I worked with Will Goldfarb on his monograph, Room for Dessert.
Les Petits Sweets: Two-Bite Desserts from the French Pâtisserie, my latest collaboration with Kathryn Gordon, came out September 6, 2016. It is available where all good books are sold!
Two bites: It’s about moderation but also about sophistication and elegance–two very French traits. We wanted to explore the mini-sweets, from the ones that are traditionally petite to smaller servings of true classics, that we find in pastry shops, restaurants, and homes when we visit France. Small desserts, cookies, and confections are great ways to be creative with flavor combinations, and to offer a variety of treats at the end of a meal or on a holiday table.
The 18 chapters–each covering techniques in a way that makes them as comprehensive as 18 different cookbooks–feature financiers; madeleines; tea cakes; savarins; cannelés; calissons; macarons; dacquoisettes; éclairs, choux, and religieuses; tartelettes and tortes; sablés; shortbreads; tea cookies; petits fours glacés; caramels; marshmallows; nougats; and pâtes de fruits.
Payard Cookies, my latest collaboration with pastry chef extraordinaire François Payard, was published November 3, 2015. In December 2016, it was included as one of Tasting Table‘s seven best cookie cookbooks.
Les Petits Macarons: Colorful French Confections to Make at Home, with Kathryn Gordon, was released in October 2011 and has sold over 70,000 copies to date. Read about it in the Wall Street Journal, and listen to Kathryn and I on Heritage Radio Network’s A Taste of the Past.
Culinary Careers: How to Get Your Dream Job in Food with Advice from Top Culinary Professionals, came out in May 2010. You can read more about the book here.
Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone, with François Payard, was published in 2008.
Bite Size: Elegant Recipes for Entertaining, with François Payard, was published in 2006.