Page Street Publishing New-School Sweets: Old-School Pastries with an Insanely Delicious Twist

I have made several things from this book so far and all I can say is... WOW. I only wish there were more recipes, that's my only complaint. As a self taught baking nerd- it is now a dream of mine to meet or learn from one of these highly talented Pastry Chefs.This book is probably not for beginners... they don't write step by step how to make a Genoise sponge for example. There are a few "tricks" to not deflate the sponge that a beginner might not know

I really like the Chefs . I'm especially a fan of Andreas Lara and have been following his career for around 20 years.You ABSOLUTELY MUST HAVE A SCALE!But if you know either of these chefs then you should have one anyways.Weigh everything, including batters that are split between cake pans, etc.Otherwise, recipes can be ingredient intensive.But all ingredients you should be able to find here.

This book is a must have for anyone who is passionate about baking, Pastry/desserts & loves to experiment with new flavours in the kitchen! The desserts are so well explained with beautiful pictures & helpful reference notes too. There is so much to learn. From tarts to cakes to cookies and so much more! The flavour profile of each one is so stunning, excited at max to bake each one of it!

The book looks wonderful with amazing next level recipes and beautiful pictures ! Had it pre-ordered and received it on the day of release. The best part is the recipes have both cups and scale measurements . Can't wait to try these delicious recipes ,so much to learn !! Huge thanks to both the amazing chefs out there !!

The book is worth buying if you love to bake. Each recipe has proper steps provided and a picture of the final dish. The picture looks so tempting that you want to try it yourself and see the final result.Talking about ingredients which you don't find in regular supermarket, you can always order it from amazon. There might be a very few of such ingredients.