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Dominique Ansel: The Secret Recipes: Ansel, Dominique; Schauer, Thomas [Photographer]

Dominique Ansel: The Secret Recipes

Ansel, Dominique; Schauer, Thomas [Photographer]

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ISBN 10: 1476764190 / ISBN 13: 9781476764191
Published by Simon & Schuster, 2014
Condition: Collectible: Like New Hardcover
From Hill Country Books (Boerne, TX, U.S.A.)

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Signed by author on title page without inscription. First Edition with full number line. In protective clear mylar cover. Bookseller Inventory # 1-3-1419

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Bibliographic Details

Title: Dominique Ansel: The Secret Recipes

Publisher: Simon & Schuster

Publication Date: 2014

Binding: Hardcover

Book Condition:Collectible: Like New

Dust Jacket Condition: Like New

Signed: Signed by Author

Edition: First Edition.

About this title

Synopsis:

How do you catch lightning in a measuring cup?

Dominique Ansel is the creator of the Cronut™, the croissant-doughnut hybrid that has taken the world by storm. But he’s no one-hit wonder. Classically trained in Paris, responsible for a four-star kitchen in New York, and now the proprietor of New York’s highest rated bakery, Ansel has become a modern-day Willy Wonka: the creator of wildly creative, extraordinarily delicious, and unbelievably popular desserts.

Now, in his hotly anticipated debut cookbook, Ansel shares the secret to transforming the most humble ingredients into the most extraordinary, tempting, and satisfying pastries imaginable. Dominique Ansel: The Secret Recipes reveals the stories and recipes behind his most sought-after creations and teaches lovers of dessert everywhere how to make magic in their own kitchens.

About the Author:

Dominique Ansel is the chef and owner of Dominique Ansel Bakery in New York City. In 2013, Dominique was named one of Business Insider’s “Most Innovative people Under 40.” That same year, the Daily Mail UK called him the “most feted pastry chef in the world.” Recently, he became of one Crain’s “40 Under 40.” His bakery has gone on to win every single coveted award, including Time Out New York’s “Best New Bakery,” and holds Zagat’s highest ranking in the category.

Prior to starting his own business, Dominique spent seven years at the venerable French bakery Fauchon, and six years at Daniel, Daniel Boulud’s flagship French restaurant. As the executive pastry chef at Daniel, Dominique was part of the team that led the restaurant to receive its first four-star New York Times rating, three Michelin stars, and James Beard Foundation’s “Outstanding Restaurant of the Year Award” in 2010. In 2014, Dominique won the James Beard Foundation’s “Outstanding Pastry Chef Award” for his own bakery.

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