Cover

Title

Dedication

Copyright

acknowledgments

Contents

introduction

harnessing alchemy

understanding your workshop: tools

it’s all in the details: mise en place, be prepared!

the basics

sugar

COOKING SUGAR

lavender honey agar-agar gems

burnt caramel sauce

butterscotch sauce

honey molasses candied almonds

pistachio–vietnamese cinnamon brittle

hazelnut spears

butter & flour

the state of the butter

flour

salty hazelnut & brown sugar crumble

paper-thin crêpes

moist chocolate chunk cookies with flake sea salt

crème fraîche shortcakes

sweet almond tart shells

citrus-scented almond génoise cake

honey baked crispy phyllo squares

orange-scented waffles with “toffee”

eggs & dairy

the egg—where it all began

dairy—milk, cream, cheese, and the happiness of a cow

meringue

french lavender pavlovas

baked berry meringue kisses

explore your chantilly

vanilla bean chantilly

crème fraîche chantilly

rose water chantilly

mascarpone chantilly

citrus-scented panna cotta

ricotta-mascarpone filling with cognac

vanilla bean pastry cream

orange flower water diplomat cream

tahitian vanilla bean ice cream

cherry-vanilla ice cream

lemongrass & ginger ice cream

burnt caramel ice cream

creamy mascarpone bavarian

spiced hazelnut-almond mirliton cake

fruit & flowers

choosing fruit

citrus zest

put the fruit to work

CITRUS SUPRÊMES

simple fruit sauce

basic berry sauce

passion fruit, mango & lime sauce

raspberry & red verjus sauce

warm strawberry–pinot noir sauce

spring berries & bing cherries macerated in raspberry & red verjus sauce

basic berry jam

chilled summer berry soup with lillet rosé

blackberry & lemon verbena soda

blood orange, grapefruit & campari gelée

strawberry-lime sorbet

meyer lemon curd

candied buddha’s hand

bing cherries braised in syrah & star anise

lemongrass poached rhubarb

port & peppercorn glazed mission figs

pluots baked in muscovado sugar & floral olive oil

roasted white peaches with olive oil, lavender honey & sea salt

bosc pears roasted in caramel & indian spices

crystallized organic rose petals

chocolate

tempering chocolate

chocolate decorations

emulsify my love!

MAKING GANACHE

earl grey tea–infused chocolate truffles

dark chocolate crémeux

mendiants with candied ginger, hazelnut, pistachio & dried sour cherry

chocolate-covered macadamia nut dragées

double molten chocolate cake

bittersweet flourless chocolate cake

dark chocolate soufflé

spanish hot chocolate with aztec spices & pasilla chile

three-minute chocolate sauce

alchemy

sources

index

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D

E

F

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J

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O

P

R

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T

V

W

Z

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