All the books now available on Google Play!
Pingback: Pastry chef, book author and active blogger. - Gregoire Michaud
Any chance of this being available in ther UK?
Hello Tony! For the moment, it is only available to order on this website and on amazon.com; and of course in book store in Hong Kong and a few other countries in Asia. Thanks! :)
Pingback: The wonderful world of plagiarism and copyright infringment - Gregoire Michaud
I love your book Never Skip Dessert! The recipes and illustrations are very inspiring indeed. I have recently tried your macaroon recipe, but I found the product is way too sweet (without any fillings) and also having a problem of a cracking crust on the side of the macaroons. The baking temperature and time suggested in the recipe is 180c for 15 minutes, but my macaroons starts cracking and having a brown burnt colour in the bottom after 8 minutes of baking.
are the macaroons supposed to be that sweet? Is there any way to prevent this cracking situation from happening? I am looking forward to your advice.
Hi Vivian, thank you so much for your kind comment regarding the book.
When the book was printed, there has been a 0 added to the recipe of macaron. If you have a look here: http://gregoiremichaud.com/archives/13
I tried as much as I could to let everyone know about the printing error. Before printing, the blueprint of the book is going back and forth between designer, translator, editor and me and as much as I tried to correct typos, there would be some new ones coming somewhere else!
We use this recipe everyday to make our macaron and it’s a fabulous one. I am very sorry about wasting your ingredients and time and hope you will give it another try!! :)
I have tried the revised recipe, it worked out great! In fact, I substituted 10g of icing sugar with 4tbsp of cocoa powder to make it chocolate flavour. I also sandwiched the macaroons with strawberry buttercream too =) They were delicious!But I have a few question regarding to the recipe…1) When you put colouring into the batter, what form of colouring do you put in?? Is it a thick, gel like coloring??2) After you piped your macaroons, do you let them air dry a bit before you put them into the oven?? I heard some people let them dry out a bit, so that a crust would form on top which can prevent cracking happens during baking. Is that a necessary step??
Sorry for asking so many questions…I would really appreciate to hear your advice =)
Awesome! I am so glad it worked out for you!
The coloring we use is in powder form and we pass it through a sieve. We actually add the coloring powder together with the sugar for the whipped egg whites and not after. We’ve found that liposoluble colors work better than hydrosoluble colors.
Our recipe don’t require drying, we bake it right away and it works nicely. You are right, some recipe require drying but not ours. :)
Hope it helps! =]
Pingback: So Good Magazine #7: Tarragon and St-Honore - Gregoire Michaud
Pingback: Gourmand World Cookbook Awards 2011 – And the awards goes to… - Gregoire Michaud
Would love to buy that artisan bread book
will they be some new stock coming in?
Hi Guillaume! The book will be released in soft copy on different platform soon. My editor is working hard as we speak to release it soon! Thanks for your interest! :)
Quick! Quick! can’t wait. I just get ‘La Boulangerie’ Banking at home, then find out ‘Artisan Bread’ is out of print. I’m a new comer in baking bread.
ahah! Thank you very much Kit! Much appreciated! :)
Hi Chef! How many days does it take to deliver within Hong Kong ? I may get it to be delivered to the hotel I’m staying.. will be going next week!
Oh la la! I am not sure how many days it take, I guess 1 to 2 days, but you never know… otherwise we have the book at our hotel’s boutique, perhaps it’s more safe!
Thank you so much and if you have time, come by to say hi! :)
So excited about this book I have placed my order!
Thank you very much!! I hope you will like the book! :)
Will this book include all of the recipes and information from Artisan Bread?
LAYERS is about laminated dough and La Boulangerie has a few recipes from Artisan Bread, but not all of it obviously. :)
Bonjour Chef! Is there a softcopy available for any of the books?
Bonjour Chengy! :) I am about to post a piece about my books that have been published in soft copy!! :)
hello chef, i’ve bought some of your cookbooks and really like to get a hard copy of “never skip dessert”. will it be reprinted?
Hello Karen! I cross finger to see it reprinted – there are chances that we will publish a second edition of Never Skip Dessert due to popular demand! :)
thanks, chef. this is exciting news. can’t wait to see the new edition of “never skip dessert”. hope this will happen soon! btw, i really enjoy “got cheese” and “layers” – will definitely try out some of the recipes. with best wishes :)
Chef Michaud, I’m still unable to get a copy of Artisan Bread. Will there ever be a re-print?
