A complete pastry reference with 500 core recipes — the essential foundations to build your own desserts, from doughs to creams and glazes. The professional toolkit every pastry chef needs.
The Pastry Chef’s Little Black Book is a comprehensive and essential reference for professional pastry chefs and ambitious bakers. Written by award-winning chefs Michael Zebrowski and Michael Mignano, this book brings together nearly 500 base recipes that form the foundation of modern pastry — from doughs, creams, and glazes to sponges, mousses, and ice creams.
Structured in 13 chapters, each one dedicated to a key area of pastry, it doesn’t offer plated desserts or complex entremets, but rather the building blocks to create them. Think of it as a musician’s book of chords and scales — the technical recipes behind the creativity.
With precise metric and US measurements, detailed yields, and clear professional procedures, this guide prioritizes accuracy, practicality, and consistency. Notes and anecdotes from the chefs enrich the experience, offering valuable insights gathered over decades in top kitchens.
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