Twenty-Five (Profiles and Recipes from America's Essential Bakery and Pastry Artisans)
List Price:
$25.00
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Product Details
Author:
Editors of Bake Magazine, Sosland Companies
Format:
Paperback
Pages:
176
Publisher:
Andrews McMeel Publishing (October 11, 2016)
Language:
English
ISBN-13:
9781449472573
ISBN-10:
1449472575
Weight:
23.92oz
Dimensions:
8.8" x 10.8" x 0.7"
Case Pack:
20
File:
Eloquence-SimonAMP_11052023_142152_onix21-20231105.xml
Folder:
Eloquence
As low as:
$19.25
List Price:
$25.00
Publisher Identifier:
P-SS
Discount Code:
A
Pub Discount:
65
Overview
Twenty-Five includes profiles and recipes from each of today's vibrant American bakery and pastry artists including Dominique Ansel, Christina Tosi, and Chad Robertson. Among them are the risk takers, the doers, and the mad scientists bringing incredible creations to the modern pastry world.
Twentyfive: Profiles and Recipes from America's Essential Bakery and Pastry Artisans, is a beautiful food arts book with 25 recipes and profiles of our most celebrated bakers including Chad Robertson of Tartine Bakery, Dominique Ansel of Dominique Ansel Bakery, Amy Scherber of Amy's Bread, Christina Tosi of Momofuku Milk Bar, Dana Cree of Blackbird and many more. These are agents of change and essential to the growth of the industry. They all come from different worlds and different backgrounds, but found their way into bakery and pastry because of love. They love to put smiles on the faces of their customers, they love to push the limits of their imaginations.
We'll leave it to you to rank them if you must!
Twentyfive: Profiles and Recipes from America's Essential Bakery and Pastry Artisans, is a beautiful food arts book with 25 recipes and profiles of our most celebrated bakers including Chad Robertson of Tartine Bakery, Dominique Ansel of Dominique Ansel Bakery, Amy Scherber of Amy's Bread, Christina Tosi of Momofuku Milk Bar, Dana Cree of Blackbird and many more. These are agents of change and essential to the growth of the industry. They all come from different worlds and different backgrounds, but found their way into bakery and pastry because of love. They love to put smiles on the faces of their customers, they love to push the limits of their imaginations.
We'll leave it to you to rank them if you must!
