Overview

Join the cult of the croissant! This highly giftable pastry cookbook pushes the envelope of the familiar, expertly guiding you through intimidating-sounding recipes step by step, with plenty of process shots and clear, unambiguous language. Perfect for the moderately experienced home baker looking for inspo—Great British Bake Off hopefuls and armchair enthusiast types—Pastry Temple is like having Seattle's Alison Roman (Sweet Enough) swooping in to demystify those Instagram-worthy pastries that may have felt too challenging to attempt. Includes plenty of trendy flavour combos with both savoury and not-too-sweet bakes such as: Chinese Five-Spice Kouign Amann Gochujang and Scallion Babka Harissa-Sweet Potato Rosette Tart with Feta Cheesy Blistered Tomato Croissant But don’t worry, she’s got sweet tooths covered too! Poached Quince Tarte Tatin Creme Brulee Donut Sumac-Roasted Strawberry Cheesecake Croissant

Full Product Details

9781632175502

Table of Contents

Reviews

Praise for Pastry Temple “Pastry Temple is more than a collection of recipes; it’s a masterclass in the fundamentals of pastry. Christina Wood guides you through the building blocks of brioche, puff pastry, croissants, and more. With clear instructions, helpful timelines, and a focus on technique, Wood empowers you to transform your kitchen into your very own pastry temple.” —J. Kenji López-Alt, New York Times-bestselling author of The Food Lab “A reverent and meticulous guide from one of the most talented pastry minds working today. This book provides the foundational knowledge and technical precision needed to create truly exceptional baked goods. Wood’s insights and recipes will elevate your work and deepen your understanding of pastry as an art form.” —Francisco Migoya, head of pastry at Noma and co-author of Modernist Bread “A love letter to the art of pastry, rooted in technique and bursting with creativity. This is not just a cookbook, but an invitation to build your own pastry altar.” —Shota Nakajima, restaurateur and Top Chef alum “Christina invites you into a space where each dough, each fold, is a step toward something deeper—a quiet devotion to the craft and the joy of creating something truly beautiful.” —Aran Goyoaga, James Beard–recognized author of Cannelle et Vanille “Christina, bold and brave, tells her story clearly through textures, layers, and flavors. This passion project will be appreciated by amateurs and professionals alike.” —Ewald Notter, World Pastry champion, author, and chef

Author Information

CHRISTINA WOOD has more than 15 years of experience working with pastry. After many years as an accountant, teaching herself how to bake at home ignited a passion for learning pastry techniques, and with it, demystifying the secretive world of pastry professionals. After landing her first professional pastry job in Seattle in 2015, she then branched out on her own in 2018, opening the brick and mortar Temple Pastries in October 2020.

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