Everyone can bake : simple recipes to master and mix / Dominique Ansel ; photographs by Evan Sung.
Record details
- ISBN: 9781501194719
- ISBN: 1501194712
- Physical Description: xviii, 327 pages : color illustrations ; 29 cm
- Edition: First Simon & Schuster hardcover edition.
- Publisher: New York : Simon & Schuster, 2020.
- Copyright: ©2020
Content descriptions
General Note: | Includes index. |
Formatted Contents Note: | Bases -- Fillings -- Finishings -- Assembly & techniques. |
Search for related items by subject
Subject: | Baking. Desserts. COOKING / Courses & Dishes / Desserts. COOKING / Methods / Baking. COOKING / Regional & Ethnic / French. Baking. Desserts. |
Genre: | Nonfiction. Cookbooks. Cookbooks. |
Other Formats and Editions
Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date | |
---|---|---|---|---|---|---|
Burlington Public Library | 641.8653 ANSEL 2020 | 39851001575795 | Non-fiction | Copy hold | Checked out | 05/07/2024 |
Dominique Ansel, a James Beard Awardâwinning Pastry Chef, is the chef and owner of eponymous bakeries in New York, London, and Los Angeles, as well as his first-ever restaurant in Los Angeles. Ansel has been responsible for creating some of the most celebrated pastries in the world, including: the Cronut® (named one of TIME Magazineâs â25 Best inventions of 2013â), The Cookie Shot, Frozen Sâmore, Blossoming Hot Chocolate, and many more. He was named the Worldâs Best Pastry Chef in 2017 by the Worldâs Best Restaurants awards. Food & Wine has called him a âCulinary Van Goghâ while the New York Post coined him âthe Willy Wonka of New York.â He was also named one of Business Insiderâs âMost Innovative People Under 40,â one of Crainâs â40 under 40,â and was bestowed the prestigious lâOrdre du Mérite Agricole, Franceâs second highest honor.
Dominique Ansel, a James Beard Award'winning Pastry Chef, is the chef and owner of eponymous bakeries in New York, London, and Los Angeles, as well as his first-ever restaurant in Los Angeles. Ansel has been responsible for creating some of the most celebrated pastries in the world, including: the Cronut® (named one of TIME Magazine's '25 Best inventions of 2013'), The Cookie Shot, Frozen S'more, Blossoming Hot Chocolate, and many more. He was named the World's Best Pastry Chef in 2017 by the World's Best Restaurants awards. Food & Wine has called him a 'Culinary Van Gogh' while the New York Post coined him 'the Willy Wonka of New York.' He was also named one of Business Insider's 'most Innovative People Under 40," one of Crain's '40 under 40," and was bestowed the prestigious l'Ordre du Mérite Agricole, France's second highest honor.