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Everyone Can Bake
Acclaimed pastry chef Dominique Ansel shares his simple, foolproof recipes for tarts, cakes, jams, buttercreams, and more “building blocks” of desserts for home cooks to master and mix as they please.
Dominique Ansel is the creator of beautiful, innovative, and delicious desserts, from the Frozen S’More to the Cronut®, the croissant-doughnut hybrid that took the world by storm. He has been called the world’s best pastry chef. But this wasn’t always the case.
Raised in a large, working-class family in rural France, Ansel could not afford college and instead began work as a baker’s apprentice at age sixteen. There, he learned the basics—how to make tender chocolate cakes, silky custards, buttery shortbread, and more.
Ansel shares these essential, go-to recipes for the first time. With easy-to-follow instructions and kitchen tips, home cooks can master the building-blocks of desserts. These crucial components can be mixed in a variety of ways, and Ansel will show you how: his vanilla tart shell can be rolled out and stamped into cookies; shaped and filled with lemon curd; or even crumbled into a topping for ice cream.
This cookbook will inspire beginners and experienced home cooks alike to bake as imaginatively as Ansel himself.
Dominique Ansel is the creator of beautiful, innovative, and delicious desserts, from the Frozen S’More to the Cronut®, the croissant-doughnut hybrid that took the world by storm. He has been called the world’s best pastry chef. But this wasn’t always the case.
Raised in a large, working-class family in rural France, Ansel could not afford college and instead began work as a baker’s apprentice at age sixteen. There, he learned the basics—how to make tender chocolate cakes, silky custards, buttery shortbread, and more.
Ansel shares these essential, go-to recipes for the first time. With easy-to-follow instructions and kitchen tips, home cooks can master the building-blocks of desserts. These crucial components can be mixed in a variety of ways, and Ansel will show you how: his vanilla tart shell can be rolled out and stamped into cookies; shaped and filled with lemon curd; or even crumbled into a topping for ice cream.
This cookbook will inspire beginners and experienced home cooks alike to bake as imaginatively as Ansel himself.
352 pages, Hardcover
Published January 1, 2020
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Displaying 1 - 30 of 39 reviews
April 18, 2020
I received this as a galley via NetGalley.
Count me as a Dominique Ansel fan. I have paid attention to his work ever since his Cronut rocked the baking world. Last year, on my dream trip to the UK, after checking into my hotel, the first thing I did was visit Ansel's London shop a few blocks away. And I visited again for breakfast the next morning.
So yes, I was excited to be approved to read his brand new cookbook. I do think the title is a bit off, though. I wouldn't recommend this book to brand-new bakers. However, it does offer a lot to experienced bakers who already possess some know-how plus a kitchen stocked with various ingredients and cooking implements.
The book is broken down into four sections:
Bases
Fillings
Finishings
Assembly & Techniques
What makes this book incredibly innovative is that there isn't, say, one chocolate layer cake in the whole book. No, Ansel provides a recipe for a sponge that can be used by itself or sliced into layers, and he recommends different fillings and finishes, and includes take-you-by-the-hand techniques. The book's voice is personable and easy to follow. Therefore, there are a myriad of ways to play with every single element throughout the book. There are loads of photographs as well (a MUST for a cookbook, far as I'm concerned).
The emphasis is on tarts and cakes. That's where you can truly mix'n match dozens of different takes. However, the book also has some loaf cakes like banana bread and vanilla pound cake, a cookie recipe, chocolate brownies, sable breton, and pate a choux. Fillings includes things like pastry cream, fruit curds and jams, chocolate ganache, mousse, and caramel. Finishings describe stand-bys like buttercream and mirror glazes, along with a clear nappage glaze for fruit, roasted fruits, meringues, struesel crumble, and even ice cream.
Honestly, as I read the book, all I could think is that this is like a guide to make a Great British Bake Off-style showstopper.
