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Food \u0026amp; Wine called his work “the apotheosis of confectionary creation.” He fashions trompe l’oeil pieces that appear to be the most perfect, sparkling fruit but are, once cut, revealed to be exquisite pastries with surprising fillings. They are absolutely unforgettable, both to look at and, of course, to eat. This lush cookbook presents Grolet’s fruit-based haute-couture pastries like works of art. The chef explains his techniques and his search for authentic tastes and offers a peek into his boundless imagination—he begins the creation of each dessert by drawing. With 130 recipes featuring 45 fruits—citrus, berries, wild and exotic fruits, and even nuts—every pastry lover will want Fruit, for inspiration and to admire the edible sculptures made by this award-winning star of French pastry making.\u003c\/p\u003e","brand":"DUCASSE EDITION","offers":[{"title":"Default Title","offer_id":42427376762955,"sku":"00000_00000_00000_00000","price":1725.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0641\/0023\/7387\/files\/9782841239887-1.jpg?v=1789482766"},{"product_id":"9781787134652","title":"Super Sourdough : The Foolproof Guide to Making World-Class Bread at Home","description":"\u003cp\u003eFrom former Great British Bake Off finalist and author of Brilliant Bread, James Morton, the no-nonsense guide to making and baking perfect sourdough bread\u003c\/p\u003e","brand":"Quadrille Publishing Ltd","offers":[{"title":"Default Title","offer_id":42427391737931,"sku":"EB_FD0600_EB105_SPG","price":1274.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0641\/0023\/7387\/files\/9781787134652-1.jpg?v=1789206980"},{"product_id":"9782379450464","title":"OPERA PATISSERIE -ANGLAIS-","description":"\u003cp\u003eThe latest French patisserie cookbook from award-winning French pastry chef Cédric Grolet   Opéra Pâtisserie marks the entrance of the most talented pastry chef of his generation, Cédric Grolet, into the world of boulangerie-pâtisserie. This book coincides with the opening of his new shop in the Opéra district in the heart of Paris. Far from the haute couture pastries designed at palace hotels, with Opera Pâtisserie, Grolet returns to the essentials with a collection of hearty and accessible recipes. Follow your senses through the pages to discover the very best French recipes for viennoiseries, breads, biscuits, pastries, and frozen fruit sorbets. From croissant to mille-feuille, from tarte tatin to .clairs, the book features 100 fully illustrated desserts we all love. Recipes are organized into chapters that follow the rhythm of the day. At 7 a.m., it\u0026amp;;s time for viennoiseries and breads; at 11 a.m., it\u0026amp;;s pastries; at 3 p.m., desserts and frozen fruits; and at 5 p.m., it\u0026amp;;s time for the final batch of bread. Opéra Pâtisserie is the indispensable book for every pastry lover!  \u003c\/p\u003e","brand":"DUCASSE EDITION","offers":[{"title":"Default Title","offer_id":42427411529803,"sku":"EB_FD0600_EB107_SPG","price":2089.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0641\/0023\/7387\/files\/9782379450464-1.jpg?v=1789482765"},{"product_id":"9780593235669","title":"Cookies : The New Classics: A Baking Book","description":"\u003cp\u003e\"100 modern, exciting, and easy to make recipes that promise to redefine your favorite cookie classics. Move beyond the same-old chocolate chip, peanut butter, and oatmeal cookies with Jesse Szewczyk's collection of 100 brand-new, boldly flavored, and intriguing-yet-familiar recipes. Divided into chapters by flavor profile-Chocolatey (Salted Bittersweet Brownie Cookies), Boozy (Brown Butter and Guinness Skillet Cookie), Fruity (Chewy Blueberry Muffin Sugar Cookies), Smoky (Smoked Butter Chocolate Chunks), and Savory (Cacio e Pepe Slice and Bakes)-these treats offer a kaleidoscope of textures and flavors. 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With an introduction to the history of French bread, guidelines to help the home baker select the right ingredients - grain and flour varieties, water, salt, and levain-this book details the step-by-step techniques and fundamentals of bread making : from feeding the levain, kneading and preparing the dough, and baking, to more than 100 recipes. Eighteen expert bakers and pastry chefs share the sweet and savory recipes that have forged the French bakery's enviable reputation-from rounds of rustic pain de campagne or loaves of olive and oregano bread to regional favorites like fougasse or the Basque taloas tortillas. A new generation of bakers has expanded the classic French repertoire to include original creations-such as charcoal-sesame baguettes ; matcha swirl bread ;\n\u003cbr\u003ebuckwheat and seaweed rolls ; and fig, hazelnut, and honey rye bread. In their French style, they also reinterpret heritage breads from across the world-including pita, focaccia, bagels, cheesy Georgian khachapuri, Swedish crispbread, and Indian chapati. Additional bread-based recipes include \"surprise bread\" finger sandwiches, croque monsieur, onion soup with cheese croutons, and desserts such as French\n\u003cbr\u003etoast and kouign-amann. For each recipe, pictograms indicate the level of difficulty, time and material required, and whether a recipe is gluten-free. This is the ultimate reference book for baking homemade bread the French way.