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150 books
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30 voters
Pastry Books
Showing 1-50 of 203
Pastry Love: A Baker's Journal of Favorite Recipes (Hardcover)
by (shelved 6 times as pastry)
avg rating 3.89 — 956 ratings — published 2019
The Professional Pastry Chef: Fundamentals of Baking and Pastry (Hardcover)
by (shelved 5 times as pastry)
avg rating 4.38 — 1,346 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 4.42 — 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 4.49 — 156 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
The Advanced Professional Pastry Chef (Hardcover)
by (shelved 3 times as pastry)
avg rating 4.42 — 173 ratings — published 2003
Advanced Bread and Pastry (Hardcover)
by (shelved 3 times as pastry)
avg rating 4.65 — 262 ratings — published 2008
Baking: From My Home to Yours (Hardcover)
by (shelved 3 times as pastry)
avg rating 4.22 — 18,109 ratings — published 1980
The Cake Bible (Hardcover)
by (shelved 3 times as pastry)
avg rating 4.23 — 11,788 ratings — published 1988
Professional Baking (Hardcover)
by (shelved 3 times as pastry)
avg rating 4.45 — 855 ratings — published 1985
The Pastry Chef's Little Black Book (Hardcover)
by (shelved 2 times as pastry)
avg rating 4.52 — 25 ratings — published
Tartine: A Classic Revisited (Kindle Edition)
by (shelved 2 times as pastry)
avg rating 4.37 — 412 ratings — published
Opera Patisserie: Essential Recipes for French Pastry (Hardcover)
by (shelved 2 times as pastry)
avg rating 3.69 — 42 ratings — published
Flowers: A French Patisserie Cookbook (Hardcover)
by (shelved 2 times as pastry)
avg rating 4.78 — 9 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 — 5,318 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 — 306 ratings — published 2013
Bouchon Bakery (The Thomas Keller Library)
by (shelved 2 times as pastry)
avg rating 4.31 — 4,089 ratings — published 2012
The Bread Bible (Hardcover)
by (shelved 2 times as pastry)
avg rating 4.21 — 6,574 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 — 19,973 ratings — published 2008
The Whole World Over (Hardcover)
by (shelved 2 times as pastry)
avg rating 3.50 — 6,212 ratings — published 2006
Chocolate Cookbook: Stunning Sculptures & Step-by-Step Recipes You Can Make at Home (Paperback)
by (shelved 1 time as pastry)
avg rating 0.0 — 0 ratings — published
Signature Éclairs by Joakim Prat (Hardcover)
by (shelved 1 time as pastry)
avg rating 5.00 — 1 rating — published
FRUITS - les desserts de Cedric Grolet ( FRUIT ) (French Edition)
by (shelved 1 time as pastry)
avg rating 3.83 — 12 ratings — published
Inspirations et Créations (Hardcover)
by (shelved 1 time as pastry)
avg rating 4.57 — 7 ratings — published
The Grammar of Spice (Hardcover)
by (shelved 1 time as pastry)
avg rating 4.26 — 78 ratings — published 2017
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 — 24,248 ratings — published 2008
Delish Insane Sweets: Over-the-Top Dessert Recipes from the Delish Editors, from Classic Cookies to Wild Skillet Treats (Hardcover)
by (shelved 1 time as pastry)
avg rating 4.33 — 425 ratings — published
Mastering the Art of French Cooking (Hardcover)
by (shelved 1 time as pastry)
avg rating 4.25 — 78,927 ratings — published 1961
The Cheesecake Factory: The Unofficial Copycat Recipe Cookbook (Restaurant Copycat Cookbooks)
by (shelved 1 time as pastry)
avg rating 3.83 — 46 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 4.13 — 293 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 — 1,212 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 4.29 — 429 ratings — published 2003
On Cooking: A Textbook of Culinary Fundamentals (Hardcover)
by (shelved 1 time as pastry)
avg rating 4.39 — 730 ratings — published 1994
“The key is gluten. Gluten is a protein with long, elastic molecules which simultaneously enable the dough to be made stronger (by providing structure) and lighter (by enabling the trapping of air bubbles). A lot of gluten means a firm structure, which is ideal for bread, but bad for pastry. Too little gluten means no structure and no air-trapping, so flat bread and tough pastry. The task of the pastry-cook is to get just the right amount of gluten to make the pastry light and crumbly and flaky.”
― Pie: A Global History
― Pie: A Global History
“She is not a cookie. Neither is she a biscuit, a PopTart, Sweet TART, apple tart, or any other kind of pastry. She is my apprentice.”
― White Night
― White Night
