Twenty-Five: Profiles and Recipes from America's Essential Bakery and Pastry Artisans

by Sosland Companies, Bake Magazine (Editor)

Twenty-Five includes profiles and recipes from each of today's vibrant American bakery and pastry artists including Dominique Ansel, Christina Tosi, and Chad Robertson. Among them are the risk takers, the doers, and the mad scientists bringing incredible creations to the modern pastry world.

Profiles and Recipes from America's Essential Bakery and Pastry Artisans , is a beautiful food arts book with 25 recipes and profiles of our most celebrated bakers including Chad Robertson of Tartine Bakery, Dominique Ansel of Dominique Ansel Bakery, Amy Scherber of Amy's Bread, Christina Tosi of Momofuku Milk Bar, Dana Cree of Blackbird and many more. These are agents of change and essential to the growth of the industry. They all come from different worlds and different backgrounds, but found their way into bakery and pastry because of love. They love to put smiles on the faces of their customers, they love to push the limits of their imaginations.

We'll leave it to you to rank them if you must!

Genres: Cookbooks

176 pages, Paperback

Published October 11, 2016

Reviews

[Tracey · Rating 5 out of 5]

From the publishers of Bake Magazine, Twenty-five profiles that many up-and-coming bakers and pastry chefs. Each features a lovely array of photographs, of the chefs as well as the stunning confections they come up with to destroy our diets.

And alongside each chef is one recipe. The twenty-five desserts range from the relatively simple with a half a page of ingredient and instruction, to a slightly alarming three-page bread recipe.

My only disappointment in a gorgeous book is that some of the culinary photographs are a bit of a tease. No descriptions, much less recipes, accompany drool-worthy pictures. Pity. The recipes included seem wonderful, but I can't help but want more.

The usual disclaimer: I received this book via Netgalley for review.

[Camila · Rating 4 out of 5]

Twenty-five is a book that combines both non-fiction inspirational stories and delicious-sounding recipes. It dives into the creative pool that makes up the United States' best bakers and pastry makers. It gives the portrait of 25 amazing pastry artisans. It's men and women from across the United States, giving us the idea of a tour of the country by its best bakers and bakeries. I know that this is a road trip I would love to attempt.

I loved how each story shares the moment at which each of these bakers knew that's what they wanted to do with their lives, as well as sharing their path to becoming the chefs they are now. It gives an insight into why they do what they do, why they love bread or croissant, their way of pushing through creativity and experimenting with flavors and textures.

[Andréa]

Note: I received a digital review copy of this book from the publisher through NetGalley.

[DelAnne Frazee · Rating 4 out of 5]

Title: Twenty-Five - Profiles and Recipes from America's Essential Bakery and Pastry Artisans
Author: Sosland Companies
Published: 10-11-2016
Publisher: Andrews McMeel Publishing
Pages: 176
Genre: Cooking Food & Wine
Sub Genre: Cookbooks;
ISBN: 13: 781449472573
ASIN: B01HHJ7BDK
Reviewer: DelAnne
Reviewed For: NetGalley
Rating: 3.75 Stars


I received a copy of "Twenty-Five" from NetGalley and the publisher in exchange for my honest review.


Publisher's Description:

Twenty-Five includes profiles and recipes from each of today's vibrant American bakery and pastry artists including Dominique Ansel, Christina Tosi, and Chad Robertson. Among them are the risk takers, the doers, and the mad scientists bringing incredible creations to the modern pastry world.


Twentyfive: Profiles and Recipes from America's Essential Bakery and Pastry Artisans, is a beautiful food arts book with 25 recipes and profiles of our most celebrated bakers including Chad Robertson of Tartine Bakery, Dominique Ansel of Dominique Ansel Bakery, Amy Scherber of Amy's Bread, Christina Tosi of Momofuku Milk Bar, Dana Cree of Blackbird and many more. These are agents of change and essential to the growth of the industry. They all come from different worlds and different backgrounds, but found their way into bakery and pastry because of love. They love to put smiles on the faces of their customers, they love to push the limits of their imaginations.


Twentyfive: Profiles and Recipes from America's Essential Bakery and Pastry Artisans, is a beautiful food arts book with 25 recipes and profiles of our most celebrated bakers including Chad Robertson of Tartine Bakery, Dominique Ansel of Dominique Ansel Bakery, Amy Scherber of Amy's Bread, Christina Tosi of Momofuku Milk Bar, Dana Cree of Blackbird and many more. These are agents of change and essential to the growth of the industry. They all come from different worlds and different backgrounds, but found their way into bakery and pastry because of love. They love to put smiles on the faces of their customers, they love to push the limits of their imaginations.


My Review:

The profiles were interesting and enjoyed reading them, but found the recipes were not all functional. They are written to be easy to understand in follow, but found that the amounts listed for ingredients were often off. With a it of tweaking they can be made to meet the taste of the reader. Each is accompanied by a beautiful photograph showing the originating chef's dessert. My rating is 3.75 out of 5.


Amazon link: https://www.amazon.com/dp/B01HHJ7BDK/...


Barnes and Noble link: http://www.barnesandnoble.com/w/famil...


GoodReads link: https://www.goodreads.com/book/show/2...


Amazon link: https://www.amazon.com/dp/B01HHJ7BDK/...


Barnes and Noble link: http://www.barnesandnoble.com/w/famil...


GoodReads link: https://www.goodreads.com/book/show/2...


The Reading Room link: https://www.facebook.com/permalink.ph...

[Christine · Rating 4 out of 5]

I received a copy from NetGalley for an honest review

This was a lovely book; there were lots of nicely styled photos and cool information about the chefs themselves. The recipes were doable (mostly) but nothing about it stood out as a "must buy" book. It was beautiful and well put together book, but not extraordinary. That being said, it would be a wonderful purchase for someone who enjoys baking and wants to take their skills to the next level.

All in all a great book but maybe not for the beginner!

[Polly Krize · Rating 4 out of 5]

I received an ARC of this book in exchange for an honest review.

This is such an in depth book for any cook/baker. The sheer amount of information included makes it indispensable for most people. So much to read and absorb. Photographs are beautiful and recipes are presented in an understandable format. Organized by chef with great photographs of each. Recommended.

[Patricia Reyes · Rating 3 out of 5]

Twenty-Five: Profiles and Recipes from America's Essential Bakery and Pastry Artisans is a book for foodies who have an interest in the people behind today’s baking trends. It is an enjoyable book to read, and can be quite inspiring for those who are looking into a career in the art of pastry and baking. The book is filled with lots of information on each of twenty-five individual chefs, but fairly light on recipes.