World Baking Book – The Best Pastries from Ghent to New York - Stefan Elias

Baking Bible with the best pastries from Ghent to New York

The legendary Ghent bakery Bloch may have closed its doors a few years ago, but the culinary heritage of Jacques Bloch is still honored by Belgian master baker Stefan Elias, who was his right-hand man for many years.

With his bestseller Belgian Baking Book , Stefan Elias has already proven that he can explain his tasty recipes in a clear and simple way. In this book, he takes the same approach on a global scale. With equal passion, he dives into the history of world cuisine and searches for the best baking recipes, each with its own traditions and interesting facts.

Classics like the sturdy old Dutch apple pie, the French tarte tatin, long suisses, and Ghent boluses are featured, but also vibrant New York-style cinnamon rolls, Russian piroshki, savory manakish from the Levant, and healthy Japanese cheesecake. Step by step, with handy tips, Stefan Elias explains how you can get started yourself.

This collection of over a hundred sweet and savory recipes, with a focus on viennoiserie, brioches, and tarts, is a must-have for anyone who loves baking.

“As a baker, you have the luxury of needing few ingredients to create something incredibly delicious. Perhaps the most important thing you need is patience. Often, that's the secret to flavor.”

— Stefan Elias