This classic book, widely known and used by patissiers is a professional text on the art of patisserie. In the twenty years that Patisserie has been published there have been great changes in almost every aspect of this art, and the author has thoroughly updated this new edition to take account of these. Updated in paperback format the revised edition of this classic text is now even more affordable, practical and enjoyable. Complete with the original, beautiful seventy-three colour photographs, each shows clearly how the finished product should be presented, and a wide range of diagrams demonstrate the more complex processes. New dishes have been added, for example, pavlova, sticky toffee pudding, blinis, pasta dough, frangipan apple, cheesecake, and sugar balls, while some of the existing ones have been amended or replaced. Additional information on fruits, and on using eggs or egg substitutes in patisserie have been included. Of special interest are the chapters on equipment, commodities, and hygiene, which include the provisions of the Food Hygiene (Amended) Regulations 1990, as far as they affect the patisserie section of the catering industry.

Cahill has spent three years combing Paris in search of the patisseries, chocolate shops, and tea salons that will satisfy travelers who want to experience French culture bite by bite. Her new guide includes more than 80 profiles of the city's best sweet spots.

Sebastian Fox, a British celebrity chef, flees the relentless English tabloids for the sunny shores of Los Angeles. As he plans the summer launch of his new culinary venture, the last thing he’s looking for is an entanglement—especially one that could make headlines. But at the urging of an old friend, Sebastian indulges in his one passion other than food, and attends a special event…one that involves a lot more spice than his restaurant recipes. Ezra Whitfield is a gorgeous male model who's had enough of being nothing more than a pretty face. After an anonymous, intimate encounter with a dashing older man at an adults-only club, Ezra becomes intrigued by ideas of control, surrender, and caring discipline. But his mystery man vanishes before Ezra can learn his name, leaving him longing for more. After Ezra charms his way into a job opportunity at a new restaurant, he's taken aback to find Sebastian, his intriguing stranger, wearing the chef's hat. Sparks fly in and out of the kitchen, and their age gap becomes the least of their worries as they whip up a recipe for love. Things are heating up fast—and neither of them want to leave this particular kitchen. But not everyone is so happy about their new relationship… Can Ezra and Sebastian overcome the odds, stamp out those sizzling rumors, and butter up an over-protective roommate? *** Star Spanked is a delicious low-angst romance with a touch of boss/employee dynamics, a dash of discipline, and topped with an enticing 17-year age gap. Savor a deliciously satisfying ending without the bitterness of cliffhangers. While it's part of a series, it can be tasted alone, but be prepared for a few familiar side dishes from previous books, who add a pinch of salt. Content Note: this book contains occasional allusions to restricted eating and diets, fashion industry standards for models, and body dysmorphia.

This is the ultimate companion for those who want to improve their patisserie making skills, whether it be macarons, madeleines, meringues, eclairs or financiers. Chapters cover everything from basic step-by-step instructions to tips on tools, what to do

Join a group of friends – and friends of friends – as they find their perfect kinky matches in this complete M/M romance series. Winter Wonders: Jonathan Ashe plans to spend Christmas alone on the opposite coast, holing up to heal his broken heart. But when his car breaks down in the snow, he's rescued by Cooper Kincaid, who convinces Jon to pretend to be his boyfriend for the holidays. As Jon and Cooper they spend time together, fake feelings start to turn real. Can Cooper convince Jon to take another chance on love? Taming Tristan: Seth Jackson is bet a life-changing sum of money that he can’t tame the notorious Tristan Taylor by Valentine's Day. Despite Tristan's snarky exterior, Seth becomes captivated during their sparring sessions. Can Seth win Tristan over and keep the bet a secret? Or will gambling with Tristan's heart destroy any chance for love? Star Spanked: Celebrity chef and Englishman Sebastian Fox meets American model Ezra Whitfield in an anonymous adults-only club. Despite their age gap, they find themselves drawn to each other. But when Ezra wins a job at Sebastian’s new restaurant, will they be able to balance work and play to find happiness together? Haunted Hearts: Oliver West finds himself drawn to the arrogant, critical Lord Arden, despite a disastrous first weekend as the aristocrat’s service sub. As they spend more time together, Lord Arden’s icy exterior begins to melt, but he’ll be returning to England after a Halloween masquerade. Can Ollie persuade Lord Arden to share his haunted heart, or is he going to end up being ghosted? Champagne Charade: Tyler Blakely’s best friend is getting married on New Year's Eve, but Tyler never got around to admitting that he broke up with his boyfriend – who is still a plus-one on the guest list. So when Tyler’s current hookup and Dom-on-demand, Damon Kirk, suggests he could stand in as the ex, Tyler jumps at the chance to save face. It's only supposed to be pretend, but as they spend time together, Tyler and Damon start to feel something more. The clock is ticking down - but what if their charade isn't just an act?

From the James Beard Award nominee, a comprehensive baking bible for the twenty-first century, with 120 scientifically grounded recipes for sweet and savory baked goods anyone can master. "A very good combination: Baking science all of us can understand and a splendid collection of recipes. . . . A baker’s must!” —Dorie Greenspan, author of Dorie's Cookies and Everyday Dorie Melissa Weller is the baking superstar of our time. As the head baker at some of the best restaurants in the country, her takes on chocolate babka and sticky buns brought these classics back to life and kicked off a nationwide movement. In A Good Bake, Weller shares her meticulously honed, carefully detailed recipes for producing impossibly delicious--and impossibly beautiful--baked goods. A chemical engineer before she became a baker, Weller uses her scientific background to explain the whys and hows of baking, so home cooks can achieve perfect results every time. Here are recipes both sweet (Pumpkin Layer Cake with Salted Caramel Buttercream and Brown Sugar Frosting) and savory (Khachapuri with Cheese, Baked Egg, and Nigella Seeds); beloved classics (Croissants and Chocolate Babka) and new sure-to-be favorites (Milk Chocolate and Raspberry Blondies)--as well as Salted Caramel Sticky Buns, of course . . . all written and tested for even the most novice home baker to re-create. With gorgeous photographs by the award-winning Johnny Miller, and tutorials that demystify all of the stuff that sounds complicated, like working with yeast, sourdough starters, and laminating dough Weller's book is the one guide every home baker needs.