In the new book Bake, Rory Macdonald shows how to master classic recipes such as donuts and éclairs, with easy step-by-step photography, and offers new ideas to encourage the reader to experiment with their own combinations and flavors. With over 100 new creative twists on classic French and international pastries, this book illustrates the masterpieces that can be achieved from the simple combination of flour, milk, butter, sugar, and eggs.
The owner of Chanson Patisserie in New York is convinced that “once you have mastered the following rules, after that you have the knowledge you need to change them”. With this philosophy, he covers all kinds of creations, from morning provisions (croissants, kouig-amanns and brunch) to sweet stuff (petit gâteaux, choux pastry, macaron, confections, cookies, and Sunday baking) and sophisticated desserts for after dark .
And since cooking is an art that requires precision, Bake includes clear and detailed instructions, planning advice, and ingenious tips for achieving excellence in the workshop.