Pastry & Bakery

Everyone Can Bake: Simple Recipes to Master and Mix

Named perhaps the best cookbook of the period by The New York Times, Chowhound, Eater, Food and Wine, Forbes, and then some.

Acclaimed baked good culinary expert Dominique Ansel shares his basic, idiot proof plans for tarts, cakes, jams, buttercreams, and that's only the tip of the iceberg "building obstructs" of pastries for home cooks to ace and blend however they see fit.

Dominique Ansel is the maker of lovely, inventive, and tasty sweets, from the Frozen S'More to the Cronut®, the croissant-donut half and half that surprised the world. He has been known as the world's best cake gourmet expert. In any case, this wasn't generally the situation.

Brought up in a huge, common laborers family in rustic France, Ansel couldn't manage the cost of school and rather started function as a pastry specialist's understudy at age sixteen. There, he took in the nuts and bolts—how to make delicate chocolate cakes, velvety custards, rich shortbread, and the sky is the limit from there.

Ansel shares these fundamental, go-to plans just because. With simple to-adhere to directions and kitchen tips, home cooks can ace the structure squares of treats. These essential parts can be blended in an assortment of ways, and Ansel will give you how: his vanilla tart shell can be turned out and stepped into treats; formed and loaded up with lemon curd; or even disintegrated into a fixing for frozen yogurt.

This cookbook will rouse fledglings and experienced home cooks the same to prepare as creatively as Ansel himself.

About the Author
Dominique Ansel, a James Beard Award–winning Pastry Chef, is the chef and owner of eponymous bakeries in New York, London, and Los Angeles, as well as his first-ever restaurant in Los Angeles. Ansel has been responsible for creating some of the most celebrated pastries in the world, including: the Cronut® (named one of TIME Magazine’s “25 Best inventions of 2013”), The Cookie Shot, Frozen S’more, Blossoming Hot Chocolate, and many more. He was named the World’s Best Pastry Chef in 2017 by the World’s Best Restaurants awards. Food & Wine has called him a “Culinary Van Gogh” while the New York Post coined him “the Willy Wonka of New York.” He was also named one of Business Insider’s “Most Innovative People Under 40,” one of Crain’s “40 under 40,” and was bestowed the prestigious l’Ordre du Mérite Agricole, France’s second highest honor.

By far my favorite cookbook of any kind that I've ever owned!! I'm so excited to come up with recipes to try out! It really gives you endless amazing options to try out and not only gives you set recipes but really makes you think for yourself. Not to mention the cookbook is absolutely massive!! I'm so excited put together some recipes! Definitely worth it.-Mike Johnson

Easy to use. I cant wait to start baking out of this book. Chef offers anecdotes and insight on his techniques used. Recipes are simple concise and shown with imperial measurements as well as metric. It’s organized onto 3 sections; base, filling & toppings for you to choose from. The possibilities are endless. His personal reflections are refreshing & offer glimpses of his past while in France.-Betsy

I love baking but I usually just make basic things I’ve always made ... this book shows me that, without too much more effort, I can be making the elevated deserts I’ve always hoped I’d someday magically figure out. The book is extremely well-designed and very organized. The sections are like legos, and you can build whatever you want from the individual pieces. Inspiring!-John