I have not gotten to try any recipes yet, but oh, I want to. As I write this, I am--like much of the world--under quarantine. Staples like eggs and flour now must be rationed, as they are difficult to find and perhaps prohibitively expensive when available. But there will come a time when I, and the rest of the world, can indulge again, and Everyone Can Bake is the how-to manual on going about that.
Count me as a Dominique Ansel fan. I have paid attention to his work ever since his Cronut rocked the baking world. Last year, on my dream trip to the UK, after checking into my hotel, the first thing I did was visit Ansel's London shop a few blocks away. And I visited again for breakfast the next morning.
So yes, I was excited to be approved to read his brand new cookbook. I do think the title is a bit off, though. I wouldn't recommend this book to brand-new bakers. However, it does offer a lot to experienced bakers who already possess some know-how plus a kitchen stocked with various ingredients and cooking implements.
The book is broken down into four sections:
Bases
Fillings
Finishings
Assembly & Techniques
What makes this book incredibly innovative is that there isn't, say, one chocolate layer cake in the whole book. No, Ansel provides a recipe for a sponge that can be used by itself or sliced into layers, and he recommends different fillings and finishes, and includes take-you-by-the-hand techniques. The book's voice is personable and easy to follow. Therefore, there are a myriad of ways to play with every single element throughout the book. There are loads of photographs as well (a MUST for a cookbook, far as I'm concerned).
The emphasis is on tarts and cakes. That's where you can truly mix'n match dozens of different takes. However, the book also has some loaf cakes like banana bread and vanilla pound cake, a cookie recipe, chocolate brownies, sable breton, and pate a choux. Fillings includes things like pastry cream, fruit curds and jams, chocolate ganache, mousse, and caramel. Finishings describe stand-bys like buttercream and mirror glazes, along with a clear nappage glaze for fruit, roasted fruits, meringues, struesel crumble, and even ice cream.
Honestly, as I read the book, all I could think is that this is like a guide to make a Great British Bake Off-style showstopper.
I have not gotten to try any recipes yet, but oh, I want to. As I write this, I am--like much of the world--under quarantine. Staples like eggs and flour now must be rationed, as they are difficult to find and perhaps prohibitively expensive when available. But there will come a time when I, and the rest of the world, can indulge again, and Everyone Can Bake is the how-to manual on going about that.
May 6, 2020
This is a great baking bible for folks who want to learn how to do serious baking. The author walks you through all kinds of baking with his standard "go to" recipes and then endless gourmet variations. He shows how to assemble, decorate, mix and match, etc. This is a great guide if you want to really create showstopping, high end baked goods with quality ingredients. There are beautiful photos for many of the recipes and steps. No nutritional information is provided (no surprise) and there are no recipes or instructions for those with dietary restrictions like gluten free, dairy free or vegan (again, no surprise).
I read a temporary digital ARC of this book for the purpose of review.
I read a temporary digital ARC of this book for the purpose of review.
January 19, 2021
i knew Dominique from his masterclass course, and i enjoyed his way in making dessert .
in this book he shared alot of basic recipes and taught me how to combine to have unlimited numbers of desserts. it was joyful and delicious.
in this book he shared alot of basic recipes and taught me how to combine to have unlimited numbers of desserts. it was joyful and delicious.
April 15, 2020
Everyone Can Bake: Simple Recipes to Master and Mix by [Dominique Ansel]I chose this book because I love to bake, so I thought I would see what I can learn from Dominique Ansel.
This chef is world renown as a French pastry chef however, he knows how to break recipes down so that even a novice is able to create them. Included are his basic recipes that he then includes tricks to make them appear to be a different item.
The book is divided into 3 sections: basics, fillings and finishes. Just looking at this book. A basic recipe could be given a filling, like a lemon curd, and then a finish such as a ganache to make it spectacular.
The instructions are written to be easy to follow and the pictures show you what the item should look like. I think this book would be an excellent choice for all bakers, whether a beginner or advanced.
I was given this book by NetGalley in exchange for my honest review. All opinions are my own.
