Sweet Alchemy Dessert Magic - Yigit Pura
Hardcover. Very good condition. 2014
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, multi-layered 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.
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.
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, multi-layered 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.
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.
