A few of our favorite releases dedicated to the art of patisserie.
1. The New Sugar and Spice
By Samantha Seneviratne
Wonderfully unique and charming, The New Sugar and Spice offers an unexpected collection of desserts showcasing spice over sugar, with recipes that both reinvent classic sweets and introduce more unusual spice-infused desserts. Samantha Seneviratne invites readers to explore a bold new world of spice-centric treats. Each chapter centers on a different flavor profile—some familiar, like vanilla, cinnamon, and ginger; others less expected in sweet preparation, such as peppercorns, chiles, and cardamom. This book inspires readers to rediscover and restock their spice drawers and elevate their desserts to a whole new level of flavor. (The New Sugar and Spice by Samantha Seneviratne, ©2015 Ten Speed Press)
What we made: Salt and Pepper Caramel Brownies
2. Paris Pastry Club
By Fanny Zanotti
Paris Pastry Club is Fanny Zanotti’s collection of enchanting edibles that will bring the very essence of a boulangerie, chocolaterie, or pâtisserie into your home. Alongside mouth-watering photography and whimsical memories, Fanny’s straightforward yet expert advice will solve your baking conundrums and reveal the sugary secrets to perfect pastries—from the art of folding to why heat is so important for plump madeleines. Fanny also suggests the must-have utensils that won’t cost a fortune as well as finding alternatives to match the quality of French produce that will make your viennoiseries taste as if they have come fresh from a pâtissier’s oven. Can’t find French cream? Whipping cream will do. No fleur de sel? Maldon sea salt flakes are just as good. And if you have misplaced your rolling pin, pass the empty wine bottle for now! (Paris Pastry Club by Fanny Zanotti, ©2014 Hardie Grant Books)
What we made: The Only Brioche Recipe You’ll Ever Need
3. My Paleo Patisserie
By Jenni Hulet
My Paleo Patisserie gathers all the rich heritage, exquisite elegance, and rustic beauty of traditional pâtisserie baking and seamlessly melds it with the gluten-free and Paleo-inspired diet. Each section introduces and adapts the fundamental elements and techniques of traditional pâtisserie baking for the grain-free baker. With dozens of beloved culinary standards and hundreds of potential recipe combinations, My Paleo Patisserie is an indispensable resource for creating grain-free confectionary. (My Paleo Patisserie by Jenni Hulet, ©2015 Victory Belt Publishing Inc.)
What we made: Citron Tart
4. Patisserie Made Simple
By Edd Kimber
For every home baker who joins Edd Kimber in dreaming of beautiful pastry in French pâtisserie windows but doesn’t have the time or means for annual sampling trips to Paris, Edd has created Patisserie Made Simple. Edd takes the reader through basic techniques, removing the fear and intimidation that keeps fresh brioche, soufflés, and classic croissants from being a staple in the American home. With this book you will make beautiful desserts worthy of a French pâtisserie window. And if you don’t tell your friends and family, they will never know you didn’t go to Paris. (Pâtisserie Made Simple by Edd Kimber © 2015 Kyle Books)
What we made: Almond Croissants
