Anyone can bake. A unique dessert builder from the best pastry chef in the world

Dominique Ansel's first book, "Dominique Ansel: Secret Recipes," was published in 2014. He opened his first pastry shop, with just four employees, in the Soho district of New York City in 2011. Today, he is the owner and brand chef of a network of pastry shops in New York, London, and Los Angeles, and is referred to as the "Van Gogh of cuisine," "New York's Willy Wonka," and the best pastry chef in the world. What do you need to know for sure before starting to assemble a cake? No, it's not just the width of the door! In his second book, you'll also learn how to cover a cake with frosting, why a cake is not food but a celebration and a gift for the heart, not the stomach. What should every young chef at the chef de partie level (ordinary, line cook) be able to bake? What five ingredients determine the future of every chef aiming to become a pastry chef? Why shouldn't you throw away leftovers in the kitchen? And which French comic and film served as Ansel's starting point in his profession? You will even find out why newlyweds save the top tier of their wedding cake for a whole year.