Bake: Breads, Cakes, Croissants, Kouign Amanns, Macarons, Scones, Tarts

Details

• 256 pages, full-color photographs
• 8×10″
• hardcover

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

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.

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