This chef is world renown as a French pastry chef however, he knows how to break recipes down so that even a novice is able to create them. Included are his basic recipes that he then includes tricks to make them appear to be a different item.
The book is divided into 3 sections: basics, fillings and finishes. Just looking at this book. A basic recipe could be given a filling, like a lemon curd, and then a finish such as a ganache to make it spectacular.
The instructions are written to be easy to follow and the pictures show you what the item should look like. I think this book would be an excellent choice for all bakers, whether a beginner or advanced.
I was given this book by NetGalley in exchange for my honest review. All opinions are my own.
October 24, 2020
This one is not just a cookbook but a constructor kit for building your desserts. The way it is written surely gives you a list of recipes, but also a number of techniques and principles to master and combine when you feel creative. It’s like a study book for pastry chefs.
P.S. Every time I read a cookbook, especially about pastry, it strikes me how much love and joy there is inside. Seriously, it’s hard to find more love in any other kind of book.
P.S. Every time I read a cookbook, especially about pastry, it strikes me how much love and joy there is inside. Seriously, it’s hard to find more love in any other kind of book.
August 18, 2021
Espresso-Soaked Chocolate Cake
Almond Cake
Banana Bread
Sable Breton
Nappage Glaze
White Chocolate Glaze
Dark Chocolate Glaze
Salted Caramel Ice Cream
Vanilla Ice
The step-by-step guide to assembling a layer cake, tart, etc. is very helpful
Almond Cake
Banana Bread
Sable Breton
Nappage Glaze
White Chocolate Glaze
Dark Chocolate Glaze
Salted Caramel Ice Cream
Vanilla Ice
The step-by-step guide to assembling a layer cake, tart, etc. is very helpful
January 21, 2022
I think today is not my day for best results.Two top chef and I got terrible output.i have never been had terrible brownie than Ansel’s brownie.I googled through internet and I am not only victim.The problem is maybe so much sugar and little flour?
April 21, 2020
There are cookbooks that help you bake a better tasting cookie or a more beautiful cake or a pie with a crispier crust. And I love those cookbooks. That is not what this is. Dominique Ansel is one of the finest pastry chefs working in America today, and his latest cookbook is the book that will teach you how to become a pastry chef in your own kitchen.
His first cookbook (The Secret Recipes) is just that—recipes for pastries and desserts, like his imaginative and inspiring Cronut that took the country by storm many years ago. This is is chance to take us all by the hand and walk us through the recipes and techniques you need to become the kind of chef who could invent your own Cronut. Everyone Can Bake is a primer for taking your baking game up a notch, to learning the basic building blocks of baking and mixing and matching the bases, fillings, and toppings that will make you a master of the baking craft. You know, with enough practice.
Ansel understands that not everyone knows the basics of good baking, and with that I’m talking about more than the recipe for a certain yellow bag of chocolate chips or using the boxed mixes to create a “homemade” cake or pan of brownies. He gets that baking is about exact measurements and quality ingredients and precision. He explains that it will take time and patience. You have to be careful and pay attention to the details. But when you do, when you learn the basics, you can create desserts that are unlike anything else you may find at the school bake sale.
He starts with the basics: a basic cookie or a brownie. You can make that and eat it as is. It will be delicious. But with each basic recipe, Ansel includes a couple of alternatives you can try to take it to the next level. And when you get comfortable with that level, you can take his suggestions to turn it into a showstopper. Here’s an example. You can start with Ansel’s Go-To Vanilla Pound Cake. You can make that, and it would be exquisite all on its own. But you can take his suggestions to take it to the next level, and you could add his Earl Grey Italian Meringue or use two layers of cake with his Creme Fraiche Whipped Ganache between the layers and put fresh sliced peaches on the top.
