✍ Scribed by Frankie Frankeny, Yigit Pura
No coin nor oath required. For personal study only.
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 winners podium on Top Chef Just Desserts. His sugar showcase is Tout Sweet Patisserie, his pâtisserie and dessert laboratory on San Franciscos 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, multilayered 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. These playful sweets can be served on their own or combined into irresistible mélanges such as the Negroni Creamsicle, a composition of Citrus & Vanilla Bean Scented Panna Cotta, Grapefruit-Campari Gelee, and Ruby Red Grapefruit Supremes, or the Sexy Chocolate Coupe, a chocolate extravaganza that marries Dark Chocolate Cremeux to Bittersweet Flourless Chocolate Cake.
This book brims with innovative recipes and classic techniques that will elevate your pastry game and bring you into Yigits world. You will be inspired to create your own sweet alchemy.
📜 SIMILAR VOLUMES
Presents over seventy dessert recipes crafted by the celebrity pastry chef, categorized by prominent ingredient, and includes such dishes as crème fraîche shortcakes, French lavender pavlovas, candied Buddha's hand, and dark chocolate soufflé.
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Presents an illustrated guide to fifty classic pastry recipes from pecan pie to pound cake, explaining how to avoid common mistakes while revealing how to enhance the flavors of simple ingredients--;Smiles and delights / Peter Kaminsky -- The making of a chef -- Is dessert necessary? -- Where do rec
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