The perfect balance of high-end French pastries and home baking. This elegant, must-have cookbook offers exceptional recipes with exquisite results--perfect for passionate home bakers.
An updated version of the best-selling debut from Giselle Courteau, this beautiful cookbook is packed with stunning recipes with spectacular results. The ideas from this cookbook can be traced back to Giselle's experiences teaching English in Japan in 2007. It was in Tokyo that Giselle, a self-taught baker, first discovered French macarons and became determined to replicate the delicate confections at home. After experimenting with hundreds of different recipes, all in a tiny toaster oven, Giselle finally perfected a macaron recipe that inspired her to open a French Patisserie in Canada in 2009. That macaron recipe is featured in this cookbook and macarons have been (and continue to be) the bestselling item at Duchess Bake Shop since it first opened. Macarons aside, Giselle's expertise in all things French patisserie is clear throughout this cookbook. Inside, you'll find standout recipes for Pains au Chocolat, Brioche, and Tartiflette. The cookbook also features contemporary twists on classics including The Duchess, a modern take on the Swedish Princess Cake; Duchess St. Honoré, a combination of two pastries (puff and pâte à choux); and delicious Canadian-inspired pastries such as Farmer's Saskatoon Pie, Butter Tarts, and the Courteau Family Tourtière. This new edition will also include Duchess Bake Shop's famed Buche de Noel, a perfect recipe for the holiday season! With ten chapters of approachable recipes that have been tested and re-tested, Giselle's instructions demystify the baking process. This cookbook will inspire readers to bake with confidence using a range of baking equipment, techniques, and ingredients. The book's refined design captures the sophistication and chic decadence of Giselle's beloved bake shop.
Praise for Duchess Bake Shop: "The patisserie's self-published cookbook is just as meticulous, stunning and appetizing as the pastries it shows us how to make. . . . scrupulous recipes, appetizing photographs and useful information." --Calgary Herald
"Recipes are detailed, but easily understood, with the help of great photography, walking you through some of the more complicated steps involved in baking." --Edmonton Sun
"The cookbook is really beautiful: from the dense, thick paper to the fonts and photography, it's not your run of the mill Company's Coming cookbook--this book, along with the recipes enclosed, is a work of art." --Athena Raypold, author and blogger behind The Salty Almond
“[Duchess Bake Shop] takes the pressure off of anyone intimidated by the thought of making real French pastries from scratch – it’s almost as if the owners were in your kitchen, holding your hand (or rolling pin.)” –-Julie Van Rosendaal, Parents Canada
“Chapters dedicated to macarons, croissants and danishes, brioche, pâte à choux (pastry dough used to make profiteroles, éclairs etc.), tarts, and more include foundational recipes and creative applications.” –-Laura Brehaut, Ottawa Citizen
The perfect balance of high-end French pastries and home baking. This elegant, must-have cookbook offers exceptional recipes with exquisite results--perfect for passionate home bakers.
An updated version of the best-selling debut from Giselle Courteau, this beautiful cookbook is packed with stunning recipes with spectacular results. The ideas from this cookbook can be traced back to Giselle's experiences teaching English in Japan in 2007. It was in Tokyo that Giselle, a self-taught baker, first discovered French macarons and became determined to replicate the delicate confections at home. After experimenting with hundreds of different recipes, all in a tiny toaster oven, Giselle finally perfected a macaron recipe that inspired her to open a French Patisserie in Canada in 2009. That macaron recipe is featured in this cookbook and macarons have been (and continue to be) the bestselling item at Duchess Bake Shop since it first opened. Macarons aside, Giselle's expertise in all things French patisserie is clear throughout this cookbook. Inside, you'll find standout recipes for Pains au Chocolat, Brioche, and Tartiflette. The cookbook also features contemporary twists on classics including The Duchess, a modern take on the Swedish Princess Cake; Duchess St. Honoré, a combination of two pastries (puff and pâte à choux); and delicious Canadian-inspired pastries such as Farmer's Saskatoon Pie, Butter Tarts, and the Courteau Family Tourtière. This new edition will also include Duchess Bake Shop's famed Buche de Noel, a perfect recipe for the holiday season! With ten chapters of approachable recipes that have been tested and re-tested, Giselle's instructions demystify the baking process. This cookbook will inspire readers to bake with confidence using a range of baking equipment, techniques, and ingredients. The book's refined design captures the sophistication and chic decadence of Giselle's beloved bake shop.
Praise for Duchess Bake Shop: "The patisserie's self-published cookbook is just as meticulous, stunning and appetizing as the pastries it shows us how to make. . . . scrupulous recipes, appetizing photographs and useful information." --Calgary Herald
"Recipes are detailed, but easily understood, with the help of great photography, walking you through some of the more complicated steps involved in baking." --Edmonton Sun
"The cookbook is really beautiful: from the dense, thick paper to the fonts and photography, it's not your run of the mill Company's Coming cookbook--this book, along with the recipes enclosed, is a work of art." --Athena Raypold, author and blogger behind The Salty Almond
“[Duchess Bake Shop] takes the pressure off of anyone intimidated by the thought of making real French pastries from scratch – it’s almost as if the owners were in your kitchen, holding your hand (or rolling pin.)” –-Julie Van Rosendaal, Parents Canada
“Chapters dedicated to macarons, croissants and danishes, brioche, pâte à choux (pastry dough used to make profiteroles, éclairs etc.), tarts, and more include foundational recipes and creative applications.” –-Laura Brehaut, Ottawa Citizen
