Staff Pick
Why, oh why, can’t we Americans get more Great British Bake Off shows? Now I hear they have a spin-off series featuring chefs — the crème de la crème, as it were. While we may not yet have access to this series, we are lucky enough to have the cookbook, featuring the best recipes from the new show. Learn to make a bunch of fancy European pastries with simple names like "Apple Domes," crazy names like "Pineapple Tiger Skin Rolls," and, of course, everyday names like "Croquembouches," "Gugelhupfs," and "Sfogliatelles." (Translations: Cream Puff Trees, Bundt cake, and a crunchy, flaky, cream-filled thing that is as hard to describe as it is to pronounce.) For most bakers, this Bake Off cookbook is as aspirational as it gets, but for the experienced baker this is a dream come true, with some amazing, challenging recipes designed for a home kitchen. Be prepared to measure ingredients by the weight. Good luck home chefs! Your time starts now… Recommended By Tracey T., Powells.com
Synopses & Reviews
Synopsis
Make your cooking the creme de la creme - learn the tips and tricks of Britain's greatest pastry chefs with the book of the spectacular BBC series, from the team behind Great British Bake Off.
With patisserie skills broken down to their simplest elements, you will soon be familiar with the ingredients, equipment and chemistry behind the showstopping creations you see on-screen and in the best restaurants, and be inspired to make your own irresistibly indulgent treats.
From croissants to intricately layered slices and eye-catching petit gateaux, each mouth-watering recipe is illustrated with stunning photographs and accompanied by expert advice on equipment and how to achieve a truly professional finish.
The recipes covered include:
Baking and Viennoiserie
Layered slices
Patisserie
Petit gateaux
Tarts
Classic puddings and desserts
Petit Fours and biscuits
The perfect book for Great British Bake Off fans wanting to take their bakes to the next level, or anyone inspired by the BBC series to find out more about the secrets of great patisserie."