{"title":"Cooking--Courses \u0026 Dishes--Pastry","description":null,"products":[{"product_id":"sweet-enough-a-dessert-cookbook","title":"Sweet Enough: A Dessert Cookbook","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - IACP AWARD FINALIST - A simple, stylish cookbook full of desserts that come together faster than you can eat them--from the author of \u003ci\u003eDining In\u003c\/i\u003e and \u003ci\u003eNothing Fancy\u003c\/i\u003e.\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e\u003cbr\u003e\"Filled with no-fuss recipes perfect for quick and easy baking projects . . . blissfully effortless.\"--\u003ci\u003ePeople\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eA BEST COOKBOOK OF THE YEAR: \u003ci\u003eSan Francisco Chronicle, New York Post, Vice\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Casual, effortless, chic: These are not words you'd use to describe most desserts. But before Alison Roman made recipes so perfect that they go by one name--The Cookie, The Pasta, The Lemon Cake--she was a restaurant pastry chef who spent most of her time learning to make things the hard way. She studied flavor, technique, and precision, then distilled her knowledge to pare it all down to create dessert recipes that feel special and approachable, impressive and doable. In \u003ci\u003eSweet Enough\u003c\/i\u003e, Alison has written the book for people who think they don't have the time or skill to pull off dessert. Here, the desserts you want to make right away, you can make right away. \u003cp\u003e\u003c\/p\u003eAlison shows you how to make simple yet sublime sweets with her trademark casualness, like how to make jam in the oven, then turn that jam into a dessert--swirled into ice cream or folded into easy one-bowl cake batter. (Opening a jar of jam is more than fine, too.) She waxes poetic on the virtues of frozen fruit and teaches you the best way to throw your own Sundae Party. There are effortless cakes that take just minutes to get into a pan. And there are new, instant classics with a signature Alison twist, like Salted Lemon Pie, Raspberries and Sour Cream, Toasted Rice Pudding, or a Caramelized Maple Tart. Requiring little more than your own two hands and a few mixing bowls, the recipes are geared towards those without fancy equipment or specialty ingredients. \u003cp\u003e\u003c\/p\u003eWhether you're a dedicated baker or, better yet, someone who doesn't think they are a baker, \u003ci\u003eSweet Enough\u003c\/i\u003e lets you finish any dinner, any party, or any car ride to a dinner party with a little something wonderful and sweet.\u003cdiv style=\"display:none\"\u003eISBN-10: 1984826395\u003cbr\u003eISBN-13: 9781984826398\u003cbr\u003eAuthor: Roman, Alison, N\/A, N\/A\u003cbr\u003ePublisher: Clarkson Potter Publishers\u003cbr\u003e\n\u003c\/div\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"HardCover (Mar 2023)","offer_id":45657224544453,"sku":"9781984826398","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781984826398.jpg?v=1768889770"},{"product_id":"juno-the-bakery-crafted-in-copenhagen","title":"Juno the Bakery: Crafted in Copenhagen","description":"\u003cp\u003e\u003cb\u003eLoaf cakes, fruit tarts and cardamom buns: exclusive recipes from one of the most beloved and world-renowned bakeries in Copenhagen\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eSkip the line at one of Copenhagen's most popular bakeries and make their delicious treats in the comfort of your own kitchen. Juno the bakery has compiled its best recipes in this book, featuring photos by renowned photographer Petra Kleis. Juno the bakery, founded by Emil Glaser and Nina Schmiegelow, opened in  sterbro in 2017 and quickly became one of the most sought-after bakeries in Copenhagen--a city that places a high value on baked goods. Juno is at the absolute pinnacle of baking excellence. This book shares the bakery's signature recipes, such as its popular cardamom buns, lemon cake, sourdough bread and seasonal highlights. With detailed recipes and stunning photographs, this book gives you the tools to succeed with buns, croissants, cakes, sourdough bread and much more. Use it as your guide to its baking secrets or get inspired by the philosophy of Juno the bakery, crafted in Copenhagen.\u003c\/p\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 8794418640\u003cbr\u003eISBN-13: 9788794418645\u003cbr\u003eAuthor: Glaser, Emil, Kleis, Petra, N\/A\u003cbr\u003ePublisher: Strandberg Publishing\u003cbr\u003e\n\u003c\/div\u003e","brand":"Strandberg Publishing","offers":[{"title":"HardCover (Feb 2026)","offer_id":45657496649925,"sku":"9788794418645","price":47.