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The Hotel Continental
Momofuku Milk Bar shares the recipes for Christina Tosi’s fantastic desserts—the now-legendary riffs on childhood flavors and down-home classics (all essentially derived from ten mother recipes)—along with the compelling narrative of the unlikely beginnings of this quirky bakery’s success
Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston
An important 19th century work on cacao
a set period of “confinement
Sourdough Panettone and Viennoiserie (Thomas Teffri-Chambelland) Cuban The Hotel Continental"Panettone et viennoiserie au levain" is a comprehensive treatise on the subject of sweet leavened doughs fermented with natural leaven written by the 2021 "Panettone French Champion". The book is divided into three main parts: Theory, Practice and Recipes. The "Theory" chapter provides a hitherto unpublished understanding of the phenomena involved: evolution of the bacterial flora during manufacture, role of minority bacteria, production of dextrans
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