As you master the basic recipes (the tart shell, ladyfingers, a meringue, pate a choux), you can let your mind wander trough possible flavor combinations as you move on to mastering pastry cream, lemon curd, dark chocolate ganache, jams, compotes, mousse, and caramel before moving on to the buttercreams, glazes, ice cream, and roasted fruits that bring your desserts to an entirely new level. With enough practice and a burning curiosity for how to pair flavors, you can learn to make pastries that could rival any French bakery.
Everyone Can Bake is not just a collection of recipes. It is an inspiration, an entryway to a world of creativity that can only be reached through flour, sugar, and eggs. It is filled with gorgeous photographs that motivate your brain and trigger your taste buds to help you think about what you want to bake next. Whether it’s a batch of Linzer Cookies for a quiet Sunday afternoon or a Mousse Cake for a 25th wedding anniversary or a glossy fruit tart that will make Instagram kneel before you, this is the cookbook that can take you from baking fear to baking triumph. Bakers of all skill levels will appreciate this as a gift (and that could lead to all sort of sweet thank-yous from the recipient!).
Galleys for Everyone Cake Bake were provided by Simon & Schuster through NetGalley, with many thanks.
His first cookbook (The Secret Recipes) is just that—recipes for pastries and desserts, like his imaginative and inspiring Cronut that took the country by storm many years ago. This is is chance to take us all by the hand and walk us through the recipes and techniques you need to become the kind of chef who could invent your own Cronut. Everyone Can Bake is a primer for taking your baking game up a notch, to learning the basic building blocks of baking and mixing and matching the bases, fillings, and toppings that will make you a master of the baking craft. You know, with enough practice.
Ansel understands that not everyone knows the basics of good baking, and with that I’m talking about more than the recipe for a certain yellow bag of chocolate chips or using the boxed mixes to create a “homemade” cake or pan of brownies. He gets that baking is about exact measurements and quality ingredients and precision. He explains that it will take time and patience. You have to be careful and pay attention to the details. But when you do, when you learn the basics, you can create desserts that are unlike anything else you may find at the school bake sale.
He starts with the basics: a basic cookie or a brownie. You can make that and eat it as is. It will be delicious. But with each basic recipe, Ansel includes a couple of alternatives you can try to take it to the next level. And when you get comfortable with that level, you can take his suggestions to turn it into a showstopper. Here’s an example. You can start with Ansel’s Go-To Vanilla Pound Cake. You can make that, and it would be exquisite all on its own. But you can take his suggestions to take it to the next level, and you could add his Earl Grey Italian Meringue or use two layers of cake with his Creme Fraiche Whipped Ganache between the layers and put fresh sliced peaches on the top.
As you master the basic recipes (the tart shell, ladyfingers, a meringue, pate a choux), you can let your mind wander trough possible flavor combinations as you move on to mastering pastry cream, lemon curd, dark chocolate ganache, jams, compotes, mousse, and caramel before moving on to the buttercreams, glazes, ice cream, and roasted fruits that bring your desserts to an entirely new level. With enough practice and a burning curiosity for how to pair flavors, you can learn to make pastries that could rival any French bakery.
Everyone Can Bake is not just a collection of recipes. It is an inspiration, an entryway to a world of creativity that can only be reached through flour, sugar, and eggs. It is filled with gorgeous photographs that motivate your brain and trigger your taste buds to help you think about what you want to bake next. Whether it’s a batch of Linzer Cookies for a quiet Sunday afternoon or a Mousse Cake for a 25th wedding anniversary or a glossy fruit tart that will make Instagram kneel before you, this is the cookbook that can take you from baking fear to baking triumph. Bakers of all skill levels will appreciate this as a gift (and that could lead to all sort of sweet thank-yous from the recipient!).
Galleys for Everyone Cake Bake were provided by Simon & Schuster through NetGalley, with many thanks.
