it can disrupt the balance of power in the region. But what pilot would be crazy enough to run…
I have loved French Pastry for as long as I can remember, all the way from my Mum’s kitchen as a kid in Belgium to my own kitchen here in Melbourne. I love it so much I quit my job as an architect 6 years ago to start a blog that focuses on baking and French pastry especially! This crazy experience took me all the way back to Paris to attend a French pastry program at Ecole Ducasse in 2019 and to publish my first cookbook on French pastry at the end of 2023.
This book features 100 recipes covering every basic skill you will want to learn about French pastry. I particularly love the diagrams and illustrations that accompany each recipe, clearly breaking down each element and step.
The book is a real piece of art that I love looking at and a great reference when looking for classic techniques.
Patisserie gives readers all the technical know-how required to become an expert in the art of French patisserie and invent their own masterpieces. Each of the 100 recipes features a full-colour cross-section illustration, step-by-step photography and a beautiful hero image in order to both inspire the reader and demystify some of France's most iconic desserts. Patisserie includes the basic building-block recipes needed to understand the fundamentals of French patisserie, from the pastry itself (shortcrust pastry, sweet pastry, puff pastry, choux pastry and more) to fillings (custards, creams, butters, mousses, ganaches and pastes) and embellishments (meringue, chocolate, sauces and sugar art).…
I have loved French Pastry for as long as I can remember, all the way from my Mum’s kitchen as a kid in Belgium to my own kitchen here in Melbourne. I love it so much I quit my job as an architect 6 years ago to start a blog that focuses on baking and French pastry especially! This crazy experience took me all the way back to Paris to attend a French pastry program at Ecole Ducasse in 2019 and to publish my first cookbook on French pastry at the end of 2023.
I’m a sucker for a good éclair, and choux pastry is probably one of my favourite things to bake, so this book is a real goldmine!
I love that it breaks down the basic techniques of choux pastry and cream fillings but is also packed with creative recipes, original flavour associations, and gorgeous desserts.
It may not be the best book for beginners, but if you are looking for inspiration, it is an amazing book to browse through!
The newest darling in the world of baking - the classic French pastry has been embraced by a whole new generation of bakers. Making this classic at home is much easier than you think. And it is made easy by the fact that this book is written by one of Europe's top pastry chefs, Christophe Adam. With its straightforward approach, full colour pages and hundreds of step-by-step photographs, it is as though Christophe were by your side giving you a lesson in your home kitchen. Over the last dozen years, Christophe has perfected the eclair and has turned it into…
A Duke with rigid opinions, a Lady whose beliefs conflict with his, a long disputed parcel of land, a conniving neighbour, a desperate collaboration, a failure of trust, a love found despite it all.
Alexander Cavendish, Duke of Ravensworth, returned from war to find that his father and brother had…
I have loved French Pastry for as long as I can remember, all the way from my Mum’s kitchen as a kid in Belgium to my own kitchen here in Melbourne. I love it so much I quit my job as an architect 6 years ago to start a blog that focuses on baking and French pastry especially! This crazy experience took me all the way back to Paris to attend a French pastry program at Ecole Ducasse in 2019 and to publish my first cookbook on French pastry at the end of 2023.
This is the only book I recommend that is not written by a French chef!
I devoured this book not only for the incredibly detailed recipes and techniques covering everything you need to know to make croissants and viennoiseries at home but also for the life story of the chef that accompanies the recipes.
The “Lune” bakery is an institution in Melbourne (Australia) where I live, and I find it so inspiring to read about a local woman who broke through a traditional men-filled industry.
The debut cookbook from Lune, a world-renowned croissant bakery in Australia.
