SWEET ALCHEMY
Book ID/图书代码： 03080014B72758
English Summary/英文概要： Yigit Pura is a sugar fiend ...and a pastry dynamo! His striking desserts have sparked excitement and devotion throughout his career, from the top pastry kitchens of New York and San Francisco to the winner’s podium on Top Chef: Just Desserts. His sugar showcase is Tout Sweet Patisserie, his patisserie and dessert laboratory on San Francisco’s Union Square. Now, in Sweet Alchemy, Yigit shares his approach to pastry and his sweet formulas for the very first time. He demonstrates how fun and, in fact, simple it can be to combine straightforward basics into beautiful, multi-layered desserts. Each ingredient-driven chapter (sugar, flour, dairy, fruit and chocolate) contains new twists on traditional recipes, such as Butterscotch Sauce, Sweet Almond Tart Dough and Baked Berry Meringue Kisses. These playful sweets can be served on their own or combined into irresistible melanges such as the Negroni Creamsicle, a composition of Citrus & Vanilla Bean Scented Panna Cotta, Grapefruit-Campari Gelee and Ruby Red Grapefruit Supremes, or the Sexy Chocolate Coupe, a chocolate extravaganza that marries Dark Chocolate Cremeux to Bittersweet Flourless Chocolate Cake. This book brims with innovative recipes and classic techniques that will elevate your pastry game and bring you into Yigit’s world. You will be inspired to create your own sweet alchemy.
Chinese Summary/中文概要： Yigit Pura 是一名糖魔……一名糕点怪！他所制作的甜品总是拥有令人耳目一新的力量，不论是纽约和旧金山顶级甜品店，还是作为真人秀《Top Chef: Just Desserts》冠军的网评页面，纵观其整个职业生涯，你都能感受到满满的激情与投入。在旧金山的联合广场上有一家名为Tout Sweet Patisserie的糕点店，这家店铺正是他的甜品实验室。如今，在《甜蜜炼糖术》一书中，Yigit将首次和读者们分享他制作甜品的方法以及他的‘糖分方程式’。他将向读者们展示，将最基础的原料与美妙且层次丰富的甜品相组合不仅有趣，事实上，还非常简单。书中的每一个章节将各自关注一种原料（糖、面粉、乳制品、水果，以及巧克力），并在传统甜点配方的基础上提供新的搭配，比如奶油糖浆、甜杏仁派面团、红莓蛋白脆饼天使之吻等。这些值得玩味的甜品既可以单独呈现，也可以加以组合，变成令人更加难以抵抗的混合甜品，比如Negroni Creamsicle就是一款结合了柑橘和香草豆风味的意式奶冻，又比如Grapefruit-Campari Gelee， Ruby Red Grapefruit Supremes, 或是 Sexy Chocolate Coupe, 这是一款巧克力含量丰富，却又同时搭配了黑巧克力奶油，拥有苦涩甜味的巧克力蛋糕。这本甜品书中充满了各种创新食谱，配上传统的制作技巧，一定会大大提升你的甜品制作水准，让你进入Yigit的甜品世界。甚至，你还将获得灵感，创造出自己专属的甜蜜炼糖术。（DC）
Awards/获奖情况：在Yigit简单的分步指导下，读者们不仅将学会如何制作这款美味的Negroni Creamsicle，甚至还将从中感受到Yigit的热情，他的过往经历以及制作技巧是如何融汇一体，从而成就了他甜蜜、令人垂涎欲滴的甜品世界，读者们还能从中感受到他充满创造力的大脑是如何运作，以及他对于甜食之道全心全意的热爱。虽然我已经做了25年的甜品师，但不得不说，读完这本书让我产生了即刻进入厨房烘焙的欲望。Emily Luchetti，著有《无所畏惧的烘焙师》（The Fearless Baker）。
With Yigit’s well-written, step-by-step instructions, not only will you learn how to make his delicious Negroni Creamsicle, but you’ll also understand how Yigit’s passion, experiences, and technical skills come together to define his sweet, mouthwatering world, how his creative mind works, and his appreciation for the craft of pastry. As a pastry chef for 25 years, this book inspires me to get into the kitchen and bake.- Emily Luchetti, author of The Fearless Baker
About the Author/作者介绍： YIGIT PURA 是一名甜品主厨，同时也是大热真人秀《Top Chef: Just Desserts》的冠军得主。他的甜品店Tout Sweet Pâtisserie设立在其家乡旧金山。可通过下述账号关注Yigit：@YigitPura and @ToutSweetSF。
FRANKIE FRANKENY是一名旧金山的食物摄影师。她为Chronicle Books（可若出版）进行摄影，其负责摄影的作品包括Michael Chiarello的Live Fire, Humphry Slocombe Ice Cream Book, 及Miette。
YIGIT PURA is a pastry chef and winner of Bravo’s
Top Chef: Just Desserts. His pastry shop, Tout Sweet Patisserie, is based in his hometown, San Francisco. Follow Yigit: @YigitPura and @ToutSweetSF.
FRANKIE FRANKENY is a San Francisco–based
food photographer. Her work for Chronicle Books
includes Michael Chiarello’s Live Fire, Humphry
Slocombe Ice Cream Book, and Miette.
Format:
Rights Status/版权销售情况：Simplified Chinese/简体中文：AVAILABLE
Complex/Traditional Chinese/繁体中文：AVAILABLE
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