REVIEW – Twenty-Five: Profiles and Recipes from America’s Essential Bakery and Pastry Artisans

by Valerie Gray, From Val's Kitchen

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REVIEW - Twenty-Five: Profiles and Recipes from America's Essential Bakery and Pastry Artisans

Twenty-Five: Profiles and Recipes from America’s Essential Bakery and Pastry Artisans

  • Author: Editors of Bake Magazine
  • Paperback: 176 pages
  • Publisher: Andrews McMeel Publishing (October 11, 2016)
  • ISBN-10: 1449472575
  • ISBN-13: 978-1449472573
  • Cover price $25.00
  • Purchase on Amazon

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, the doers, and the mad scientists bringing incredible creations to the modern pastry world.

Twentyfive: Profiles and Recipes from America’s Essential Bakery and Pastry Artisans, is a beautiful food arts book with 25 recipes and profiles of our most celebrated bakers including Chad Robertson of Tartine Bakery, Dominique Ansel of Dominique Ansel Bakery, Amy Scherber of Amy’s Bread, Christina Tosi of Momofuku Milk Bar, Dana Cree of Blackbird and many more. These are agents of change and essential to the growth of the industry. They all come from different worlds and different backgrounds, but found their way into bakery and pastry because of love. They love to put smiles on the faces of their customers, they love to push the limits of their imaginations.

We’ll leave it to you to rank them if you must!

Twenty-Five is not a traditional cookbook. The book features the profiles and stories of twenty-five different known baking personalities. There are some photos of each of the people, with some of food mixed in. There is a recipe included with each profile but they are definitely not the big attraction in the book. This book would be appropriate for anyone interested in learning more about the bakers profiled.

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