Dominique Ansel The Secret Recipes
How would you discover lightning in an estimating cup?
Dominique Ansel is the maker of the Cronut™, the croissant-donut cross breed that has overwhelmed the world. Be that as it may, he's nobody hit wonder. Traditionally prepared in Paris, liable for a four-star kitchen in New York, and now the owner of New York's most elevated evaluated bread shop, Ansel has become a present day Willy Wonka: the maker of uncontrollably inventive, uncommonly scrumptious, and amazingly mainstream sweets.
Presently, in his long awaited introduction cookbook, Ansel shares the key to changing the most unassuming fixings into the most remarkable, enticing, and fulfilling baked goods possible. Dominique Ansel: The Secret Recipes uncovers the tales and plans behind his generally looked for after manifestations and shows admirers of pastry wherever how to make enchantment in their own kitchens.
About the Author
Dominique Ansel, a James Beard Award–winning Pastry Chef, is the chef and owner of eponymous bakeries in New York, London, and Los Angeles, as well as his first-ever restaurant in Los Angeles.Ansel has been responsible for creating some of the most celebrated pastries in the world, including: the Cronut® (named one of TIME Magazine’s “25 Best inventions of 2013”), The Cookie Shot, Frozen S’more, Blossoming Hot Chocolate, and many more. He was named the World’s Best Pastry Chef in 2017 by the World’s Best Restaurants awards. Food & Wine has called him a “Culinary Van Gogh” while the New York Post coined him “the Willy Wonka of New York.” He was also named one of Business Insider’s ‘Most Innovative People Under 40,” one of Crain’s “40 under 40,” and was bestowed the prestigious l’Ordre du Mérite Agricole, France’s second highest honor.
Dominique Ansel, a James Beard Award–winning Pastry Chef, is the chef and owner of eponymous bakeries in New York, London, and Los Angeles, as well as his first-ever restaurant in Los Angeles.
Ok, based on some of the reviews I actually almost didn't get this book. But I am SO glad I did. I do realize that there really aren't a lot of recipes but I love the way it is written. Not only does Mr. Ansel have a talent for baking, but also for writing. I feel as though I am transported into the stories he tells for each of his creations and I end up feeling all of those wonderful emotions that food, and the creation of food and pastry can stir up in a person passionate about baking. The pictures are gorgeous and even though some of the creations are ones I will most likely never attempt (like the "Peeps"- although they are quite adorable) there are several I will attempt. Normally, I don't write reviews without having tested at least 2 or 3 recipes, but I can't help myself. I plan to make at least two of these recipes for my loved ones and friends very soon. I will start with the chocolate pecan cookies and the perfect little egg sandwich. I should say, I am an advanced home baker so I am looking at this book from that lens if it helps one to know that. The recipes are divided by Beginner, Intermediate and Advanced skill levels and yes, some do take a few days to make. However, if you have ever made croissants or puff pastry you won't be daunted by this. To me, it is an adventure. I think these recipes are complex enough that I actually don't need this book to have a ton of recipes. When have I ever even baked my way through half of a cookbook? So it doesn't bother me because the recipes that are there are interesting enough that I probably will attempt several of them. There is more than enough to help an intermediate baker or pastry chef build skills, get the creative juices going, and maybe even one day (for you pastry chefs) reach our outshine Mr. Ansel! He encourages one to not be afraid of perfection and to keep reaching for it because that is how you keep achieving greater things! So, one might aspire to reach and or exceed his level one day. I'm not saying that is what I am going for but someone who reads this might be. Anyway, I'm a bit in love with this book, so far. Hopefully once I make a few of the receipes that love affair will continue...I did get htis book used but it was in perfect condition and I suppose whomever had it before me must have already reached this level, or else thinks it is beyond them. I am very happy with it.-Luv2shons
As anyone who has read my other reviews will know I only review a cookbook after I have tried twelve recipes. The first half of the book is a description of the various items and their inspiration; the second half is some thirty recipes. The recipes are broken into three sections: easy, intermediate and hard. The former has a cookie recipe and ice cream recipe whilst the latter has the cronut, DKA and curiously a baked alaska recipe. The recipes work and have been tested in a domestic kitchen since oven temperatures and times are given for standard ovens and fan assisted. When I followed the recipe as written I achieved the required result. The level of detail in the instruction is high together with insight as to why the author wants you to do something. This additional insight is very useful because with understanding comes greater techniques and knowledge that can be applied to other recipes. Indeed this is the most valuable part of the book - someone has taken the time to add the sort of aside that Dominic Ansell may make in his own bakery and by reading and learning these tips it will improve your skill. -Peter
This wonderful book, gives you the insight into the mind and development of his creations. The book and it’s recipes of these creations were gratefully dividend up between beginner and intermediate and advanced. It’s one of the first cook books that I’ve seen do this for the reader. It truly allows you to decide your own skill set and allows you to be adventurous. A must have for any person that has a passion to learn, an opportunity to learn from a master. -K.Strome