Culinary Books

An illustrated guide for anyone who wants to master the art of baking delicious artisan breads at home.

This addition to The Culinary Institute of America's "At Home" series is perfect for home bakers who want to go beyond the basics to create delicious artisan breads.

Backed by the CIA's expertise, Eric Kastel leads readers through simple and challenging recipes from Baguettes, Peasant Bread, and Ciabatta to Cheddar Onion Rye Rolls, Coffee, Cake, and even Sourdough.

In addition, Artisan Breads at Home provides thorough explanations of ingredients-including flour breakdowns and chemical reactions-easy-to-understand terminology and definitions, and a detailed equipment guide.

Includes tips, troubleshooting answers, and nearly170 full-color photos of techniques and finished breads.

Covers the basics of bread making as well as advanced techniques-from lean dough breads and rolls to flat breads and enriched doughs.

Author Eric Kastel, CMB, CHE is now Senior Manager of Bakery Projects at Panera Bread and a former associate professor of baking and pastry arts at The CIA. He has also been the head baker for Whole Foods and Bread Alone.

Artisan Breads at Home is the ideal resource for home bakers who want to take their baking to the next level of complexity and taste.

Code: 100888

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Price: $47.95

Situated in the hip foodie enclave of Sydney's Surry Hills is the original Bourke Street Bakery - a cozy, rustic nook selling artisanal baked goods of the highest order.

The bakery's long queue of customers waiting for their daily fix is testament to the popularity of their utterly delicious wares - from rustic breads such as their famous spelt sourdough to the flaky pork and fennel sausage rolls and the most addictive sweet pastries such as the ginger brulee and pistachio tart.

"Bourke Street Bakery" is the ultimate baking companion with clear and concise instructions aimed at the novice home baker while remaining an inspirational and technical reference for professionals of the crust and crumb world.

Passionate owner-bakers Paul Allam and David McGuinness share their secrets for more than 90 of their exceptional creations.

This book's beautiful and inviting photography captures the mouthwatering detail of the buttery, crumbly fare as well as the infectious vibe of the bakery itself.

Code: 100732

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Price: $69.95

Bertrand and Marand, whose inventiveness and expertise are world-famous, present their latest creations: more than 70 commercial chocolate compositions of various inspirations: animals, folding, architecture as design, traditional subjects.

Code: 100466

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Price: $250.00

Chocolate and candy making today is undergoing a renaissance in public awareness and status.

This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production.

Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques.

The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.

Code: 100350

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Price: $110.00

desserts have been a lifelong passion for Michel Roux and he is widely regarded as an authority on them. Here he takes a fresh new look at the whole subject, presenting updated great classics and mouthwatering contemporary recipes, inspired by his travels and designed to suit today's fresher, lighter palate.

Each chapter focuses on a particular type of dessert from simple fruit ideas, hot soufflés and puddings, ice creams and sorbets – through meringues, mousses and parfaits – to delectable tarts, pastries and gateaux. Step-by-step recipes guide you through specific techniques throughout. Creative, diverse and lavishly illustrated, this superb collection of over 120 recipes includes desserts for all seasons and to suit al occasions.

Code: 101762

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Price: $29.95

By Francine Segan

Join Francine on a virtual tour of Italy with more than 125 recipes for cookies, cakes, pastries, frozen confections, and more. Favorites such as Cannoli and Zuppa Inglese are featured along with unusual regional specialties such as Licorice Granita and Chocolate Eggplant.

In addition to beloved classics and traditional holiday fare, readers will find contemporary sweets enjoyed by Italians today—including a light and luscious “updated” Tiramisù that does not use raw eggs.

Segan brings each recipe to life, introducing the countless cooks from whom she learned them: Italian grandmothers and young foodies, pastry chefs and bakery owners, food writers and internationally renowned sweets manufacturers. A chapter on after-dinner drinks rounds out this ultimate, comprehensive guide.

