Master the art of French pastry with step-by-step instructions from one of Paris's best bakers and founder of the renowned Maison Kayser. Soon after Maison Kayser opened its first shop in New York City in 2012, USA Today named it one of America's best bakeries. Not surprising considering Eric Kayser is recognized as one of the most talented artisan bakers in the world. One of the draws to this ever-growing chain is the dozens of colorful and delicate pastries found in the window every day. And now you can make them at home. Originally published in France, Maison Kayser's French Pastry Workshop provides step-by-step instruction for making dozens of classic desserts. From festive creations to simple but sophisticated fare, Kayser provides clearly written recipes and his expert insight so you can replicate his delectable creations. More than 70 recipes include his bakery bestsellers, such as raspberry macaroons, lemon meringue tartlets, Epiphany cake, Yule logs, financiers, chocolate hazelnut tarts, among others. Hundreds of full-color photos show the beautiful pastries, as well as provide visual instructions for anything tricky.

Maison Kayser's French Pastry Workshop

Cookbooks, Food & Wine

Kayser, Éric

Baking

Black Dog Leventhal

Volume 2 reviews the six basic doughs used to make bread figures, ribbons, flowers and much more and offers numerous examples of decorated breads and presentation pieces.

Special and Decorative Breads: Traditional, Regional and Special Breads-Fancy Breads-Viennese Pastries-Croissants Brioches-Decorative Breads-Presentation Pieces

Couet, Alain

Michalet, Pierre

Ganachaud, Bernard

Ganachaud, Isabelle

Ganachaud, Valerie

Herve, Daniel

Megard, Leon

Saunier, Yves

Chazalon, Jean

John Wiley&Sons, Inc.

Special and Decorative Breads: Volume 2

wiley

Step&amp;hyphen;by&amp;hyphen;step home baking recipes from France’s foremost culinary resource, Larousse, and Parisian master baker Éric Kayser.
The Larousse Book of Bread features more than 80 home baking recipes for breads and pastries from two of France’s most trusted authorities. From traditional Boule and Cob and specialty Ryes and Multigrains, to gluten&amp;hyphen;free Organic Sour Doughs and Spelts and sweet Brioches, Kayser’s easy&amp;hyphen;to&amp;hyphen;follow recipes feature detailed instructions and step&amp;hyphen;by&amp;hyphen;step photography. No matter if you are creating quick and simple Farmhouse Breads or gourmet treats like Croissants and Viennese Chocolate Bread, with its unique structure and a comprehensive guide to techniques, ingredients and equipment, The Larousse Book of Bread is the ideal baking resource for both home cooks and professionals.

The Larousse Book of Bread: Recipes to Make at Home

Phaidon Press

Review\n'Presents the basics and the complex, including the use of nontraditional flours. Recipes for stuffed and sweet loaves, plus breads from a variety of cultures, come with beautiful instructive illustrations.' - Library Journal 
'A bread-baking primer for the modern home cook.' - Epicurious 
'A beautiful manual dedicated to the art of handmade, homemade loaves.' - The Toledo Blade‘Both traditional and innovative.’ - Wisconsin Public Radio\n‘For the bread enthusiasts in your life, this is the perfect gift.’ - Daily Hive\nA bread-making masterclass for home bakers, featuring simple, satisfying breads, loaves, and rolls made from a range of flours, including gluten-free varieties 
In The Bread Book, Éric Kayser - founder of the legendary French bakery Maison Kayser and bestselling author of The Larousse Book of Bread makes baking bread from scratch both accessible and exciting. 
Kayser begins with the fundamentals of bread-making, offering primers on traditional leavening techniques, types of flour, and essential ingredients, as well as a helpful glossary. Each recipe is explained with concise, easy-to-follow instructions, and includes prep, proofing, and baking times to aid with time management. Step-by-step photography demystifies the more complex breadmaking processes, and a handy troubleshooting section addresses common breadmaking dilemmas. 
The collection of 60 recipes includes foolproof versions of boulangerie and international staples; healthy recipes featuring heritage grains - from high-protein lentil and chickpea flours to low-gluten and gluten-free varieties made with einkorn, buckwheat, spelt and rye, as well as a mouthwatering range of sweet loaves and brioches. 
Clear, comprehensive, and beautifully produced,The Bread Book is a kitchen shelf essential for the modern home baker. 
Chapters and recipes include: Classic Breads : Baguette; Boule; Heritage Wheat Bread; No-Knead Bread; Rye Loaf Breads with Heritage Grains : Corn and Sunflower Seed Bread; Grape Seed Bread; Hemp Bread; Rice Flour and Buckwheat Bread; Quinoa Flour Bread Breads of the World : Bao Buns; Challah; Naan; Pita; Rosemary Focaccia Stuffed Loaves : Cheese Bread; Fig, Hazelnut, and Fennel Bread; Matcha and Candied Orange Bread; Mixed Fruit and Nut Crown; Olive Bread Brioches : Babka; Chocolate and Banana Brioche; Ekmek with Raisins and Pecans; Japanese Milk Bread with Pistachios and Cherries; Pain Au Lait

