Books & Learning

Global modern pastry spanning frozen desserts, sensory theory, viennoiserie, technique, and emerging trends

Miniature pastry across 65 creations spanning sablés, choux, macarons, bonbons, giandujas, and showpieces.

Artisan panettone explored through sourdough fermentation, dough control, temperature, texture, and technique.

Rule-breaking pastry exploring unconventional flavours, provocative concepts, artistic freedom, and ideas

Modern ice cream exploring advanced techniques, plant-based ideas, flavour, science, and global trends.

Next-generation pastry exploring AI, technology, wild ingredients, advanced glazes, and creative techniques.

Vegan pastry and viennoiserie across 100+ recipes covering croissants, macarons, creams, glazes, and sponges.

Gelato theory and recipes covering formulation, ingredients, serving temperature, and refined frozen desserts.

Plant-based Chinese cooking with 100+ recipes rooted in regional traditions, umami, and Buddhist cuisine.

Science-based home cooking explaining heat, technique, texture, and why everyday recipes work better.

Vegetable-focused cooking across six seasons, with 225 recipes built around peak produce and technique.

Artisan bread and pizza fundamentals covering dough, fermentation, levain, shaping, baking, and timing.

Pastry science with 200+ base recipes adapted for classic, gluten-free, lactose-free, and vegan formats.

Travel cakes and petits fours spanning pound cakes, financiers, madeleines, cannelés, and cookies.

Sustainable pastry exploring fruit glazes, pectins, responsible production, efficiency, and research.

Practical chocolate confectionery with 270+ recipes covering bonbons, truffles, bars, fillings, and storage.

Celebration cakes exploring fresh-cream piping, modelling chocolate, shaped forms, and seasonal themes.

Wok cooking through 200+ recipes, covering stir-frying, steaming, braising, frying, wok hei, and technique.

Sushi science and technique covering seafood, rice, knives, curing, sauces, condiments, and fish preparation.

Japanese craft sake explored through brewing, rice, terroir, brewery stories, tasting, and modern culture.

Fermentation techniques covering koji, kombucha, miso, lacto-ferments, vinegars, garum, and black produce.

Pastry buffet concepts spanning croissants, entremets, petits gâteaux, chocolate, fruit, and confections.

Modern bread, viennoiserie, and panettone covering fermentation, lamination, shaping, and refined technique.

Professional pastry reference with 1,800+ recipes from leading chefs, organized for practical comparison.