Professional bakery and viennoiserie covering breads, lamination, fermentation, shaping, and production.
Pastry science with 200+ base recipes adapted for classic, gluten-free, lactose-free, and vegan formats.
Pastry buffet concepts spanning croissants, entremets, petits gâteaux, chocolate, fruit, and confections.
Contemporary two-bite desserts with 52 recipes exploring global flavours and refined presentation.
Whipped-cream cake fundamentals covering icing, layering, piping, finishing, and Korean-style decoration.
Celebration cakes exploring fresh-cream piping, modelling chocolate, shaped forms, and seasonal themes.
Modern éclairs across 22 creations with seasonal flavours, signature choux, innovative creams, and glazes.
Modern pastry science using gelling agents, stabilizers, emulsifiers, and methods for texture and efficiency.
Flower-inspired pastry across 80 recipes using piping, ganache, Chantilly, and botanical presentation.
Fruit-driven pâtisserie exploring 45 fruits through trompe-l’œil techniques, finishes, and 130 recipes.
Korean desserts spanning tteok, jooak, injeolmi, and gangjeong, blending tradition with modern presentation.
Savoury-meets-sweet creations spanning tapas, snacks, viennoiserie, catering bites, and pastry applications.
Seven-volume culinary reference covering 770+ recipes, core techniques, pastry, meats, sauces, and more.
Miniature pastry across 65 creations spanning sablés, choux, macarons, bonbons, giandujas, and showpieces.
Pastry and chocolate creations spanning bonbons, viennoiserie, cakes, plated desserts, and artistic chocolate.
French bakery classics spanning croissants, mille-feuille, éclairs, madeleines, breads, and sorbets.
Haute pâtisserie reference spanning entremets, tarts, bonbons, sugar work, doughs, and plated desserts.
Colour-driven modern pastry across 50 creations spanning entremets, petits gâteaux, tartlets, and chocolate.
Foundational pastry across sablé, puff pastry, choux, sponge, travel cakes, mousses, fillings, and glazes.
Balanced modern pastry across 60 recipes, rethinking indulgence through thoughtful ingredients and technique.
Technical éclair manual covering choux science, flavour balance, fillings, glazes, and contemporary creations.
Professional pastry reference with 1,800+ recipes from leading chefs, organized for practical comparison.
Professional pastry reference with nearly 1,700 recipes spanning modern techniques and formulations.
Signature cakes and desserts built from 220+ sub-recipes, with modern technique, clean design, and flavour.