Flour, butter and eggs, pie crust, puff pastry, choux, cakes, croissants, creams, ganache, tempering chocolate and decorating: here every topic fits on one page, drawn and explained, in cups, ounces and °F. 53 illustrated pages, with practice questions.
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One topic per page, with a big drawing, four short boxes and the key idea at the bottom. Take a look inside:
The recipe says “beat to the ribbon stage”, “fold gently”, “cook to soft ball”. Your cake sinks, your choux collapses, your ganache splits...
...and every recipe tells you what to do, but never shows you why.
Here, flour fits on one page: cake flour, all-purpose and bread flour, and what their protein does to your cake, drawn so you remember it.
And the box at the bottom tells you the one idea to keep.
First you see it. Then you understand what happens in the bowl and in the oven.
Ingredients, doughs and batters, creams and fillings, chocolate and decorating, science and safety: 53 pages, all illustrated
Picture this:
Instead of copying recipes and hoping they work...
...you see what each ingredient and each step really does: the gluten, the air, the steam, the heat.
And the words in the recipe become things you can picture. You stop guessing and start baking with confidence.
That is exactly what Baking & Pastry Made Visual does.
It is not “just another recipe PDF”. It is 5 parts and 49 illustrated topics, with practice questions and the answers explained, plus the whole book in 20 facts.
Because what your brain sees organized, it remembers.
The baker's kitchen, flour and protein, sugars, what eggs do, butter and fats, yeast, baking soda and baking powder, dairy, cocoa and chocolate, measuring with cups and a scale, your oven and conversion charts.
Flaky pie crust and blind baking, puff pastry, choux, cream puffs and eclairs, sponge and genoise, butter cakes, brioche, croissants, three meringues, cookies, biscuits and muffins.
Pastry cream, whipped cream, ganache, four buttercreams, mousse, custards and creme anglaise, curds, coulis and jams, glazes and icings, caramel and the sugar stages.
Tempering chocolate, the piping bag and tips, building and frosting a layer cake, the fresh fruit tart, American pies and classic cheesecake.
The temperatures of baking, how to tell when it is done, common mistakes and fixes, storing and freezing, kitchen hygiene, allergens and scaling recipes to another pan.
With practice questions and the answers explained, the whole book in 20 facts and a baking glossary.
Free with the book
Ten short practice tests, from ingredients to food safety, with every answer explained and the page of the book to reread, plus a score sheet.
It comes with the book.
Free with the book
Printable kitchen charts: how much a cup of each ingredient weighs in ounces and grams, spoons and cups, oven temperatures in °F and °C, sugar stages, pan sizes and how to scale a recipe.
It comes with the book.
One payment:
$27
Instant access: Baking & Pastry Made Visual and the two free books arrive by email as PDFs. One payment, no subscription.
Know why a cake rises, sinks or cracks, and bake with confidence instead of luck.
Doughs, creams, chocolate and decorating, one technique per page, with practice questions.
Layer cakes, piping, pies, cheesecake, storage and allergens, step by step.
$27
You have 30 days to try Baking & Pastry Made Visual and the two free books.
If a file does not open, if the content is not what this page describes, if you were charged twice or the download never arrived, write to us and we refund you in full.
One payment, no subscription, no surprises.
Yes. It starts with the ingredients and how to measure them, then goes technique by technique, one page at a time.
Ingredients, measuring and the oven, pie crust, puff pastry, choux, cakes, brioche, croissants, meringues, cookies and biscuits, creams, ganache, buttercreams, custards, caramel, tempering chocolate, piping, layer cakes, tarts, pies, cheesecake, storage, hygiene and allergens, plus practice questions.
Yes: cups, spoons, ounces and °F, with conversion charts to grams and °C.
It is an illustrated handbook: it explains the techniques and the why behind them, with the key ratios and temperatures, so every recipe you follow makes sense.
No. No book can do that. It helps you understand and review.
By email, right after you buy: three PDFs you can read on your phone, tablet or computer.
No. One payment of $27, and the three PDFs are yours.
Yes, as many times as you want, for yourself.
You have 30 days: if a file does not open, if the content is not what this page describes, if you were charged twice or the download never arrived, write to us and we refund you.
You do not have to throw away another sunken cake.
You do not have to be scared of choux, croissants or tempering chocolate.
And you definitely do not have to read a dry textbook to understand what happens in your oven.
There is an easier way. And it is one click away.
Your move.
The PDFs arrive by email in a few minutes