Yigit Pura is a sugar fiend . . . and a pastry dynamo! His striking desserts have sparked excitement and devotion throughout his career, from the top pastry kitchens of New York and San Francisco to the winner's podium on Top Chef: Just Desserts. His sugar showcase is Tout Sweet Patisserie, his patisserie and dessert laboratory on San Francisco's Union Square. Now, in Sweet Alchemy, Yigit shares his approach to pastry and his sweet formulas for the very first time. He demonstrates how fun and, in fact, simple it can be to combine straightforward basics into beautiful, multilayered desserts. Each ingredient-driven chapter (sugar, flour, dairy, fruit, and chocolate) contains new twists on traditional recipes, such as Butterscotch Sauce, Sweet Almond Tart Dough, and Baked Berry Meringue Kisses. These playful sweets can be served on their own or combined into irresistible melanges such as the Negroni Creamsicle, a composition of Citrus & Vanilla Bean Scented Panna Cotta, Grapefruit-Campari Gelee, and Ruby Red Grapefruit Supremes, or the Sexy Chocolate Coupe, a chocolate extravaganza that marries Dark Chocolate Cremeux to Bittersweet Flourless Chocolate Cake. This book brims with innovative recipes and classic techniques that will elevate your pastry game and bring you into Yigit's world. You will be inspired to create your own sweet alchemy.
With Yigit's well-written, step-by-step instructions, not only will you learn how to make his delicious Negroni Creamsicle, but you'll also understand how Yigit's passion, experiences, and technical skills come together to define his sweet, mouthwatering world, how his creative mind works, and his appreciation for the craft of pastry. As a pastry chef for 25 years, this book inspires me to get into the kitchen and bake.- Emily Luchetti, author of The Fearless Baker
Number Of Pages: 224
Published: 1st August 2014
Publisher: CHRONICLE BOOKS
Dimensions (cm): 26.1 x 19.0 x 2.4
Weight (kg): 1.05