First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts

“Beautiful and instructive, this is the book to tempt you to reach for the flour and butter and gorge yourself silly”—from the James Beard Award–winner

In The Elements of Dessert, renowned pastry chef Francisco Migoya, professor at The Culinary Institute of America, takes you on a guided tour through the innova

Over 200 recipes for the whole range of pastry from pies to strudel and phyllo, cream puffs, quiches, tarts and turnovers, meat pies, French croissants, Italian

"This book includes a comprehensive collection of 500 professionally formatted recipes covering all aspects of the pastry arts. Authorized by award winning past