Maison Kayser's French Pastry Workshop

Author: Eric Kayser

Learn the art of French pastry from one of Paris's best bakers and founder of the renowned Maison Kayser, which has more than 100 shops worldwide.

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Summary

Learn the art of French pastry from one of Paris's best bakers and founder of the renowned Maison Kayser, which has more than 100 shops worldwide.

Description

From festive creations to simple but sophisticated fare, chef Eric Kayser will not only provide his recipes but the expert insight you need to replicate his delectable creations. The more than 70 recipes include his bakery bestsellers, including raspberry macaroons, lemon curd meringue tartlets, epiphany cake, Yule logs, financiers, chocolate and hazelnut tarts, among others. Hundreds of photos show the beautiful pastries, and provide step-by-step instructions for anything tricky. A pictogram system helps readers distinguish the recipe's level of difficulty.

Critic Reviews

“Names alone will generate drools: macarons, madeleines, choux pastries, millefeuille. When those so wonderfully French sweets are combined with how-tos from a master baker, this book's appeal is inescapable. . . Magnifique! -- Barbara Jacobs , Booklist”

"Maison Kayser's French Pastry Workshop is one of the best dessert cookbooks of the year. It must be part of your kitchen if you make your desserts at home."--The Washington BookReview
"From festive creations to simple but sophisticated fare, Kayser provides clearly written recipes and his expert insight so you can replicate his delectable creations."--The Entertainment Report
"Names alone will generate drools: macarons, madeleines, choux pastries, millefeuille. When those so wonderfully French sweets are combined with how-tos from a master baker, this book's appeal is inescapable. . .Magnifique!"--Barbara Jacobs, Booklist
"Those looking to replicate authentic French confections will find this cookbook a delightful resource."--Cindy Pauldine, Shelf Awareness

About the Author

Eric Kayser, a fourth-generation French baker, opened his first artisanal French boulangerie in Paris in 1996. Today, Maison Kayser has more than 100 shops in 20 different countries. Since opening his first U.S. shop in New York in 2012, he has been voted the best bread by New York Magazine and one of America's best bakeries by USA Today.