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

Vinesh Johny · Andres Lara

xuño de 2021 · Vendido por Page Street Publishing

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Two Chefs. 70+ Pastries. Unlimited Flavor.

Take everything you know about pastry and throw it out the window. Vinesh Johny and Andrés Lara, two brilliant pastry chefs, educators and friends, come together to show you pastry like you’ve never tasted before. With years of experience teaching in renowned pastry schools around the world, this creative duo will show you how to build exquisite treats from the ground up, using delightfully unexpected flavor combinations and carefully layered textures. Whether you’re looking to level up your home baking skills or you’re a pastry pro looking for some inspiration, this collection of in-depth step-by-step recipes will amaze your dinner guests and leave you feeling like a pastry magician.

Inspired by the amazing treats Vinesh and Andrés tasted while traveling the globe, these recipes are an exciting mash-up of all the delicious sweets the world has to offer. Give French classics a delicious makeover with recipes like Saffron Milk Brioche, Rocky Chocolate Financier and Cinnamon Roll Crème Brûlée. Learn to incorporate key spices for a burst of unexpected flavor in the Szechuan Peppercorn Hazelnut Tart, play with your vegetables in the Carrot Confit Pumpkin Pie and celebrate texture with the Crunchy Potato Chip Tart. Detailed directions walk you through every recipe, while special tips on timing and assembly help you to perfect your creations. With this collection, you’ll master essential techniques with ease and discover the imaginative, contemporary tricks that Vinesh and Andrés use to make the art of pastry their own.

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Vinesh Johny is the co-founder of the Lavonne Academy of Baking Science and Pastry Arts, India’s first international baking academy. He appeared on CNN’s 2017 “20 Under 40” list and Forbes’ 2016 “30 Under 30 Asia” list. Vinesh lives in Bangalore, India.

Andrés Larais a globally renowned pastry chef and consultant. He has worked in Michelin-starred restaurants in Denmark, Norway, Singapore and beyond. He is currently a pastry educator based in Las Vegas, Nevada, teaching students all over the world the highest level of the craft.