The Bread Book: 60 Artisanal Recipes for the Home Baker (from the author of The Larousse Book of Bread)

About the Author\nÉric Kayser est un artisan-boulanger de renommée internationale : après avoir ouvert sa première boulangerie à Paris en 1996, il en possède désormais plus de 200 à travers le monde. Né dans une famille de boulangers d’origine alsacienne, il a reçu le goût du pain en héritage, mais aussi de la transmission et du partage.\nImpossible de résister à l’appel d’un pain tout juste sorti du four, encore chaud et croustillant : depuis notre plus tendre enfance, le pain fait partie de notre quotidien. Éric Kayser vous livre ses meilleures recettes et ses astuces pour réussir votre propre pain au levain, d’une qualité incomparable, et sans recours à la machine à pain.\nDÉCOUVREZ COMMENT PRÉPARER LE LEVAIN, PÉTRIR, FAÇONNER ET CUIRE VOTRE PAIN, GRÂCE À 80 RECETTES DÉTAILLÉES ET ILLUSTRÉES ÉTAPE PAR ÉTAPE. 
• LES GRANDS CLASSIQUES : baguette, boule, bâtard, polka, épi... 
• LES PAINS SPÉCIAUX : multigrains, seigle, campagne, sans gluten... 
• LES PAINS BIO AU LEVAIN NATUREL : pain à l’épeautre, tourte de meule... 
• LES PAINS AUX INGRÉDIENTS : pain aux figues, à l’orange, à l’encre de seiche... 
• LES PAINS À L’HUILE : ciabatta, fougasse, pizza... 
• LES VIENNOISERIES ET PAINS SUCRÉS : croissant, pain au chocolat, brioche... 
• LES PETITS PAINS : au pavot, aux lardons et aux noix de pécan, aux algues... 
• LES PAINS RÉGIONAUX : marguerite, vivarais, tabatière... 
• LES PAINS DU MONDE : focaccia, ekmek turc, macatia de La Réunion...\nIssu d’une lignée de boulangers d’origine alsacienne, ÉRIC KAYSER porte en lui la passion du pain. Ses pains au levain sont appréciés tant en France qu’à l’étranger – en particulier au Japon et aux États-Unis, où il a ouvert de nombreuses boulangeries. Ce livre traduit sa volonté de transmettre et de partager son savoir-faire.

Le Larousse du Pain

Larousse

About the Author\nÉric Kayser est un artisan-boulanger de renommée internationale : après avoir ouvert sa première boulangerie à Paris en 1996, il en possède désormais plus de 200 à travers le monde. Né dans une famille de boulangers d’origine alsacienne, il a reçu le goût du pain en héritage, mais aussi de la transmission et du partage.\nVous souhaitez découvrir les secrets d’Éric Kayser pour réaliser vous-même les meilleurs pains ? Des farines traditionnelles et atypiques, de l’eau, du levain et son tour de main : découvrez son univers et suivez les recettes pas à pas !\nAvec ce livre, Éric Kayser vous invite à partager sa vision de la boulangerie artisanale de qualité en réalisant une multitude de pains avec des farines remises au goût du jour, aux nombreux bienfaits nutritifs et aux saveurs affirmées, et toujours au levain naturel – sa marque de fabrique !

