Pastry Temple
Baking with Inspired Flavors (A Pastry Cookbook for Croissant, Brioche, and Puff Pastry)
Seiten
2025
Sasquatch Books (Verlag)
978-1-63217-550-2 (ISBN)
Sasquatch Books (Verlag)
978-1-63217-550-2 (ISBN)
Learn how to make out-of-this-world, showstopping bakes by perfecting the Three Pillars of Pastry (brioche, puff pastry, and croissant) with innovative, modern flavours written by self-taught baker and owner of the highly sought-after and foodie favourite Temple Pastries.
Join the cult of the croissant! This highly giftable pastry cookbook pushes the envelope of the familiar, expertly guiding you through intimidating-sounding recipes step by step, with plenty of process shots and clear, unambiguous language. Perfect for the moderately experienced home baker looking for inspo—Great British Bake Off hopefuls and armchair enthusiast types—Pastry Temple is like having Seattle's Alison Roman (Sweet Enough) swooping in to demystify those Instagram-worthy pastries that may have felt too challenging to attempt.
Includes plenty of trendy flavour combos with both savoury and not-too-sweet bakes such as:
Chinese Five-Spice Kouign Amann
Gochujang and Scallion Babka
Harissa-Sweet Potato Rosette Tart with Feta
Cheesy Blistered Tomato Croissant
But don’t worry, she’s got sweet tooths covered too!
Poached Quince Tarte Tatin
Creme Brulee Donut
Sumac-Roasted Strawberry Cheesecake Croissant
Join the cult of the croissant! This highly giftable pastry cookbook pushes the envelope of the familiar, expertly guiding you through intimidating-sounding recipes step by step, with plenty of process shots and clear, unambiguous language. Perfect for the moderately experienced home baker looking for inspo—Great British Bake Off hopefuls and armchair enthusiast types—Pastry Temple is like having Seattle's Alison Roman (Sweet Enough) swooping in to demystify those Instagram-worthy pastries that may have felt too challenging to attempt.
Includes plenty of trendy flavour combos with both savoury and not-too-sweet bakes such as:
Chinese Five-Spice Kouign Amann
Gochujang and Scallion Babka
Harissa-Sweet Potato Rosette Tart with Feta
Cheesy Blistered Tomato Croissant
But don’t worry, she’s got sweet tooths covered too!
Poached Quince Tarte Tatin
Creme Brulee Donut
Sumac-Roasted Strawberry Cheesecake Croissant
CHRISTINA WOOD has more than 15 years of experience working with pastry. After many years as an accountant, teaching herself how to bake at home ignited a passion for learning pastry techniques, and with it, demystifying the secretive world of pastry professionals. After landing her first professional pastry job in Seattle in 2015, she then branched out on her own in 2018, opening the brick and mortar Temple Pastries in October 2020.
| Erscheinungsdatum | 16.09.2025 |
|---|---|
| Sprache | englisch |
| Maße | 191 x 254 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-10 | 1-63217-550-9 / 1632175509 |
| ISBN-13 | 978-1-63217-550-2 / 9781632175502 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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