May 29, 2020
O.K. everyone can bake. I really liked this book although nothing I baked turned out like the pictures in the book BUT everything tasted good and got eaten. This cookbook made it fairly easy. There were a lot of photos showing the progression of steps so I could try really hard to mimic the steps and hand movements of the author. Plus I love to see what I am striving for. My daughters and granddaughters and I have a baking blog where we post our "nailed it's" and sadly my contributions are the worst but I like to try. The recipes are not complicated. I have done the almond cake with the buttercream icing, vanilla pound cake, chocolate brownies, and banana bread. The pound cake was wonderful with fresh fruit. I really want to try a glazed cake and some of the fillings and syrups. They look so good. "Everyone" can do it and so far that everyone has included me. The ice cream recipe is also delicious and with summer coming on that is probably the one we will use most often. I will have to step up my walking game if I continue with this cookbook because nothing in here is "diet" and everything so far has been yummy! Thank you to NetGalley and the publisher for providing me with the opportunity to cook with this book in exchange for a review.
March 31, 2020
For starters, this book is best viewed on a computer, rather than a mobile Kindle application. On a computer, the text features of bold words, indentations, and italicized hints are all laid out in an easy-to-read manner. In addition, graphic features of beautiful color images fill the entire page, rather than a small quarter of the screen, To reiterate, I would not recommend downloading this on your phone.
At first I was taken back by the measurements in grams. (Again, I was trying to view these recipes on my phone.) Upon viewing on the computer, I was pleased to see that there were the standard US volume measurements, in addition to the metric measurements. The volume measurements were laid out directly to the right of the metric measurements.
I enjoyed the anecdotes that preceded each section. This personal touch invites the reader to dive deeper.
I look forward to stocking up on key ingredients and baking recipes during our time of isolation. I highly recommend this book and I look forward to baking these recipes.
Thank you to Dominique Ansel, Simon & Schuster, and NetGalley for this eARC in exchange for my honest review.
At first I was taken back by the measurements in grams. (Again, I was trying to view these recipes on my phone.) Upon viewing on the computer, I was pleased to see that there were the standard US volume measurements, in addition to the metric measurements. The volume measurements were laid out directly to the right of the metric measurements.
I enjoyed the anecdotes that preceded each section. This personal touch invites the reader to dive deeper.
I look forward to stocking up on key ingredients and baking recipes during our time of isolation. I highly recommend this book and I look forward to baking these recipes.
Thank you to Dominique Ansel, Simon & Schuster, and NetGalley for this eARC in exchange for my honest review.
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March 23, 2020I really enjoyed this book; I haven't reviewed baking books in a while (and spent time actually baking), but what surprised me about Dominique Ansel's book was the organization in terms of organizing by 'building blocks' -- base, filling, finishing, and technique. It just makes sense. Also, I appreciated that there was a description of 'timing'. I'm not the most patient (just yesterday I dug into a warm cheesecake that was supposed to set for 12 hours. 12 HOURS!!!!). The recipes are standard enough to make me feel I have a chance at replicating, but interesting enough to let me try my own spin on it. I really like the simplicity of the layout, the photos, and numbered instructions. I'm very glad to have another baking resource that isn't overwhelming and is straightforward enough for me to follow.
April 15, 2020
I liked this cookbook for desserts. Some were very yummy and simple while others were a bit more complicated. The beginning chapters that cover what you need in your pantry, the equipment you need and the pans and baking sheets that are important to the average baker, were well written and illustrated. The chapters are very organized. The only problem I had was the ingredient list was run together and the measurements were in metric first with English measurements following. I'm thinking the print copy of the book will be better formatted as I looked at an Advanced Electronic copy. The book is designed for beginning bakers which I appreciated and then gave some variations to make the dish more sophisticated. A good addition to a baker's bookshelf. I received a copy of this ARC in exchange for a fair and honest review.
April 23, 2020
I am an advanced home baker and a cookbook addict. This cookbook is simply gorgeous AND well written. There are absolutely beautiful photographs, which I think is a must with current cookbooks, in an age when Pinterest and Instagram have changed how we view the beauty of food.
