Everyone Can Bake

Simple recipes to master and mix

Dominique Ansel

$55

Hardback

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English

Murdoch Books
02 June 2020

TV & celebrity chef cookbooks; Cakes, baking, icing & sugarcraft

Acclaimed pastry chef Dominique Ansel shares his simple, foolproof recipes for tarts, cakes, jams, buttercreams, and more 'building blocks' of desserts for home cooks to master and mix as they please.

Dominique Ansel is the creator of beautiful, innovative, and delicious desserts, from the Frozen S'More to the Cronut, the croissant-doughnut hybrid that took the world by storm. He has been called the world's best pastry chef. But this wasn't always the case.

Raised in a large, working-class family in rural France, Ansel could not afford college and instead began work as a baker's apprentice at age sixteen. There, he learned the basics; how to make tender chocolate cakes, silky custards, buttery shortbread, and more.

Ansel shares these essential, go-to recipes for the first time. With easy-to-follow instructions and kitchen tips, home cooks can master the building-blocks of desserts. These crucial components can be mixed in a variety of ways, and Ansel will show you how: his vanilla tart shell can be rolled out and stamped into cookies; shaped and filled with lemon curd; or even crumbled into a topping for ice cream.

This cookbook will inspire beginners and experienced home cooks alike to bake as imaginatively as Ansel himself.

By: Dominique Ansel
Imprint: Murdoch Books
Country of Publication: Australia
Dimensions: Height: 276mm, Width: 213mm,
Weight: 1.748kg
ISBN: 9781922351128
ISBN 10: 1922351121
Pages: 352
Publication Date: 02 June 2020
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

BASES? My Go-To Vanilla Sable Tart Shell My Go-To Chocolate Cake Extra Syrups for Soaking the Cake My Go-To Almond Cake My Go-To Ladyfingers My Go-To Banana Bread My Go-To Vanilla Pound Cake My Go-To Cookie Base My Go-To Chocolate Brownies My Go-To Sable Breton My Go-To Caramelised Puffed Rice My Go-To Baked Vanilla Meringue (for a Pavlova) My Go-To Pate a Choux FILLINGS My Go-To Pastry Cream My Go-To Lemon Curd My Go-To Dark Chocolate Ganache My Go-To Apple Compote My Go-To Stone Fruit Jam My Go-To Fruit Gelee My Go-To Mascarpone Whipped Ganache My Go-To Vanilla Mousse My Go-To Dark Chocolate Mousse My Go-To Soft Caramel FINISHINGS My Go-To Buttercream My Go-To Nappage Glaze My Go-To Dark Chocolate Glaze My Go-To White Chocolate Glaze My Go-To Caramelised Bananas My Go-To Roasted Fruits My Go-To Fresh Fruits My Go-To Vanilla Chantilly Cream My Go-To Italian Meringue (for Piping and Finishing) My Go-To Streusel Crumble My Go-To Vanilla Ice Cream ASSEMBLY & TECHNIQUES How to Foncage a Tart Shell How to Build a Tart How to Assemble a Layer Cake How to Assemble a Mousse Cake How to Glaze a Cake My Tips for Decorations Using a Piping Bag

Dominique Ansel, a James Beard Award-winning Pastry Chef, is the chef and owner of eponymous bakeries in New York, London and 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' and was bestowed the prestigious l'Ordre du Merite Agricole, France's second highest honour.