Basics: Desserts: Techniques, Tips, and 60+ Recipes to Confidently Make All Things Sweet (Hardback or Cased Book)

A beginner-friendly guide to dessert, featuring step-by-step photography and clear instructions for over 70 delicious recipes.

Basics: Desserts is the second in a series that will completely demystify cooking through step-by-step photography. Bake your way through everything from big celebration cakes to an easy single-serve chocolate mug cake, plus fruit tarts three ways, a 3-tier showstopping pavlova, classic crème brûlée, and more. It is a short but comprehensive photographic primer with recipes and techniques that showcase staple recipes like pastry dough, cake batter, and cream fillings plus how to use them in your favorite classic desserts. From there, learn to bake, assemble, and decorate desserts for any occasion. 

Basics: Desserts is for anyone looking to gain confidence in the kitchen, grow their dessert repertoire, and generally add a little extra sweetness to life.

Step-by-step Photography: Learn to bake and prepare dessert with ease by following the abundant photographs and clear instructions
A Dessert Primer: Perfect the foundational recipes of baking as well as techniques for perfect desserts 
A Range of Recipes: Some recipes bake up in a matter of minutes and others are longer projects; this book has the recipes you need with the time that you have
 

Caroline Bourgeois is a seasoned culinary art director with over a decade of industry experience. She obtained a CAP in pastry-making and has worked with well-known brands and renowned chefs, including Nicolas Heteau at the French National Assembly. Her expertise was recognized by the M6 GROUP, who invited her to be a member of the jury for the TV show ‘Le Meilleur Pâtissier’. In 2020 Caroline opened her culinary studio in Lille, where she supports brands and companies in the food sector in their image, recipe, and event creation projects.