Description

Book Synopsis
Yigit Pura is a sugar fiend . . . and a pastry dynamo! His striking desserts have sparked excitement and devotion throughout his career, from the top pastry kitchens of New York and San Francisco to the winner''s podium on Top Chef: Just Desserts. His sugar showcase is Tout Sweet Patisserie, his pâtisserie and dessert laboratory on San Francisco''s Union Square.

Now, in Sweet Alchemy, Yigit shares his approach to pastry and his sweet formulas for the very first time. He demonstrates how fun and, in fact, simple it can be to combine straightforward basics into beautiful, multilayered desserts.

Each ingredient-driven chapter (sugar, flour, dairy, fruit, and chocolate) contains new twists on traditional recipes, such as Butterscotch Sauce, Sweet Almond Tart Dough, and Baked Berry Meringue Kisses. These playful sweets can be served on their own or combined into irresistible mélanges such as the Negroni Creamsicle, a composition of Citrus & Vanilla Bean Scented Panna Cotta, Grapefruit-Campari Gelee, and Ruby Red Grapefruit Supremes, or the Sexy Chocolate Coupe, a chocolate extravaganza that marries Dark Chocolate Cremeux to Bittersweet Flourless Chocolate Cake.

This book brims with innovative recipes and classic techniques that will elevate your pastry game and bring you into Yigit''s world. You will be inspired to create your own sweet alchemy.

Sweet Alchemy

    Product form

    A Hardback by Yigit Pura, Frankie Frankeny

    £27.21

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    Order before 4pm today for delivery by Wed 2 Dec 2026.

    10 in stock

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      Book details

      Publisher Abrams & Chronicle
      Imprint Chronicle Books
      Published 1 September 2014
      ISBN-13 9781452108889
      978-1452108889
      ISBN-10 1452108889
      Also in:
      Cookery dishes and courses: desserts

      Description

      Book Synopsis
      Yigit Pura is a sugar fiend . . . and a pastry dynamo! His striking desserts have sparked excitement and devotion throughout his career, from the top pastry kitchens of New York and San Francisco to the winner''s podium on Top Chef: Just Desserts. His sugar showcase is Tout Sweet Patisserie, his pâtisserie and dessert laboratory on San Francisco''s Union Square.

      Now, in Sweet Alchemy, Yigit shares his approach to pastry and his sweet formulas for the very first time. He demonstrates how fun and, in fact, simple it can be to combine straightforward basics into beautiful, multilayered desserts.

      Each ingredient-driven chapter (sugar, flour, dairy, fruit, and chocolate) contains new twists on traditional recipes, such as Butterscotch Sauce, Sweet Almond Tart Dough, and Baked Berry Meringue Kisses. These playful sweets can be served on their own or combined into irresistible mélanges such as the Negroni Creamsicle, a composition of Citrus & Vanilla Bean Scented Panna Cotta, Grapefruit-Campari Gelee, and Ruby Red Grapefruit Supremes, or the Sexy Chocolate Coupe, a chocolate extravaganza that marries Dark Chocolate Cremeux to Bittersweet Flourless Chocolate Cake.

      This book brims with innovative recipes and classic techniques that will elevate your pastry game and bring you into Yigit''s world. You will be inspired to create your own sweet alchemy.

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