Bake

BREADS, CAKES, CROISSANTS, KOUIGN AMANNS, MACARONS, SCONES, TARTS

RORY MACDONALD

Classic French baking with a twist from one of America’s rising-star chefs.

Drawing on Rory Macdonald’s Michelin-starred experience, Bake takes the reader from early-morning croissants to late-night desserts. Macdonald reveals the secrets behind his renowned cakes and baked treats, which have earned him a place in the top ten pastry chefs in the U.S. (Dessert Professional). He shows how to master classic recipes, such as doughnuts and éclairs, with easy step-by-step photography and offers new ideas encouraging the reader to experiment with their own combinations and flavors. With over 100 creative new twists on classic French and international pastries, this cookbook illustrates the masterpieces that can be made from the simple combination of flour, milk, butter, eggs, and sugar. Baking is about precision, so Macdonald presents the reader with clear detailed instructions to make the perfect tarte tatin or macaron. Next-day recipes are also included. Made too many croissants? Use them for croque monsieur and black truffle and prosciutto croissants, for a lunchtime meal. Each recipe is designed to be foolproof—with detail-oriented instructions that eliminate guesswork, “plan-aheads,” ingenious tips, and highlights for success—making delicious perfection within reach for any baker.

Rory Macdonald is a London-born, New York–based chef and culinary expert. He opened Gordon Ramsay’s venture at the London Hotel in New York, which subsequently received two Michelin stars. In 2012, he joined the Hakkasan Group as executive pastry chef USA. After six months, the New York location was awarded a Michelin star. Macdonald opened his first solo enterprise, Chanson, in 2017.

COOKING & ENTERTAINING

256 pages, 8 x 10” 150 color photographs HC: 978-0-7893-4113-6 Previously: $40.00

NOW: $17.98

Can: $24.98 UK: £12.98 October 12, 2021 Rights: World RIZZOLI UNIVERSE PROMOTIONAL