Download The Pastry Chefs Little Black Book, by Michael Mignano Michael Zebrowski

Download The Pastry Chefs Little Black Book, by Michael Mignano Michael Zebrowski

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The Pastry Chefs Little Black Book, by Michael Mignano Michael Zebrowski

Download The Pastry Chefs Little Black Book, by Michael Mignano Michael Zebrowski

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Review

Attention must be paid. Think of it as the Encyclopedia of desserts. The Michaels have created a book that every chef and home cook needs to have on their kitchen counter --Bill Yosses Chef/owner PerfectPie CompanyThe sweet genius of the Little Black Book is that it is broken down into the components that pastry chefs need to make their magic: doughs, cakes, ice cream, mousses, and lots more. Looking for an idea or a new recipe? That s what this book is for. --Ron Ben-Israel Chef/ Owner of eponymous cake company & TV personalityThe Only thing that Michael and Michael left out of this book is someone to actually make it for you. An amazing reference book. --Antonio Bachour Chef Owner of Bachour Bakery .

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Product details

Hardcover: 544 pages

Publisher: The Chefs Connection; 1st edition (November 30, 2017)

Language: English

ISBN-10: 0933477635

ISBN-13: 978-0933477636

Product Dimensions:

8.8 x 2 x 11.2 inches

Shipping Weight: 4.2 pounds (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

68 customer reviews

Amazon Best Sellers Rank:

#14,322 in Books (See Top 100 in Books)

I took a couple of baking classes many years ago that were taught by a wonderful pastry chef in the kitchen at Alain Ducasse’s restaurant Adour at the St. Regis Hotel. I couldn’t help but notice how the chef would often slip a little notebook out of his pocket for reference or to jot something down. As the chef impressed me with his knowledge, talent, and passion, I remember thinking how amazing it would be to be able to leaf through the pages of his notebook which I imagined contained the secrets to perfect desserts. Well, fast forward about ten years and now I (finally!) have access to just such a treasury of professional information in “The Pastry Chef’s Little Black Book” by Chefs Michael Zebrowski and Michael Mignano. Better than trying to decipher someone’s perhaps rushed handwriting, this not-so-little equivalent of valuable information culled from two great chefs’ years of experience and hard work is so well designed and formatted that it makes even the most complex recipe accessible and not intimidating. The recipes in this book are easy to use, whether you bake measuring by volume or weight, and you can be confident they have been tested to work just as they are supposed to. The book contains more recipes than I could ever dream of wanting at my fingertips and they are presented in such a way that they are building blocks not just to the composed desserts mentioned in the book, but to be used by the reader in a multitude of different combinations, encouraging creating your own unique desserts. Add this book to your collection...whether you are a beginner or a seasoned baker, you will be happy you did.

I echo all of the great reviews this book has. This book is written by two French Chefs. I received this book as a gift and I can't wait to try some of these divine recipes. In looking through the book, many recipes call for gelatin sheets and within the first 10 pages of explanations it says they weigh 2.5 grams per sheet and all of the recipes need to be measured by weight, not volume (cups) so a good digital scale is crucial to have in order to use this cookbook properly. They have two columns on each recipe, one for US measurements and one for metric. Another recipe item referred to mixing the ingredients FROM 1 dough packet (De'Trempe) and a few more French terminologies like that. Hopefully, I can find what I am looking for when researching them. All in all though, most of the recipes I can understand and I love the book and I even look forward to the more challenging recipes to perhaps learn something I did not know.

This is a great book. I teach ProStart in a high school and so far we have only had success using recipes from this book. I have used the croissant recipe, puff pastry recipe, the pate brisee, pate sucree recipe, and Fig bar recipe (using dried cherries instead) all have turned out and were delicious!The format of the recipes is straight forward--everything is by weight (as it should be for pastry) and bullet points for procedure.Really really excited to keep trying recipes and have my students taste success.

For the price this book will more than pay for itself over and over! The recipes are simple, direct, and anyone can use them. Highly recommend for the novice or experienced chef.

I bought the book expecting hints and notes from the chefs on how they came up with the recipes and variations to suit the different flavors. All I got was pages of basic recipes that I could have gotten from the internet without any chef's comments. Plus ALL the recipes do not list cooking time. The book says that we should use our experience to cook it. They should at least list suggested time so that we can have a starting point. I returned the book. Disappointed.

Every cook book should be set up like this!!! Lots of great recipes. Great for adventuress home cook or a professional. Provides you with recipes for different components and varieties of a said dish. Such as pie... Has different crust recipes and different filling recipes. I like how it separates the recipes instead of listing a whole dishes components and ingredients. Awesome buy!

"Little".....LOL! Now that's an understatement for sure! This book is so cool. It's huge and the print is large and flipping through it last night, I was a lot of great recipes and tips!

This book is short on photos and short on instructions - so you had better have some familiarity with making pastries. Written in a brisk shorthand for busy chefs, this book is a lifeline of recipes for every aspect of pastries and patisserie.

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