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indigoBooksFood and DrinkBaking and Desserts

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The essential guide to truly stunning desserts from pastry chef Francisco Migoya In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts—like mousses, doughs, and ganaches—showing pastry…

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A unique way of seeing and thinking, and an attention to detail are what shape Chef Janice Wong's inventive desserts - creations applauded by some of the world's most celebrated chefs from French chocolatier-patissier Pierre Herme to Spanish chef-restauranteurs…
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It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic information a pastry professional needs. Introductory chapters include: the history and evolution of frozen…

Pâtisserie

by Christophe Felder

|December 7, 2015

Hardcover | French

$59.95

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Créatif et pédagogue, Christophe Felder guide ses lecteurs dans l'apprentissage de la pâtisserie. Ses leçons sont de véritables cours, photographiés pas à pas, qui détaillent les tours de main, ustensiles et techniques indispensables pour réussir ses pâtisseries…
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$78.95

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A gorgeous professional-level guide to the most challenging form of the confectioner's art A showpiece created entirely from sugar is truly a work of art, and it takes an eye for design and strong pastry skills to work with this delicate medium. The Art of the…
Hardcover | French

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Cacao

by Pierre Marcolini

|November 30, 2015

Hardcover | French

$59.95

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arg1-9782732474533.html Immersion délicieuse dans l’univers du cacao avec Pierre Marcolini, l’un de ses plus grands orfèvres. Sa signature ? Une majestueuse cabosse. Les fèves de cacao au cœur de sa passion. Celui qui a…
Hardcover | French

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A comprehensive book about British baking by Dan Lepard, who has worked with master chefs such as Giorgio Locatelli of Locanda Locatelli and Fergus Henderson of St John's.This compendium of British baking gives renewed life to the important recipes of the last…

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Originally published in 1913, this is a wonderfully detailed guide for the making of all types of sweets, candies, toffees, fudges, chocolates and many more. Full of detailed, easy to follow recipes, including many delicacies not often seen nowadays, this is both…