But, equally important, is the recipes themselves. The instructions are incredibly thorough and easy to follow. The descriptions of the recipes are also very well done so you know exactly what the finished product should look, taste, and feel like in your mouth. The recipes themselves might intimidate brand new bakers at first glance, but they shouldn't because they are so well written and explained.
This is definitely a go-to book for beginner and advanced bakers!
Thanks to Netgalley and the publisher for an ARC of this book in exchange for my honest review.
But, equally important, is the recipes themselves. The instructions are incredibly thorough and easy to follow. The descriptions of the recipes are also very well done so you know exactly what the finished product should look, taste, and feel like in your mouth. The recipes themselves might intimidate brand new bakers at first glance, but they shouldn't because they are so well written and explained.
This is definitely a go-to book for beginner and advanced bakers!
Thanks to Netgalley and the publisher for an ARC of this book in exchange for my honest review.
May 3, 2020
I am beyond thrilled I was given the opportunity to review this cookbook from #netgalley.
Being a New Yorker, I have often loved visiting Dominique Ansel's bakery to celebrate special occasions, treat visiting friends, and make any regular day even better. This book beautifully melds the presentation style of Ansel with his trustworthy recipes, to be able to make pastries and decadent desserts at home with his expertise and guidance.
The book is organized by bases, fillings, and toppings, in order to layer your perfect dessert. I appreciate the easy layout, multitude of options to enhance the flavors of every recipe, and the tips layered throughout the book in order to make execution of the desserts successful.
I can't wait to try out these recipes, but already thoroughly enjoyed devouring this cookbook. I will definitely be purchasing copies for my baking friends.
Being a New Yorker, I have often loved visiting Dominique Ansel's bakery to celebrate special occasions, treat visiting friends, and make any regular day even better. This book beautifully melds the presentation style of Ansel with his trustworthy recipes, to be able to make pastries and decadent desserts at home with his expertise and guidance.
The book is organized by bases, fillings, and toppings, in order to layer your perfect dessert. I appreciate the easy layout, multitude of options to enhance the flavors of every recipe, and the tips layered throughout the book in order to make execution of the desserts successful.
I can't wait to try out these recipes, but already thoroughly enjoyed devouring this cookbook. I will definitely be purchasing copies for my baking friends.
May 8, 2020
This review is based on an ARC digital copy of Everyone Can Bake which I received courtesy of NetGalley and the publisher.
I enjoyed the beginning part of this book. This pastry chef goes into great detail as to what you will need to be a successful baker. He then goes onto split the book into sections: bases, fillings, findings, assembly, and techniques. The only problem I had was the ingredient list was run together and the measurements were in metric first with English measurements following. I'm thinking the print copy of the book will be better formatted as I looked at an Advanced Electronic digital copy. I also like my cookbooks to have photographs to accompany all recipes and I found this book lacking in this department.
I enjoyed the beginning part of this book. This pastry chef goes into great detail as to what you will need to be a successful baker. He then goes onto split the book into sections: bases, fillings, findings, assembly, and techniques. The only problem I had was the ingredient list was run together and the measurements were in metric first with English measurements following. I'm thinking the print copy of the book will be better formatted as I looked at an Advanced Electronic digital copy. I also like my cookbooks to have photographs to accompany all recipes and I found this book lacking in this department.
April 4, 2024
It's a delightful introduction to French confectionery. For those of us who fell in love with the charm and democratic spirit of the movie Ratatouille, this book truly embodies Chef Gusteau's Whitmanesque joie de vivre. The recipes are relatively rudimentary and basic for French baking (don't expect to significantly enhance your éclair or croissant game). However, it captures the light, flourless, air-dependent aspect of French baking that makes it so much more subtle and delicious compared to American baking. If you're looking to move away from the overly sweetened, buttercream-heavy world of American confectionery, this book is a perfect choice.
