How do you catch lightning in a measuring cup?Dominique Ansel is the creator of the Cronut?, the croissant-doughnut hybrid that has taken the world by storm. But he’s no one-hit wonder. Classically tr
「廚師要學的不只有怎麼複製，還有如何創新。」――多明尼克•安賽爾 糕點界最讓人津津樂道也最成功的創新典範！「美食界奧斯卡獎」詹姆斯比爾德基金會「頂尖甜點主廚」大獎得主打破想像、美味超群的31道神奇甜點，完整公開！ ~《時代》雜誌票選「年度最佳發明」可頌甜甜圈，原價5美金黑市價100美金，零下3度仍然讓紐約人心甘情願排隊的夢幻甜點官方首度對外公開創始配方與作法。~ 安賽爾（Dominique Ans
Named one of the best cookbooks of the season by The New York Times, Chowhound, Eater, Food & Wine, Forbes, and more. Acclaimed pastry chef Dominique Ansel shares his simple, foolproof recipes for tar
Twenty-Five includes profiles and recipes from each of today's vibrant American bakery and pastry artists including Dominique Ansel, Christina Tosi, and Chad Robertson. Among them are the risk takers,
This book proposes, from a cross-disciplinary perspective, an original reading of current work on residential choice and the decisions associated with it. Geographers, social-psychologists, economists
The team behind Brooklyn’s popular dessert and cocktail bar brings you Butter & Scotch-—a “Dominique Ansel meets Broad City” boozy look at dessert. At Brooklyn’s Butter & Scotch, everythi
A unique look behind the curtain at some of New York’s most famous eateries, from Dominique Ansel Bakery to Momofuku to Zabar’s to the halal truck on the corner of 53rd and Sixth Avenue and so many in