\u003c\/p\u003e","brand":"FLAMMARION","offers":[{"title":"Default Title","offer_id":42427433648203,"sku":"00000_00000_00000_00000","price":904.0,"currency_code":"THB","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0641\/0023\/7387\/files\/9782081517073-1.jpg?v=1788477937"},{"product_id":"9780063040236","title":"Sweet Paris : Seasonal Recipes from an American Baker in France","description":"\u003cp\u003e\u003cstrong\u003eA dazzling cookbook featuring 59 seasonal dessert recipes with American and French influences, accompanied by exquisite photographs and tips on serving and hosting with French flair for any occasion, from a casual afternoon teatime to an intimate dinner party to a festive holiday gathering.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMoving to Paris in the winter of 2012, California native Frank Adrian Barron reveled in exploring his new city. Exploring Paris’s different arrondissements, he would sample the assortment of patisseries on offer in each—Madeleines, macarons, éclairs, Paris-Brest, mont-blancs, and other sweet, buttery delicacies.\u003c\/p\u003e\u003cp\u003eBut as much as he loved these delicate confections, he eventually found himself longing for a taste of home. To satisfy his cravings, he began recreating in his Paris kitchen the classic desserts he’d enjoyed growing up in Southern California—childhood favorites like his mom’s signature Cinnamon Brown Sugar Bundt Cake, Lemon Bars, and classic American-style layer cakes. When word of his delicious desserts spread, Frank went from hosting intimate afternoon cake parties for friends to baking for local cafes. Soon he was known best for making French desserts inspired by American ingredients and American desserts with bit of French flair. His profile rose with notice from French and American publications, including \u003cem\u003eTime Out Paris,\u003c\/em\u003e Bake from Scratch, and Fou de Pâtisserie, and soon, Frank was hosting cake decorating workshops in his Marais apartment, accepting commissions, and developing a devoted following as @cakeboyparis on Instagram. \u003c\/p\u003e\u003cp\u003eIn \u003cem\u003eSweet Paris, \u003c\/em\u003eFrank brings together the best elements of French style and American baking. 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Whatever your preference alongside your morning cup of coffee or tea-sweet or savory, buttery or flaky, hot off the griddle or taken to go-you'll find a recipe for it here, from coffee cakes to danishes, doughnuts, scones, quick breads, quiches, and muffins galore!\u003c\/p\u003e\n\n\u003cp\u003eFilled with more than 120 inspiring photographs, including how-tos for doughs and shaping, and instructions for prepping the night before and baking in the morning, 100 Morning Treats is truly a cookbook for all bakers and a must-have for lovers of 100 Cookies and Sarah's inventive recipes.\u003c\/p\u003e\n\n\u003cp\u003eACCOMPLISHED AUTHOR: Sarah Kieffer is the beloved blogger behind The Vanilla Bean Blog, past winner of Saveur Reader's Choice Best Baking \u0026amp; Desserts Blog. Her pan-banging cookie technique went viral on the New York Times website. The author of three cookbooks, she has been featured by Food52, The Today Show, Mashable, The Kitchn, America's Test Kitchen, Huffington Post, and more. Sarah also has international reach, having worked with brands like Le Creuset, Betty Crocker, Lodge, Mauviel 1830, Nordicware, Icelandic Provisions, Valrhona, Kerrygold, and more.\u003c\/p\u003e\n\n\u003cp\u003eDELICIOUS SUCCESS: With more than 130,000 copies sold, 100 Cookies is a resounding success, and the seasonal follow-up, Baking for the Holidays, is beloved by bakers nationwide. 100 Morning Treats returns to another year-round baking book with a variety of accessible, reliable, delicious recipes for a wide range of home cooks. Praise for Sarah's previous books:\u003c\/p\u003e\n\n\u003cp\u003e100 Cookies:\u003c\/p\u003e\n\n\u003cp\u003eSarah Kieffer is the one who broke the Internet with her pan-banging cookies, large, chocolate-rich, and rippled like sandbars. And this book offers plenty of bangers, with a whole chapter of crinkly treats for those who like to make some noise on the way to dessert. Baking them all could be your winter challenge.\" -The Boston Globe\u003c\/p\u003e\n\n\u003cp\u003e\"Kieffer's book is a baker's baking book, but it's also completely unpretentious. There are cookies for when you just want a good cookie, and more ambitious recipes for when you want to attempt palmiers or break out a culinary torch.\" - Food \u0026amp; Wine\u003c\/p\u003e\n\n\u003cp\u003eBaking for the Holidays :\u003c\/p\u003e\n\n\u003cp\u003e\"In this cheerful collection, Kieffer, founder of The Vanilla Bean Blog, shares dozens of sweet recipes perfect for the holiday season. . . . Avid holiday bakers should put this on their wish list.\" - Publishers Weekly\u003c\/p\u003e\n\n\u003cp\u003eSARAH IS KNOWN FOR MORNING BAKES: Sarah got her start baking morning treats in the coffee shops in which she worked. 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