Dominique Ansel: The Secret Recipes

by Dominique Ansel, Thomas Schauer (Photographer)

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.

Product Details

ISBN-13:	9781476764191
Publisher:	Simon & Schuster
Publication date:	10/28/2014
Pages:	272
Sales rank:	246,030
Product dimensions:	11.10(w) x 8.70(h) x 1.10(d)

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.

Editorial Reviews

The crowds know something. Dominique Ansel Bakery is a wonderland.

The New York Times - Pete Wells

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.

Library Journal