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146 books
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30 voters
Pastries Books
Showing 1-30 of 30
Alice Éclair, Spy Extraordinaire!: A Recipe for Trouble (Alice Éclair, #1)
by (shelved 1 time as pastries)
avg rating 4.17 — 146 ratings — published 2022
Death by Caramel Macchiato (A Bookstore Cafe Mystery, #13)
by (shelved 1 time as pastries)
avg rating 3.87 — 318 ratings — published 2024
Preppy Kitchen: Recipes for Seasonal Dishes and Simple Pleasures (A Cookbook) (The Preppy Kitchen Series)
by (shelved 1 time as pastries)
avg rating 4.23 — 401 ratings — published
4 Basics But Very Efficient Tricks To Leave The Cake Dough Nicely Fluffy (Kindle Edition)
by (shelved 1 time as pastries)
avg rating 5.00 — 3 ratings — published
完全保存リクエスト版 かぎ針編みの刺しゅう糸で編むミニチュアフード大全集 (Paperback)
by (shelved 1 time as pastries)
avg rating 0.0 — 0 ratings — published
Douceurs et gourmandises au point de croix (Hardcover)
by (shelved 1 time as pastries)
avg rating 4.67 — 3 ratings — published
Easy Cross Stitch Series 3: Food (Paperback)
by (shelved 1 time as pastries)
avg rating 0.0 — 0 ratings — published 2014
Cross Stitch Tea Time: Sweet Models To Stitch (Paperback)
by (shelved 1 time as pastries)
avg rating 0.0 — 0 ratings — published 2015
Under the Umbrella (Hardcover)
by (shelved 1 time as pastries)
avg rating 3.77 — 152 ratings — published 2016
First-Degree Fudge (A Fudge Shop Mystery #1)
by (shelved 1 time as pastries)
avg rating 3.32 — 460 ratings — published 2013
Sweet Masterpiece (Samantha Sweet #1)
by (shelved 1 time as pastries)
avg rating 3.88 — 6,042 ratings — published 2010
Pies and Prejudice (A Charmed Pie Shoppe Mystery, #1)
by (shelved 1 time as pastries)
avg rating 3.77 — 6,224 ratings — published 2012
Revenge Wears Prada: The Devil Returns (The Devil Wears Prada, #2)
by (shelved 1 time as pastries)
avg rating 3.01 — 40,725 ratings — published 2013
Hollow City (Miss Peregrine's Peculiar Children, #2)
by (shelved 1 time as pastries)
avg rating 4.07 — 252,713 ratings — published 2014
Shatter Me (Shatter Me, #1)
by (shelved 1 time as pastries)
avg rating 3.84 — 1,226,264 ratings — published 2011
All That Matters (Moretti, #2)
by (shelved 1 time as pastries)
avg rating 3.65 — 335 ratings — published 2008
Miss Peregrine's Home for Peculiar Children (Miss Peregrine's Peculiar Children, #1)
by (shelved 1 time as pastries)
avg rating 3.92 — 1,358,336 ratings — published 2011
Taking Tea with Alice: Looking-Glass Tea Parties and Fanciful Victorian Teas (Hardcover)
by (shelved 1 time as pastries)
avg rating 3.89 — 54 ratings — published 1997
Friday Night at Hodges' Cafe (Paperback)
by (shelved 1 time as pastries)
avg rating 4.13 — 84 ratings — published 1994
The Unbearable Lightness of Being (Paperback)
by (shelved 1 time as pastries)
avg rating 4.11 — 544,722 ratings — published 1984
Love in the Time of Cholera (Paperback)
by (shelved 1 time as pastries)
avg rating 3.94 — 547,437 ratings — published 1985
Dress Your Family in Corduroy and Denim (Paperback)
by (shelved 1 time as pastries)
avg rating 4.12 — 289,387 ratings — published 2004
The Notebook (The Notebook, #1)
by (shelved 1 time as pastries)
avg rating 4.16 — 1,843,570 ratings — published 1996
All the Presidents' Pastries: Twenty-Five Years in the White House, A Memoir (Hardcover)
by (shelved 1 time as pastries)
avg rating 3.48 — 235 ratings — published 2007
The Grand Central Baking Book: Breakfast Pastries, Cookies, Pies, and Satisfying Savories from the Pacific Northwest's Celebrated Bakery (Hardcover)
by (shelved 1 time as pastries)
avg rating 4.25 — 108 ratings — published 2009
I Can Cook "Pastry" (My Children's Cook Book, #1)
by (shelved 1 time as pastries)
