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Dominique Ansel: The Secret Recipes
     

Dominique Ansel: The Secret Recipes

by Dominique Ansel, Thomas Schauer (Photographer)
 

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How do you catch lightning in a measuring cup?

Dominique Ansel is the creator of the Cronut™, the croissant-doughnut hybrid that has taken the world by storm. But he’s no one-hit wonder. Classically trained in Paris, responsible for a four-star kitchen in New York, and now the proprietor of New York’s highest rated bakery, Ansel has become a

Overview

How do you catch lightning in a measuring cup?

Dominique Ansel is the creator of the Cronut™, the croissant-doughnut hybrid that has taken the world by storm. But he’s no one-hit wonder. Classically trained in Paris, responsible for a four-star kitchen in New York, and now the proprietor of New York’s highest rated bakery, Ansel has become a modern-day Willy Wonka: the creator of wildly creative, extraordinarily delicious, and unbelievably popular desserts.

Now, in his hotly anticipated debut cookbook, Ansel shares the secret to transforming the most humble ingredients into the most extraordinary, tempting, and satisfying pastries imaginable. Dominique Ansel: The Secret Recipes reveals the stories and recipes behind his most sought-after creations and teaches lovers of dessert everywhere how to make magic in their own kitchens.

Editorial Reviews

The New York Times - Pete Wells
“The crowds know something. Dominique Ansel Bakery is a wonderland.”
Library Journal
12/01/2014
Frequently likened to Willy Wonka, award-winning pastry chef Ansel is the mastermind behind the Cronut™, the frozen s'more, and other delights sold in his eponymous New York City bakery. His debut—part essay collection, part cookbook—sheds light on how these desserts were developed and offers home cooks a chance to try 31 of them at home. Recipes are grouped into beginner (vanilla ice cream), intermediate (cotton-soft cheesecake), and advanced (the at-home Cronut™ pastry). For most of these, readers will need a precision scale and specialty molds (tart rings), equipment (airbrush), and ingredients (instant yeast). Even advanced bakers should plan to review each recipe several times; spanning 3–4 pages in length, with numerous notes in the margins, they can be extremely cumbersome to read. VERDICT Ansel's essays will delight his fans, as well as foodies who enjoy learning about the creative processes of famous chefs. Those new to French pastry will prefer collections with more recipes and instruction.

Product Details

ISBN-13:
9781476764191
Publisher:
Simon & Schuster
Publication date:
10/28/2014
Pages:
272
Sales rank:
242,709
Product dimensions:
11.10(w) x 8.70(h) x 1.10(d)

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Dominique Ansel


  • Meet the Author

    Dominique Ansel is the chef and owner of Dominique Ansel Bakery in New York City. In 2013, Dominique was named one of Business Insider’s “Most Innovative people Under 40.” That same year, the Daily Mail UK called him the “most feted pastry chef in the world.” Recently, he became of one Crain’s “40 Under 40.” His bakery has gone on to win every single coveted award, including Time Out New York’s “Best New Bakery,” and holds Zagat’s highest ranking in the category.

    Prior to starting his own business, Dominique spent seven years at the venerable French bakery Fauchon, and six years at Daniel, Daniel Boulud’s flagship French restaurant. As the executive pastry chef at Daniel, Dominique was part of the team that led the restaurant to receive its first four-star New York Times rating, three Michelin stars, and James Beard Foundation’s “Outstanding Restaurant of the Year Award” in 2010. In 2014, Dominique won the James Beard Foundation’s “Outstanding Pastry Chef Award” for his own bakery.

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