The Pastry Chef’s Little Black Book
The sweet genius of the Little Black Book is that it is broken down into the components that pastry chefs need to make their magic: doughs, cakes, ice cream, mousses, and lots more. Looking for an idea or a new recipe? That’s what this book is for.
Nearly 500 professionally formatted recipes
The Pastry Chef’s Little Black Book is a comprehensive reference source covering all aspects of the pastry arts. Authored by award winning pastry chefs Michael Zebrowski and Michael Mignano. Foreword by Ron Ben Israel, with photography by Battman.
“The sweet genius of the Little Black Book is that it is broken down into the components that pastry chefs need to make their magic: doughs, cakes, ice cream, mousses, and lots more. Looking for an idea or a new recipe? That’s what this book is for. That’s why pastry chefs need this book. Accented with stunning photography from another dear friend, the great Alan ‘Battman’ Batt, this Little Black Book will become THE resource of any and every professional cook out there. Alan and I have worked together frequently over the years and his passion for telling a story through photos is the ideal way to bring this unique resource to life.”
Ron Ben Israel, TV Personality and Owner of Ron Ben-Israel Cakes
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About the Authors:
Chef Michael Zebrowski is a highly accomplished pastry chef, educator and author having worked in some of the finest restaurants and hotels from New York City to France. Chef Zebrowski received his training at New York City’s French Culinary Institute, as it was formally known. From there he held pastry positions at Bouley, Cafe Boulud, Montrachet, Le Jardin des Sens, The Pierre Hotel, Four Seasons Hotels & Resorts, Westin Hotels & Resorts, and The International Culinary Center. Chef Zebrowski’s numerous list of accolades include: Outstanding Alumni of the year at The International Culinary Center 2009, Grand Prize winner of the Paco Jet Competition at StarChefs International Chefs Congress 2008, Grand Prize winner of the Sorrento Mascarpone Competition 2003, Top Chef at the National Sunkist Cooking with Citrus Competition 2002, to name a few. Through a culmination of experience, Chef Zebrowski turned his attention to giving back by way of his current position as Baking & Pastry Chef Instructor at The Culinary Institute of America in Hyde Park, NY. In his current role, Chef Zebrowski’s days are filled with instilling knowledge of the craft to a new generation of aspiring pastry chefs.
As the Executive Pastry Chef at New York City’s iconic The Pierre, A Taj Hotel, Chef Michael Mignano brings skillfully crafted sweets to guests and a breadth of knowledge to his culinary team. Chef Mignano oversees the pastry department with whimsical desserts that are a wink to The Pierre’s indulgent nature, evoking reimagined versions of classic flavor pairings with contemporary elegance and grace. Chef Mignano’s extensive training encompasses stints at New York’s most revered establishments including Bouley, Aureole, Balthazar, and Four Seasons Hotels & Resorts to name a few. Chef Mignano also holds the distinction of being appointed The Pierre Hotel’s youngest Executive Pastry Chef at the age of 23. Chef Mignano’s illustrious career has garnered considerable accolades over the years, most notably being named one of the top 10 pastry chefs in North America by Dessert Professional Magazine 2017, and holding the high honor of winning The Food Networks Iron Chef Showdown Battle Autumn Bounty 2017. Additionally, Chef Mignano developed a gourmet candy bar that Oprah Winfrey mentioned on her show, which inspired Hershey’s Chocolate to tap Chef Mignano to be Executive Pastry Chef for Hershey Hotel & Entertainment. Chef Mignano resides in Hudson Valley, NY with his wife and two sons. In his spare time he enjoys cycling, photography, and gardening.