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9788794418645.jpg?v=1768892139"},{"product_id":"fruit-the-art-of-pastry","title":"Fruit: The Art of Pastry","description":"\u003cb\u003e\u003ci\u003eFruit\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e is a lush cookbook presenting award-winning pastry chef Cédric Grolet's fruit-based haute couture pastries like works of art. \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eForeword by Alain Ducasse\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Cédric Grolet is simply the most talented pastry chef of his generation--he was named The World's Best Pastry Chef in 2018. \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e called his work \"the apotheosis of confectionary creation.\" He fashions trompe l'oeil pieces that appear to be the most perfect, sparkling fruit but are, once cut, revealed to be exquisite pastries with surprising fillings. They are absolutely unforgettable, both to look at and, of course, to eat. \u003cp\u003e\u003c\/p\u003e The chef explains his techniques and his search for authentic tastes and offers a peek into his boundless imagination--he begins the creation of each dessert by drawing. With 130 recipes featuring 45 fruits--citrus, berries, wild and exotic fruits, and even nuts--every pastry lover will want \u003ci\u003eFruit\u003c\/i\u003e, for inspiration and to admire the edible sculptures made by this award-winning star of French pastry making. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eIncludes color photographs\u003c\/b\u003e \u003cbr\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 2841239888\u003cbr\u003eISBN-13: 9782841239887\u003cbr\u003eAuthor: Grolet, Cedric, Ducasse, Alain, N\/A\u003cbr\u003ePublisher: Ducasse Edition\u003cbr\u003e\n\u003c\/div\u003e","brand":"Ducasse Edition","offers":[{"title":"HardCover (Mar 2019)","offer_id":45657937707205,"sku":"9782841239887","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9782841239887.jpg?v=1768896296"},{"product_id":"french-bastards-modern-patisserie-classics-from-pariss-cult-bakery","title":"French Bastards: Modern Pâtisserie Classics from Paris's Cult Bakery","description":"\u003cb\u003eWhen The French Bastards crashed onto the Paris pastry scene in 2019, they turned heads. On a mission to bring fun and unexpected twists to precision baking, within days there were queues around the block for their chocolate babka, cruffins, feather-light croissants, baguettes and charcoal-sesame bread.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e With a global Instagram following and praise from peers around the world, this book includes 50 of the bakery's most iconic recipes to enable anyone around the globe to recreate their 'boulangerie, patisserie, bastarderie' vibes at home. From classics such as chocolate eclairs and pecan Paris-brest to buzzy modern favourites such as popcorn and caramel cheesecake and brioche pizza, you can find recipes that are guaranteed to impress. \u003cp\u003e\u003c\/p\u003e With fun, stylised photography of the bakery capturing the vibrant concept and classically Parisian locations, step-by-step techniques and tips for the home cook, \u003ci\u003eThe French Bastards\u003c\/i\u003e is a cool, creative vision of the dynamic future of Parisian patisserie.\u003cdiv style=\"display:none\"\u003eISBN-10: 1837834857\u003cbr\u003eISBN-13: 9781837834853\u003cbr\u003eAuthor: The French Bastards, N\/A, N\/A\u003cbr\u003ePublisher: Quadrille Publishing\u003cbr\u003e\n\u003c\/div\u003e","brand":"Quadrille Publishing","offers":[{"title":"HardCover (Nov 2025)","offer_id":45658236190917,"sku":"9781837834853","price":39.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781837834853.jpg?v=1768898805"},{"product_id":"ghost-food-75-spooky-fun-and-frightening-halloween-inspired-sweet-treats","title":"Ghost Food: 75 Spooky, Fun, and Frightening Halloween-Inspired Sweet Treats","description":"\u003cb\u003eAre you brave enough . . . \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e . . . to bake? \u003cp\u003e\u003c\/p\u003e Sneak into a haunted house to hunt for Marshmallow Ghosts and cast some spells to create a S'mores Marshmallow Ghost Tart. Stop by the Pumpkin Patch for some Pumpkin Spice Hot Chocolate while on the way to the Creepy Carnival to win a Zombie Candy Apple and Monster Fudge. This cookbook is packed with spooky, Halloween-y treats that are perfect for parties, scary movie nights, and for counting down to the most frightful holiday of the year! Turn your kitchen into a spooky, haunted coven with \u003ci\u003eGhost Food\u003c\/i\u003e! \u003cp\u003e\u003c\/p\u003eSections include: \u003cbr\u003e\u003cul\u003e\n\u003cli\u003eHaunted Mansion\u003c\/li\u003e\n\u003cli\u003ePumpkin Patch\u003c\/li\u003e\n\u003cli\u003eCreepy Carnival\u003c\/li\u003e\n\u003cli\u003eWitch's Coven\u003c\/li\u003e\n\u003cli\u003eVampire's Lair\u003c\/li\u003e\n\u003cli\u003e and more! \u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e This collection will impress all ages of Halloween or year-round fans of the creepy-cute aesthetic! \u003cp\u003e\u003c\/p\u003e Don't miss Cayla's other imaginative books in this collection: \u003ci\u003eUnicorn Food\u003c\/i\u003e, \u003ci\u003eMermaid Food\u003c\/i\u003e, \u003ci\u003eSpooky Food\u003c\/i\u003e, \u003ci\u003eReindeer Food\u003c\/i\u003e, \u003ci\u003eElf Food\u003c\/i\u003e, and \u003ci\u003eDragon Food.