About the Book
About the Book
Dominique Ansel: The Secret Recipes is the first cookbook by Chef Dominique Ansel, published by Simon & Schuster. It seeks to answer the two most common questions that the chef gets asked: “How did you think of it?” and “How do you make it?”It guides readers through a unique format: stories and commentary will bring readers through Ansel’s sources of inspiration and favorite moments of surprise; while the recipes allow them to take things into their own hands and kitchens to recreate Ansel’s most famous and elusive treats.
Sure, it’s a cookbook. But more than that, it is a book about creativity and how you can harness it to create a phenomenon with things as simple as flour, sugar and butter.
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Meet Chef Ansel
While many know him as the creator of the mega-popular Cronut™ (a croissant-doughnut hybrid), Ansel is no one-hit wonder: He was classically trained in Paris and spent seven years at the legendary patisserie Fauchon. From there, he earned acclaim in New York as the executive pastry chef at Daniel Boulud’s flagship restaurant, Daniel. During his six-year tenure, Ansel was part of the team that led the restaurant to receive 3 Michelin stars and its first 4-star New York Times rating.
In 2014, Ansel won the “Outstanding Pastry Chef” award by the James Beard Foundation and was selected as one of Crain’s “40 under 40″. Today, his eponymous bakery is Zagat NY’s highest ranked bakery and listed one of the “Best Bakeries in the U.S.” by the Daily Meal. In 2013, the chef was also named one of Business Insider’s “Most Innovative people Under 40”. That same year, the Daily Mail UK called him the “most feted pastry chef in the world”. The New York Post proclaimed Chef Ansel the “Willy Wonka of NYC” and Food & Wine called him a “culinary Van Gogh”.
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