Lune Croissanterie is one of the most talked about bakeries in the world. From rave reviews from Nigella Lawson, Yotam Ottolenghi, Rene Redzepi and Rachel Khoo, to features in news outlets such as New York Times and The Guardian, Lune has been touted as 'the best croissant in the world' since it opened its doors in 2012. Customers are queuing quite literally around the block from the early hours to eat Lune's pastries, but what makes this book so special is how Kate Reid elevates croissant pastry from a…
Jackie Kai Ellis is a designer, bestselling author, pastry chef, entrepreneur, lifestyle writer, and other bits n’ bobs. Jackie left design to pursue her passion for pastry in Paris. After finishing her studies, she founded the award-winning pâtisserie, Beaucoup Bakery & Café in Vancouver – featured in countless publications and media including Bon Appétit Magazine. Jackie turned her passion for authentic storytelling and launched her bestselling memoir, The Measure of My Powers: A memoir of food, misery, and Paris,.
My apprentice, Betty Hung, who eventually inherited the bakery I founded, has written an award-winning recipe book on French pastries. It’s wonderfully photographed, well-tested and informative. I am always proud to see her create with such precision and success.
French pastry is often thought of as difficult to master, but Betty Hung-founder of the blog Yummy Workshop and co-owner of Beaucoup Bakery-makes the classic art of French baking more approachable than ever. Most of her recipes only take an hour, which makes it much less daunting for beginners.
Learn basics like pastry cream and pate sucree, and create favourites like Lemon Madeleines, Creme Brulee, Eclairs and Lady Fingers. Readers will be able to take shortcuts like using ready-made puff pastry, or, for the more adventurous baker, Betty demonstrates how to make it from scratch.
Until recently, my lovely in-laws kept a home in southern France near where my father-in-law grew up. Their hilltop village was everything my summer-in-France fantasies could imagine: red-tile roofs, overflowing flower boxes, croissants on every corner (or at least four), bustling markets, and palm trees framing a snowcapped peak. Downsizing in their eighties meant selling the house, but some of my fondest memories will always reside there. This summer most of my travels will take place from my garden in Colorado. I plan to trek the world through books. These are some of my favorite reads for an armchair trip to France through romance, mysteries, exploration, and cooking.
This delectable cookbook is my sneaky way of recommending the entire Bruno, Chief of Police, mystery series by Martin Walker, set in southern France.
Bruno fits his detecting in between leisurely meals, good wine, and visits with his neighbors. Thanks to this cookbook by Martin Walker and his wife, Julia Watson, I can picture him and his village even better now and taste his delicious meals.
The recipes come from their home kitchen. Photos show the glorious Dordogne region. Anecdotes and stories tell of Bruno, cooking, village life, and the authors’ time in southern France. I want this book for my coffee table, kitchen, and soothing bedtime reading.
From the author of the internationally best-selling "Bruno, Chief of Police" series, comes a sumptuous French cookbook that immerses readers in the delectable countryside cuisine of Bruno’s beloved Périgord region, featuring favorite meals from Roasted Tomato Tapenade and Tarragon Chicken to A Most Indulgent Chocolate Cake.
Bruno Courrèges, the protagonist of Martin Walker’s internationally acclaimed mystery series, is not only the local police chief of the idyllic French village of St. Denis, but he also happens to be an impassioned amateur chef. In this delightful cookbook, the culinary and cultural inspiration behind Bruno’s fictional world comes to life. Featuring meals…
The Duke's Christmas Redemption
by
Arietta Richmond,
A Duke who has rejected love, a Lady who dreams of a love match, an arranged marriage, a house full of secrets, a most unneighborly neighbor, a plot to destroy reputations, an unexpected love that redeems it all.
Lady Charlotte Wyndham, given in an arranged marriage to a man she…
Jackie Kai Ellis is a designer, bestselling author, pastry chef, entrepreneur, lifestyle writer, and other bits n’ bobs. Jackie left design to pursue her passion for pastry in Paris. After finishing her studies, she founded the award-winning pâtisserie, Beaucoup Bakery & Café in Vancouver – featured in countless publications and media including Bon Appétit Magazine. Jackie turned her passion for authentic storytelling and launched her bestselling memoir, The Measure of My Powers: A memoir of food, misery, and Paris,.