\u003c\/i\u003e\u003cdiv style=\"display:none\"\u003eISBN-10: 1510782613\u003cbr\u003eISBN-13: 9781510782617\u003cbr\u003eAuthor: Gallagher, Cayla, N\/A, N\/A\u003cbr\u003ePublisher: Skyhorse Publishing\u003cbr\u003e\n\u003c\/div\u003e","brand":"Skyhorse Publishing","offers":[{"title":"HardCover (Aug 2025)","offer_id":45658318897349,"sku":"9781510782617","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0708\/6414\/2533\/files\/9781510782617.jpg?v=1768899606"},{"product_id":"more-than-cake-100-baking-recipes-built-for-pleasure-and-community","title":"More Than Cake: 100 Baking Recipes Built for Pleasure and Community","description":"\u003cb\u003eThe sumptuous debut cookbook from celebrated baker, activist, and pastry \"it girl\" Natasha Pickowicz * Named a Best New Cookbook of Spring 2023 by \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eEater\u003c\/i\u003e, and more\u003c\/b\u003e \u003cb\u003e* A James Beard Award Nominee\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Natasha Pickowicz is a creative force in the world of baking. Her pastries are uniquely delicious and surprising. She's picked up three James Beard Award nominations for her time as a professional pastry chef. Her buzzy bake sales for Planned Parenthood and other nonprofits have raised hundreds of thousands of dollars. Now she shares her recipes and baking know-how in a debut cookbook brimming with the energy, passion, joy, knowledge, and spirit of generosity that define her work. \u003cp\u003e\u003c\/p\u003e The recipes are fresh and uncomplicated, drawing on the author's Chinese and Californian heritage. She pairs nectarine and miso in a tarte tatin and makes a layer cake with olive oil, mascarpone, and fennel. Black cardamom gets tucked into pecan sticky buns, and galettes go savory with kabocha squash. Brown butter is the secret to irresistible buckwheat chocolate chunk cookies. \u003cp\u003e\u003c\/p\u003e And she's a born teacher. Of course pastry requires a real focus on detail and technique, but the author is here at every step with invaluable tips: underbeat meringue; boil your plum stones to extract even more plum flavor; look for \"first-press\" yuzu juice; for the flakiest pie dough, first freeze your butter, then use a grater to get perfect shreds. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eMore Than Cake\u003c\/i\u003e means baking to bring people together. It calls on you to prioritize pleasure. As the author writes, \"Dessert is beyond simple calories and nutrition. . . . It spreads delight in a way that no other kind of dish can. 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During the dark, frosty days, she found solace baking Turkish breads and desserts with her mother and sisters. \u003cp\u003e\u003c\/p\u003eBetül's enthusiasm for baking, especially for creating sweet and savory doughs from scratch, followed her through her eventual move to the U.S. and the expansion of her family. While searching for a creative outlet to share her cooking in her new home, Betül began creating vintage-style videos on Instagram, garnering an audience that grew rapidly with each personal post she shared. \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eTurkuaz Kitchen, \u003c\/i\u003e her first cookbook, Betül shares eighty-five recipes for sweet and savory doughs and the dishes to make with them. With inspiration from traditional Turkish recipes, as well as recipes she discovered in her travels, \u003ci\u003eTurkuaz Kitchen\u003c\/i\u003e is a treasure trove of recipes for: \u003cp\u003e\u003c\/p\u003e\u003cb\u003e- Basic Doughs: \u003c\/b\u003e such as bagels, pita, ciabatta, and pizza dough\u003cbr\u003e\u003cb\u003e- Enriched Doughs\u003c\/b\u003e such as croissants, cardamom buns, buttermilk dinner rolls, and burger buns\u003cbr\u003e\u003cb\u003e- Quick Breads and Short Doughs\u003c\/b\u003e such as pie and tart dough, scones, biscuits, and biscotti\u003cbr\u003e\u003cb\u003e- Unleavened Doughs: \u003c\/b\u003e such as pastas, noodles, and dumplings\u003cbr\u003e\u003cb\u003e- Doughs from Turkey\u003c\/b\u003e such as Turkish style phyllo, Turkish Pistachio Baklava, Spinach Triangle Borek, and Grandma's Lavash \u003cp\u003e\u003c\/p\u003eCooking for loved ones has always been one of Betül's greatest joys. 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