Code: 101765

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Price: $44.95

A visually stunning and groundbreaking new book. Grand Finales: The Art of The Plated Dessert explores the intimate connection between flavor and presentation with recipes that are truly extraordinary.

Thanks to the magnificent efforts of the pastry chefs in this book, the language of desserts will never be the same." -Jacques Torres, Le Cirque, New York A Gallery for the New Century A New Way to See, Taste, and Appreciate Neo-Classicism Echoes a classic dessert in form, preparation, or ingredients.

Minimalism A single, primitive form supported by spare garnish. Illusionism Resembles a person, object, or scene. Architecturalism Features a prominent vertical component.

Impressionism Communicates a theme or mood. Modernism Abstract forms with bold colors and a satirical edge. Performance Art Displays action at the touch of fork or spoon. Eclecticism Combines elements from other schools found herein. Fusionism Includes an ingredient or seasoning outside the European and American dessert tradition.

Code: 2654

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Price: $97.95

Twelve years after the publication of their previous book, the largest selling book on ICES that has ever been published, Caroline and Robin Weir return with the ultimate guide to Ice Cream, Gelato, and Sorbet. Since the first publication, over a decade of research and millions of calories have gone into this new book which has over 400 recipes covering ice creams, gelato, graniti, bombes, parfaits, instructions on making wafers, biscuits, punches, even ice creams for diabetics and vegans.

This NEW book, with all areas expanded and updated, is for the beginner, the enthusiast, the cook, the expert, and the professional chef. All the recipes are written in the clearest terms in Metric, cup measurements, and Imperial weights and measures. All techniques are described in the simplest terms and all your questions are covered in this comprehensive book. There are new revelations, on the history of ice cream as well as the origin of the ice cream cone, plus dozens of new pictures and illustrations from the authors constantly expanding collection; there is also a section on both penny licks and some hilarious soda fountain lingo.

There is also a comprehensive section on the physics and chemistry of all ices, as well as enough information to enable you to make almost anything into an ice. Should you want to go BIG on ice cream there is a section on equipment as well as a section on the chemistry and physics of ice cream and ices. If you have never tasted homemade ice cream, you are in for a revelation. If you have the previous book you are in for many inspired new flavors.

These are not ice creams loaded with junk confectionery, these are pure unalloyed, straightforward ices, made from easily obtainable ingredients without additives.

Code: 101383

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Price: $49.99

Jelly is wobbling back into fashion and Bompas & Parr are at the forefront of the revolution. Here they present the definitive book on the history and making of jelly - a fun, informative, visually stunning and entertaining package.

The book begins with an overview of the incredible history of jelly, from Henry VIII's 'jelly hippocras' to the fantastic forms dreamed up by the Victorians. It then delves into the science of creating the perfect jelly, using the very best ingredients and unmoulding techniques.

An array of delicious recipes finally ensure that you can enjoy everything from super-economical fruity delights to flights of the fantastic (everyone should try their hand at a glow-in-the-dark jelly at least once!).

With cutting-edge design and photography, and an unparalleled insight into the subject, this is the book to make all your jelly dreams come true.

Code: 101630

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Price: $35.00

La Maison du Chocolat is one of the best-known high-end chocolate makers in the world.

With eight shops in Paris and six in other locations (including New York), their award-winning creations are synonymous with gourmet chocolate.

In this luxurious book, the brilliant chocolatier and pastry chef Gilles Marchal, head of La Maison du Chocolat, revisits the recipes that made the shop famous, and brings us a host of creative new recipes as well.

The recipes include timeless classics like chocolate eclairs, millefeuilles, and truffles; savory concoctions like raspberry-pepper ganache, chocolate tagliatelle, and a chocolate and sausage brioche; and audacious variations like red and black ganache floating in champagne, foie gras dipped in chocolate fondue, and a macaroon made with chocolate, black truffle, and pear.

The finished recipes are magnificently photographed by Veronique Durruty to convey the luxury and drama of these delectable chocolate creations.

Code: 100765

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Price: $65.00