“DOMINIQUE ANSEL: The Secret Recipes”
“Great chefs don’t ask ‘Why?’ They ask, ‘Why not?’ They aren’t afraid of a challenge and they aren’t afraid to break the rules. But they also have the technical training necessary to play with recipes while intuitively knowing which crucial steps should not be sacrificed. Dominique has demonstrated – and will continue to demonstrate – these exceptional qualities.” – Daniel Boulud, chef/owner Restaurant Daniel
“Dominique Ansel – he who created the Cronut™ pastry, and the Leonardo da Vinci of modern confection.” – Josh Duboff, Vanity Fair
“It feels a little like walking through an art gallery to thumb through the pages of The Secret Recipes. The photography is sharp, eye-catching, and incorporated into nearly every page. The recipes themselves don’t begin until over a third of the way into the book, as Ansel spends the first 100 pages sharing his inspiration and the thought process behind the culinary treats he chose to include. This glimpse into the artist’s process is by far my favorite part of this more-than-a-cookbook and made me even more excited about executing some of the recipes.” – The Kitchn
“Brings bakery magic into your own kitchen.” – The Food Network
“Genius.” – Mario Batali, The Chew
Everyone wants to know: How does Dominique do it? Dominique Ansel is the creator of the Cronut™ pastry, the croissant-doughnut hybrid that has taken the world by storm. But he’s no one-hit wonder. Classically trained in Paris, leader of a three-star Michelin pastry kitchen in New York, and now the proprietor of New York’s highest-rated bakery, Dominique has become a modern-day Willy Wonka: the creator of wildly innovative, extraordinarily delicious, and unbelievably popular desserts.
In this, his first cookbook, Dominique reveals not only the ingredients and formulas for his desserts, but the stories of inspiration behind each of them. As Dominique describes the lessons he has learned in the kitchen, he shows how the most important element in any dish is not a particular brand of chocolate or a type of salt, but rather the spark of imagination. What would happen, Dominique wondered, if you baked a chocolate soufflé in an orange-blossom brioche instead of a ramekin? and why, he asked, does gingerbread need to be built into a house? He maps the influences and inspirations that led to his most successful creations and shows how we can approach innovation as a lifestyle – not only in the kitchen, but in all areas of our lives.
At heart, Dominique Ansel: The Secret Recipes is a book about innovation: how a cook can transform flour, sugar, and butter into memories that last a lifetime; and how anyone, from any field, can to add a little magic to their work.