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Plant-based Asian favourites using practical ingredients, familiar flavours, and flexible substitutions.
Singapore Malay food culture explored through history, identity, customs, recipes, and the wider Nusantara.
Japanese home cooking made approachable through ramen, gyoza, teriyaki, dashi, sauces, sushi, and more.
Italian baking across 140 recipes, spanning cakes, pastries, pies, cookies, sweets, and core techniques.
Culinary ingredients classified through biology, botany, zoology, chemistry, and elBulli’s Sapiens method.
Modernist cooking made practical through food science, precise techniques, visual guidance, and 400+ recipes.
Comprehensive pizza science covering dough, fermentation, ovens, styles, toppings, and global traditions.
Definitive bread science spanning history, ingredients, fermentation, techniques, equipment, and recipes.
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.
French bakery classics spanning croissants, mille-feuille, éclairs, madeleines, breads, and sorbets.
Modern pastry decoration covering chocolate, meringue, sugar paste, nougatine, tuile, and natural finishes.
Modern tart technique from crust to finish, with seasonal fillings, cream ratios, and gluten-free shells.
Modern éclairs across 22 creations with seasonal flavours, signature choux, innovative creams, and glazes.
Korean desserts spanning tteok, jooak, injeolmi, and gangjeong, blending tradition with modern presentation.
Whipped-cream cake fundamentals covering icing, layering, piping, finishing, and Korean-style decoration.
Balanced modern pastry across 60 recipes, rethinking indulgence through thoughtful ingredients and technique.
Fresh modern pastry exploring inventive flavours, Saint Honoré, chocolate fillings, and artisanal technique.
Croissant fundamentals covering lamination, dough control, shaping, proofing, baking, and troubleshooting.
Chocolate and pastry through 15 projects exploring science, design, nutrition, trends, ganache, and technique.
Contemporary two-bite desserts with 52 recipes exploring global flavours and refined presentation.
Modern pastry balancing youth, boldness, tradition, chocolate, technique, and creative individuality.
Professional pastry reference covering crèmes, mousses, glazes, doughs, biscuits, and core French foundations.
Foundational pastry across sablé, puff pastry, choux, sponge, travel cakes, mousses, fillings, and glazes.