Le Grand Livre du Pain

Reference

Master baker Éric Kayser reveals the secret of his marvelous creations, and provides innovative and delicious ways of incorporating bread into a variety of main courses, accompaniments, and desserts.With much flair and the hand of a practiced baker, he presents his collection of sixty surprising and easy-to-follow recipes, transforming bread into a condiment in recipes such as Stuffed Mussels, Breadcrumbs with Curry, or Sausage Crumble, or the main ingredient of a dish as in Chicken with Raisin Bread Stuffing. Kayser uses bread as a plate or bowl for his bruschetta, tapas, soup, and Roasted Vegetable Salad. He reinvents the humble sandwich and offers new versions of open-faced tartine sandwiches, whether classic Foccacio with Sesame Seeds or exotic Tandoori Chicken. Rounding off this collection are irresistible desserts that are pure treasures of sweetness, such as French Toast with Caramelized Apples, Chocolate Soup, and Toasted Brioche.

Beyond the Bread Basket: Recipes for Appetizers, Main Courses, and Desserts

Flammarion

Inspired by the hearty and nutritious ingredients that he uses in his bakeries, Éric Kayser has created 50 new recipes that celebrate "superfood" ingredients such as whole grains (wheat, rye, oats), seeds (sesame, sunflower, poppy), dried fruit (prunes, raisins, figs), and nuts (hazelnuts, almonds, pine nuts). Kayser includes both sweet and savory recipes that will dazzle your taste buds: try chestnut, apricot, and pistachio bread; mussels in a lime-and-beer sauce; or eggplant caviar drizzled with sesame oil—the options for delicious and balanced meals are endless! Kayser’s fresh approach to cooking offers nutritious, flavorful dishes that are simple and enjoyable to prepare, for experienced chefs and fledgling cooks alike. His recipes are a fresh and easy take on French cuisine today.

Eric Kayser's New French Recipes

Yosefi, Yair

Regional & International

Master baker Éric Kayser reveals the secret of his marvelous creations, and provides innovative and delicious ways of incorporating bread into a variety of main courses, accompaniments, and desserts.With much flair and the hand of a practiced baker, he presents his collection of sixty surprising and easy-to-follow recipes, transforming bread into a condiment in recipes such as Stuffed Mussels, Breadcrumbs with Curry, or Sausage Crumble, or the main ingredient of a dish as in Chicken with Raisin Bread Stuffing. Kayser uses bread as a plate or bowl for his bruschetta, tapas, soup, and Roasted Vegetable Salad. He reinvents the humble sandwich and offers new versions of open-faced tartine sandwiches, whether classic Foccacio with Sesame Seeds or exotic Tandoori Chicken. Rounding off this collection are irresistible desserts that are pure treasures of sweetness, such as French Toast with Caramelized Apples, Chocolate Soup, and Toasted Brioche.

See the best price to sell, buy, or rent books by Kayser, Éric. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Kayser, Éric

See the best price to sell, buy, or rent books by Kayser, Éric. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Maison Kayser's French Pastry Workshop

Special and Decorative Breads: Traditional, Regional and Special Breads-Fancy Breads-Viennese Pastries-Croissants Brioches-Decorative Breads-Presentation Pieces

Special and Decorative Breads: Volume 2

The Larousse Book of Bread: Recipes to Make at Home

The Bread Book: 60 Artisanal Recipes for the Home Baker (from the author of The Larousse Book of Bread)

Le Larousse du Pain

Le Grand Livre du Pain

Beyond the Bread Basket: Recipes for Appetizers, Main Courses, and Desserts

Eric Kayser's New French Recipes

Beyond the Bread Basket: Recipes for Appetizers, Main Courses, and Desserts