May 5, 2020
This is a very nice cookbook. It's very well written and organized and the pictures are stunning. It shows you the author's go-to recipes for bases, fillings, finishings, and tips of how to assemble and baking techniques. The recipes in this book aren't everyday recipes, I would make them when hosting a dinner because they're kinda fancy, but they look amazing! I received a free copy of this book from NetGalley in exchange for my honest review
February 22, 2021
Not my favorite recipe book. I appreciate that he is trying to keep it basic for people but he doesn't include all the basics. In his go-to Vanilla mousse he doesn't tell you when to incorporate the gelatin, he doesn't fill the profiteroles in the Raspberry cream puff cake, some of the page numbers are incorrect, etc. I think this would just confuse novice bakers trying to get into baking.
The photography is pretty, and the concept is good but poorly executed I'm afraid.
The photography is pretty, and the concept is good but poorly executed I'm afraid.
May 3, 2020
What a chance this cookbook gives to cooks of every level. I tried an easy one and had everything I needed at home. I confess I thought his recipes would be challenging. The challenge was which one to try next. I encourage any baker to dip their tie in this excellent adventure in baking. Happy reading
January 30, 2021
A different kind of layout and format for a cookbook that allows for a lot of creativity. I didn't actually try any of the recipes, but Ansel did indeed make me feel like I could bake the recipes presented here. As an added bonus, there was room for a personal and creative twist if you're feeling fancy.
March 7, 2021
Normally I would be really into this book with beautiful pictures and with variations on the base recipes. I think that all the main recipes are called "my go-to"...I am not sure why i found that off putting but somehow I did. I really had no desire to baking - although I did have a desire to read a different cook book .. i do love a book that makes me want to read more.
June 29, 2020
This is a beautiful book, filled with amazing how-tos every baker should consider. He separates it based on base, fillings and finishings and the sheer amount of recipes and combinations are amazing.
August 18, 2020
I'm a huge fan of Dominique Ansel but this book was hard to follow. It's not organized the way a traditional cookbook usually is and that makes it hard to follow. The recipes are complex too and span multiple pages and sections. However, the photography is stunning!
September 28, 2020
This book is filled with gorgeous photographs of delicious looking food which I will never make. I found this book's set up very awkward and not conducive to making the recipes. Also it is heavy which makes it difficult to use.
October 23, 2020
This would be a good cookbook to own because most of the sections start with a base recipe and then modification recipes follow. It didn't work too well with my go to of snapping photos of recipes I want to try but it's a great cookbook.
April 15, 2020
I received a free copy from Netgalley in exchange for an honest review.
I absolutely will keep this book and have already recommended it to several family members. We all love to bake, and right now is a wonderful time since we’re all stuck at home. The stories are a great addition, making this more than a recipe book or manual. The fact that adaptation is encouraged and discussed is also a great feature of these recipes- they are high quality templates for inspiration more than just a basic recipe. The pictures are beautiful and helpful, my only complaint was a formatting issue that I really hope will be fixed in the final edition. This was not optimized for a phone or iPad- all the measurements got garbled.
I absolutely will keep this book and have already recommended it to several family members. We all love to bake, and right now is a wonderful time since we’re all stuck at home. The stories are a great addition, making this more than a recipe book or manual. The fact that adaptation is encouraged and discussed is also a great feature of these recipes- they are high quality templates for inspiration more than just a basic recipe. The pictures are beautiful and helpful, my only complaint was a formatting issue that I really hope will be fixed in the final edition. This was not optimized for a phone or iPad- all the measurements got garbled.
August 4, 2020
Great pictures, great instructions. Probably more for an advanced baker.
August 16, 2020
The concept of mix and match cakes with fillings and toppings is a great one!
I simply didn’t find much new here that I thought I would personally make.
I simply didn’t find much new here that I thought I would personally make.
October 5, 2020
A great book on the art of pastry from a simply brilliant chef! I cannot wait to put all the things I learned to good use!
March 27, 2021
Feel like I need to have this book at home with me ! So beautifully written !
Displaying 1 - 30 of 39 reviews