This is a lesser-known book written for pastry professionals by the school I attended in Paris. To date, it is the best resource for technique and recipes for viennoiserie and traditional pastries that I have seen. Though beware, it is very much for the professional and hasn’t been well translated, but for those pastry fanatics needing a good challenge, this is it.
When I headed the Executive Education Center at the University of Michigan I had the opportunity to meet with many great leaders and observe them in action. I also enjoy interacting with faculty colleagues who conduct state-of-the-art research on leadership. Because of this experience, I believe that leaders are made, not born, and that reading biographies, psychological studies, philosophical commentary, histories, and fiction like the books on my list is one of the best ways to gain insight into what you need to become a great leader.
This is the heartwarming and inspiring story of the journey a great chef took from serving as a lowly apprentice to becoming a leader in establishing new food traditions in America. I especially enjoyed the many funny stories about Pepin and his family. Warning: the book includes many of his favorite recipes that will cause hunger pangs as you read the book.
In this captivating memoir, the man whom Julia Child has called “the best chef in America” tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award–winning superstar who taught millions of Americans how to cook and shaped the nation’s tastes in the bargain.
We see young Jacques as a homesick six-year-old boy in war-ravaged France, working on a farm in exchange for food, dodging bombs, and bearing witness as German soldiers capture his father, a fighter in the Resistance. Soon Jacques is caught up in the hurly-burly action of his…
I am an independent research scholar, food writer, and cook who won the James Beard Cookbook of the Year award and the Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast. I have written 19 books, 17 of which are cookbooks, and two on politics and history. I wrote all the food entries for Columbia University's Encyclopedia of the Modern Middle East and the entry for tiramisu and other sweets in the Oxford Companion to Sweets. I have written articles on politics, military affairs, foreign policy, history, and botany.
Wolfert made her name with her book Couscous and Other Food of Morocco, first published in 1973. This groundbreaking book was not only the first time an American writer’s topic was North African food but Wolfert explored for the first time its culinary anthropology. This book on southwest France might even be better than her couscous book. Its depth of understanding and explanation is amazing. Its thoroughness is unparalleled. Its fastidiousness might annoy some readers, but one will never claim there wasn’t enough detail. Follow this book and you will be able to make confit de canard to use in your equally authentic cassoulet of southwest France.
Paula Wolfert is one of America's most highly respected food writers, and the author of Moroccan Cuisine which Grub Street reissued to much critical acclaim in 1998. Her highly respected book on South West France, unavailable for 15 years, is now appearing in paperback. This reissue could not be more timely with the opening of restaurants such as Club Gascon in West Spitalfields which has had unanimous plaudits from all the national restaurant critics praising its delicious South Western French classic dishes. The food of this region could well become one of the popular causes of the next year as…
This book follows the journey of a writer in search of wisdom as he narrates encounters with 12 distinguished American men over 80, including Paul Volcker, the former head of the Federal Reserve, and Denton Cooley, the world’s most famous heart surgeon.
In these and other intimate conversations, the book…
I am an independent research scholar, food writer, and cook who won the James Beard Cookbook of the Year award and the Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast. I have written 19 books, 17 of which are cookbooks, and two on politics and history. I wrote all the food entries for Columbia University's Encyclopedia of the Modern Middle East and the entry for tiramisu and other sweets in the Oxford Companion to Sweets. I have written articles on politics, military affairs, foreign policy, history, and botany.
The Time-Life Foods of the World series first published in the 1960s is hands down, to this day, the best books on the various cuisines of the world. Every book in the series is top-notch but the one on provincial French cooking was edited by the famous food writer M. F. K. Fisher. The book, as all in the series, is not written from a chef's point of view, but for the home cook. The recipes are classics and easily do-able by an even slightly competent home cook. They were originally sold as a box set consisting of a large book of text with several recipes and alluring photographs and a smaller spiral-bound book of recipes.
