A full-color cookbook containing more than 1,000 photographs and illustrations for a complete, step-by-step demonstration of each recipe. It includes more than 100 recipes - a fusion of the finest European and Asian pastries. This selection of cookies, pastries, breads, and much more is sure to capture the American audience with fresh and never before seen looks and tastes.
Has won the Best Dessert Book category for Gourmand World International Cookbook Award 2005.
Winner of the Gourmand World Cookbook Award for Best Dessert Book in the World 2005
Recipient of the Special Merit Award from Cordon D'or Gold Ribbon International Cookbooks Award 2005
Synopsis
A full-color cookbook containing more than 1,000 photographs and illustrations for a complete, step-by-step demonstration of each recipe. It includes more than 100 recipes - a fusion of the finest European and Asian pastries. This selection of cookies, pastries, breads, and much more is sure to capture the American audience with fresh and never before seen looks and tastes.
Pastry & Baking North America
Fast becoming a must-have for dessert professionals around the world.
About the Author, Young Mo Kim
Young Mo Kim, president of the Korean Bakers association, has published two best - selling baking books in South Korea. A Collection of Fine Baking is his third baking book, and the first to appear in English. His career in baking started in 1970, at the age of 17. His passion for baking caused him to travel to perfect his art at internationally known culinary schools. His first bakery opened in Seoul, South Korea in 1982. Currently, there are four Kim Young Mo Bakeries and a European-style café called Salon de Kim Young Mo. He teaches at several colleges in Korea, as well as conducting his own classes for at - home bakers, and is the star of various television baking shows in South Korea. Mr. Kim was selected as one of the judges for the 2004 and 2005 World Pastry Team Championship, and is a current judge of the Seoul International Bakery Fair.