Hello Judy, so far the publisher is working on an ebook version and I am still trying to convince them to reprint it!
Thank you Chef Michaud for taking the time to respond. I hope that you’ll have more time for group classes.
I want to purchase never skip dessert and was wondering what range of desserts do you cook ? i am interested . Thanks. Where am i able to buy the book if its out of stock?
Hi Edward, Indeed Never Skip Dessert is currently out of stock, although it is still available in Taiwan in hard copy. The book Got Cheese? is a book about dessert too and it’s available to purchase from this blog at http://gregoiremichaud.com/store/#!/~/product/category=0&id=3853034
Thanks a lot! :)
Hi Gregoire, Thanks. I want to try something new for a change. All your cookbook looks yummy. Am going to purchase them and hope i have time to make some in my own time.
I wanted to ask, which books have the recipe for Chocolat Au Pan bread thing, scones, crossiants? In the artisan bread what sort of breads can i make ?
I think you could find happiness in La Boulangerie, although the scones aren’t in it, but here is a pretty good recipe: http://gregoiremichaud.com/2011/02/how-would-you-like-your-scones-baked-or-posh/
Hello chef,i love Ur pastries and bakeries.i had work with you in 2010 in four seasons hotel Mumbai,India. wants to work with you again and again.
thanks and regards
demi chef de partie
four seasons hotel,Mumbai, India
Hi Malcolm! Yes, I remember! I hope you are well and kicking! ;)
I was with your GM yesterday – it’s funny how the world is so big, yet so small – I hope we meet again soon!
Hey chef, it is great to see your reply.
i heard u are not working with four seasons anymore as you own your own bakery shop in hongkong but i dont see any pics yet on your official web.
wants to know more about your pastries and bakeries.
hope tp see it soon.
I am trying to order your book – Layers but it wont let me add to the shop and checkout?
Thanks a lot Sue! There was a problem with the online shop that should be now fixed – I am so sorry for the mishap! Big thanks for your support! :-)
Pingback: Extra: SS's Favorite Hong Kong Based Food Bloggers | Saucy Spatula
Hi Chef, I’m visiting HK 6-9th Jan 2014. I have checked a few bookstores today to try to get your book, Artisan Bread, to no avail. I’ll be returning to Malaysia by 9th Jan. Any advice on where can I get that Artisan Bread book?
Hello there! :)
Sadly Artisan Bread is out of print for the moment and I myself don’t know where to find it either! I hope my publisher will consider reprinting it! Sorry about that and thanks a lot for the support!
Chef, noted. Shall keep my fingers crossed on republishing.
Hi Chef, i’m visiting HK again from Nov 7-11th, and would still like to get a copy of your book “The Artisan Bread”. Is it available in any bookstore in HK now? Waited almost a whole year already …….
Hello! Oh la la! I am so sorry about that, the book is not being reprinted so far and I am not sure if it will! In the meantime, I am working on my next book :)
Amazing Blog / Web Site!
Oh la la! Thanks a lot Angel! That’s very kind :)
just wondering could you please post some pictures inside of your book, LAYERS? I need to look at the pics first before making a purchase. Thank you :)
Hi Rene! Thanks for your request, please see photos at the following links!
You book titled “Layers” are all in English, right? ‘Coz I don’t read Chinese…LOL Powered by Telkomsel BlackBerry®
Yes, I wrote it in English and it’s also translated in Chinese :)
Greeting from Singapore Chef,
Could you tell me when the “Layers” and “Never Skip Dessert” books will be available again? I thank you for your response in advance.
Hello Claudia! Thanks for your message :)
I am working very hard to make it happen with my publisher, but it takes time! If there is any move, I will update the news here! I am also working hard for my next book! ;)
Thank you Chef! Looking forward to your new book! :)
I have been looking for your Artisan Bread book for a long time, all the bookstore said that it’s out of print. You have your books available on Google play now but are you planning to make them available in iBooks anytime soon? :)
Hi I am in the UK and wondered re your book La Boulangerie could you please clarify what measurements this uses ie cups, grams, oz or other? Thanks Sue
Hello Sue :) The book is in grams. Thanks!!
This is my first time to your website.
Could you please tell me if your books are in english and if they are available in the U.S. or Canada.
Have a Joyful Day :~D
Hi Charlie! Thanks for visiting the website! :)
The books are bilingual, in English and in Chinese. Some are out of print, but for those who are still available, they are available from this blog or from Amazon.com
Hope it helps and thanks for the support!
Thank you Greg!
Any chance of the out of print books coming back?
Hello Charlie, actually, you know what, I have met my publisher 2 days ago and they will most likely reprint!! :) I am very happy!
Your book “Layers” which introduce a different pastry, Could you tell me which one is better to make Palmiers.
I suggest the German type puff pastry from page 27. It’s easy to handle and gives good result for Palmiers!
I hope you can find a good flexible butter (tourage butter) to make nice layers :)
I want to prepare Portuguese egg tarts with your instructions in “Layers” but it does not specify the amount of lard to be used in step 4 and 7. Can you help me over this?
Hi again Suky!
The recipe for the dough is on page 29 and actually the 100 grams of lard used in the recipe of the dough is for layering. Not to be added in the mixed dough. Very sorry for the unclear instruction and hope it will turn out well! :)
This is Suky again, thank for your reply first, I know the 100g lard is for the layering, but in the step 4 and 7 also spread the lard on the dough surface so how amount of the lard for each step?
Thank a lot
Ah, sorry, I misunderstood.
The step 4 used all the lard from the recipe (100g) for the layering. Then for the step 7 you need to use very soft, almost melted lard that you spread all over the dough in a 1 to 2 mm layer, then roll as a snail. So the lard on step 7 is extra and not listed in the book basically.
I am sorry about that, it’s my mistake not to be clear in the book! :)
It is great to see you reply, thank you for taking the time to respond.
Dear Mr Michaud,
May I know whether I can still order your book “La Boulangerie Banking at home with Gregoire Michaud” from this website and how I can collect it or this can be send by courier? I cannot find it from HK bookstores (event the publisher). Thanks a lot.
Hello Piyan, yes, you can order it from this website. It’s safe and free delivery in Hong Kong, so it’s the same price as the bookstore
Thanks a lot for your support! :)
Thanks a lot. I have just ordered my book at this website. I really can’t wait to receive it.
Hello Piyan! Thanks for the order, the book will be shipped out this week.
Happy Baking :)
Thank you so much and I have received my booked. Have a good baking day!
Thanks a lot Piyan! Happy baking indeed :)
Am incredibly inspired by your website and also very excited – have been searching far and wide for a viennoiserie speciality book for ages! I was wondering, having checked amazon.com and finding it unavailable, is there a chance that it will be coming back into print again or is there another place I can get my flour-covered hands on a copy? =)
Thanks for the beautiful work! Amazing!
Cheers and happy creating,
Thanks a lot for your kind words, I appreciate that.
Yes, the LAYERS book is out of print for now – I am working on the second edition as we speak with new recipes and ideas :)
Will keep posting news as it come along!
Thank you! :)
Pingback: Gifts for Chefs | Joe the Baker
Pingback: Cucurbita Moschata you said?! - Gregoire Michaud
Hi: may I ask if the out of print alert is for the first edition or this second edition is already out of printed well?
Do need the book, please.
Pingback: BOOKS: 2016 Edition is LIVE! - Gregoire Michaud
hi, Any chance of this coming in ibooks?
Hello Nisa, I am not sure if my publisher will make them as iBooks, at the moment they are available in printed version and on Google Store :) Thank you!
Master chef, so pleased to learn your 2016 edition. How could I place my order?
Best Regards from yr neighborhood DB
Hi hi neighbor!
You can place the order on this blog, but I think the books are available in many bookstore in town la! :)
Thank you and see you soon at the bus stop! :)
I cannot order with this website. They asked me to correct the highlighted field when I filled in my shipping address but none was highlighted :( SOS
Hi Nantana, I have just checked with the team from the e-shop and they said it might have been due to an update at that time.
I am not sure what could have caused the glitch. Would you mind to give it another try and if it doesn’t work we can take it to emails :)
Thank you so much!
So happy your books have finally been reprinted! I didn’t see them on Amazon.com just on your website. If I order them from your site will they be in English or Chinese, I didn’t see a way to specify language preference. They would be sent to th USA.
Your email address will not be published. Required fields are marked *
Notify me of new posts by email.
Enter your email address to subscribe to this blog and receive notifications of new posts by email.
Join 176 other subscribers