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Sweet Alchemy: Dessert Magic
Pura Yigit
€ 34.99
€ 34.29
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Description for Sweet Alchemy: Dessert Magic
Hardcover.
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 ptisserie 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, 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 Yigit's world. You will be inspired to create your own sweet alchemy.
Product Details
Format
Hardback
Publication date
2014
Publisher
Chronicle Books
Condition
New
Number of Pages
224
Place of Publication
San Francisco, United States
ISBN
9781452108889
SKU
V9781452108889
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Pura Yigit
Pura competed on the premiere season Bravo's 'Top Chef: Just Desserts,' and was crowned the winner and fan favourite. With the national spotlight on him, Pura worked with partners from Taste Catering to open Tout Sweet Patisserie, a high-end pastry shop located in San Francisco's Union Square.
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