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Cronut Creator Dominique Ansel Lands a Cookbook Deal

Photos: Dominique Ansel Bakery
Hillary Dixler Canavan is Eater's restaurant editor and the author of the publication's debut book, Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters (Abrams, September 2023). Her work focuses on dining trends and the people changing the industry — and scouting the next hot restaurant you need to try on Eater's annual Best New Restaurant list.

New York City pastry chef Dominique Ansel has landed a cookbook deal with Simon & Schuster. Ansel is widely known as the inventor of the Cronut, the mania-inducing croissant-doughnut hybrid that has inspired countless imitators (including the grocery chain Food Emporium). His cookbook has a working title of DOMINIQUE ANSEL: The Secret Recipes, and according to the press release it will "showcase Ansel's artistry and versatility in a unique format: stories and commentary will guide readers through Ansel's recipes, sources of inspiration, and favorite moments of surprise." The books aims to be accessible to both beginners and experienced pastry chefs, and is Ansel's first cookbook. DOMINIQUE ANSEL: The Secret Recipes will be available in October 2014. Below, the press release:


New York, N.Y., Tuesday, August 20, 2013 – Simon & Schuster announced today the acquisition of Chef Dominique Ansel's debut cookbook, DOMINIQUE ANSEL: The Secret Recipes (working title), which is scheduled to be published in October 2014.

Ansel is the chef and owner of Dominique Ansel Bakery in New York City, currently Zagat's highest-ranked bakery and Time Out New York's "Best New Bakery of 2012."

While many know him as the creator of the mega-popular Cronut™ (a croissant-doughnut hybrid), Ansel is no one-hit wonder: He was classically trained in Paris and spent seven years at the legendary patisserie Fauchon. From there, he earned acclaim in New York as the executive pastry chef at Daniel Boulud's flagship restaurant, Daniel. During his six-year tenure, Ansel was part of the team that led the restaurant to receive 3 Michelin stars and its first 4-star New York Times rating. In 2013, Ansel was named a finalist for the "Outstanding Pastry Chef" award by the James Beard Foundation.

"This is a cookbook about one man, one small bakery, and how a really good pastry can reach the world," said Ansel. "Its purpose is not just to teach cooks how to replicate a recipe, but to inspire them to innovate beyond it."

DOMINIQUE ANSEL: The Secret Recipes will showcase Ansel's artistry and versatility in a unique format: stories and commentary will guide readers through Ansel's recipes, sources of inspiration, and favorite moments of surprise, which they can then take into their own kitchens to recreate Ansel's most famous and elusive treats. It will teach novice and experienced bakers how to turn the simplest of ingredients (flour, sugar, butter) into the most extraordinary, tempting, and satisfying pastries imaginable—right in their own ovens.

"I have waited in line for hours to taste the Cronut™, and I am ecstatic about working with Dominique," said Michael Szczerban, the editor who acquired the book. "He is a modern-day Willy Wonka, and his book is about magic: the transformation of humble ingredients into memories that last a lifetime."

Jonathan Karp, publisher of the Simon & Schuster imprint, said, "Dominique Ansel creates desserts of wild creativity, extraordinary deliciousness, and unbelievable popularity. The stories and recipes in his book will be a treat for readers, cooks, and lovers of dessert everywhere."

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Dominique Ansel Bakery

189 Spring St, New York, NY 10012