Cooking & Entertaining

Baklava to Tarte Tatin: A World Tour in 110 Dessert Recipes

Bernard Laurance’s passion for food has sent him around the globe in pursuit of authentic dessert recipes from the world’s great culinary traditions. Sample a Portuguese pastéis de nata, indulge in a creamy slice of New York cheesecake, taste a Japanese mochi, or try an Italian hazelnut-almond-chocolate baci di dama. French food blogging sensation Bernard Laurance takes the reader on an international culinary tour via 110 expertly tested recipes for authentic world desserts. A self-described recipe decoder, Bernard is passionate about unlocking and sharing the secrets behind the world’s favorite desserts. The dishes are organized by geographic region, and Bernard introduces each dessert, offering context about its origins or a personal anecdote relaying his quest for the quintessential recipe. His easy-to-follow, step-by-step instructions—that he has tested and retested until he achieved perfection—are accompanied by lavish photographs; together they offer achievable inspiration for successful dessert-making at home.

About The Author

Bernard Laurance is a self-taught cook who has been experimenting with recipes since the age of seven. He has traveled extensively, seeking out authentic recipes in all corners of the world. In early 2010, he began documenting his recipes in French on his popular blog,, which includes more than 600 recipes and won the 2010 culinary Golden Blog Award. He has an ever-expanding fan base, with more than two million hits per month and 45,000 Facebook likes. Bernard, who is trilingual (English-French-Portuguese), hosts a cooking program on Cuisine+. Amélie Roche is a culinary photographer whose work has been published in several books and magazines.

  • Publish Date: September 12, 2017
  • Format: Hardcover
  • Category: Cooking - Courses & Dishes - Desserts
  • Publisher: Flammarion
  • Trim Size: 7-1/2 x 9-1/2
  • Pages: 288
  • US Price: $14.98
  • CDN Price: $19.98
  • ISBN: 978-2-08-020330-4


"There are fussy canelés and easy brownies; spiced nuts and sticky sweets — in fact there's something, most likely, for even the most unadventurous palate."

"The easy-to-follow instructions and beautiful photography help demystify even the most advanced of the pastries and sweets." 

“What I like most about … [Baklava to Tarte Tatin] is that it doesn’t just say ‘do this’, ‘do that’ – it explains why you should do things in a certain way. … Thank you for the inspiration.” 
2 Forks Radio

“Bernard Laurance, one of France’s most popular food bloggers, … deconstructs dishes endlessly until he finds their essence, then he reconstructs them for his millions of followers. … On the back of the success of the blog he has done a cookbook in English.”   
-The Times

"[Bernard Laurance] is a pure cuisine geek. Just for the sake of it, he will try each recipe with a bit more sugar, icing instead of raw, a bit less egg, mixing this and that before a key ingredient, etc.  What I like is that love for taste and that true quest for THE recipe which will never fail. He explains his errors, his attempts and this makes the experience richer and prevents you for falling in the same traps. If you have a sweet tooth, jump on [Baklave to Tarte Tatin]."

Author Bookshelf: Bernard Laurance, Amélie Roche