Patisserie

Patisserie is the French and professional section, pastry where precision is the whole point.

Cédric Grolet was named the world's best pastry chef in 2018 and is represented here by three volumes. Fruit brings together 130 recipes based on 45 fruits and includes the trompe l'oeil fruits that made his name, with a foreword by Alain Ducasse. Flowers does the same with flowers, while Opera Patisserie is his most practical book, structured around the daily rhythm of the bakery with viennoiserie, tarts and éclairs.

Pierre Hermé is represented by Chocolate, with 35 recipes photographed by Sergio Coimbra, as well as a volume of vegan reworkings of his classics. Larousse Patisserie and Baking contains more than 200 recipes with techniques explained step by step and is the most comprehensive English language reference on French pastry.

In Bouchon Bakery, Thomas Keller and Sébastien Rouxel set down the working methods of a professional bakery in grams, but adapted them for the home kitchen. The Culinary Institute of America's Baking and Pastry is a standard work of professional training, while Ginette Mathiot's The Art of French Baking brings together more than 350 classic French recipes.

In Swedish, there is Socker Sucker by Frida Bäcke and Bedros Kabranian, named Konditorernas konditori several years running.