avg rating 4.65 — 37 ratings — published 2014
Great Pies & Tarts (Hardcover)
by (shelved 1 time as pastries)
avg rating 4.15 — 26 ratings — published 1998
The Pie and Pastry Bible (Hardcover)
by (shelved 1 time as pastries)
avg rating 4.22 — 5,314 ratings — published 1998
Grand Livre de Cuisine: Alain Ducasses's Desserts and Pastries (Hardcover)
by (shelved 1 time as pastries)
avg rating 4.60 — 45 ratings — published 2005
“I make another trip to Rick's bakehouse to show people how he makes his pain au chocolat, that magical, flaky pastry filled with heavenly bites of chocolate. I shoot video of Rick laminating croissant dough, rolling and flattening and folding the butter-filled slab of pastry until the dough is as long as a beach towel and stratified with butter like canyon rock. He cuts it into rectangles and stuffs each one with two fat chunks of bittersweet chocolate inside. He bakes off five sheets in his convection oven, and when the croissants emerge, their golden tops glistening, I have to restrain myself from reaching out from behind the camera to stuff three or five into my face.
As soon as the newsletter goes out the next week, Rick's customer base goes crazy. People line up and down the market thoroughfare, undeterred by the stifling July heat, clamoring for flaky pain au chocolat and crusty sourdough loaves. Day after day, he sells out everything at least thirty minutes before closing, and the chocolate croissants sell out in the first hour.”
― A Second Bite at the Apple
As soon as the newsletter goes out the next week, Rick's customer base goes crazy. People line up and down the market thoroughfare, undeterred by the stifling July heat, clamoring for flaky pain au chocolat and crusty sourdough loaves. Day after day, he sells out everything at least thirty minutes before closing, and the chocolate croissants sell out in the first hour.”
― A Second Bite at the Apple
“It is the lightest of snowfalls, the merest sprinkling of powdered sugar, but its presence, shaken through the mesh of a fine sieve, has brought a certain magic to the rugged surface of a tray of almond croissants. It has made a crescent of brown pastry and frangipane into a snow-freckled mountain range.
On other days I have seen icing sugar used as thickly as driven snow, on a tray of softly mounded walnut shortbreads or in the cracks and ridges of a Stollen. At Christmas, no Yule log or mince pie seems festive enough without it. Unfashionable, yes, but icing sugar brings a certain enchantment.
A dusting of powdered sugar can cover up a multitude of sins, but its presence is more than a way of papering over the cracks. It will highlight the crests and peaks of a crisp meringue, make a swirl of buttercream sparkle and render the deliciously blackened tips of a French apricot tart irresistible. When it lies on the waves and curls of a cupcake's piped frosting you would need a heart of stone not to be tempted.”
― A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts
On other days I have seen icing sugar used as thickly as driven snow, on a tray of softly mounded walnut shortbreads or in the cracks and ridges of a Stollen. At Christmas, no Yule log or mince pie seems festive enough without it. Unfashionable, yes, but icing sugar brings a certain enchantment.
A dusting of powdered sugar can cover up a multitude of sins, but its presence is more than a way of papering over the cracks. It will highlight the crests and peaks of a crisp meringue, make a swirl of buttercream sparkle and render the deliciously blackened tips of a French apricot tart irresistible. When it lies on the waves and curls of a cupcake's piped frosting you would need a heart of stone not to be tempted.”
― A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts
