Alain Roby's new cookbook
Geneva, Ill. — Acclaimed pastry chef Alain Roby will sign copies of his new cookbook, American Classics: Casual and Elegant Desserts, Dec. 4 and 5 in Geneva. The book signing will be from 1 to 4 p.m. both days at Past Basket, a kitchen design studio, 200 S. Third St.
Alain Roby is a very good friend of Craig & mine and a wonderful person. We are fortunate to know him, Esther his wife, and to have both of his son's work at The PURE Gardener.... not to mention how lucky we are to have had the pleasure to eat so many of his and Esther's excellent food! Congratulations on your new book Alain.
Thank you for the book. We can only hope to make such delicious desserts as you.
Love,
Craig & Annette
A Geneva resident, Roby is senior corporate pastry chef for Hyatt Hotels and a Certified Master Chef of Pastry and Sugar Artistry. Just in time for holiday entertaining, the book features some of Roby’s beloved recipes such as Key Lime Pie with Chocolate Cookie Crust and Chocolate Mousse Truffle with Sea Salt and Olive Oil.
“I love to come up with new ideas with classic desserts with unusual taste, still using favorite ingredients, which gives the dessert a surprising twist,” Roby said.
The book was written for the average cook. Roby provides simple-to-execute recipes and easy instructions, along with an elegant way to present the final product.
“I wanted for everyone to be able to create wonderful desserts to please friends and family, without spending too much time in the kitchen or spending too much money for a lot of ingredients,” Roby said.
Past Basket designed the kitchen in Roby's Geneva home, and that kitchen is the backdrop for the photo on his book jacket.
Roby recently participated in the Epcot International Food & Wine Festival in Orlando, Fla., where he signed copies of the cookbook. A portion of book proceeds will benefit Tiny Hearts Foundation, an organization that assists children affected by birth defects of the heart.
About Alian Roby
Roby has worked at Hyatt Regency Chicago for more than 19 years. His current duties include overseeing the Pastry Division for all Hyatt Hotels and resorts.
He studied culinary arts in Paris from the world famous Pastry Chef Gaston Lenotre. In addition, he has traveled the world, working in London, Tokyo and New York before settling in Chicago. He also served as the Private Pastry Chef to the Shah of Iran and was the Private Pastry Chef for the Admiral of the Joan of Arc, the flagship of the French Navy.
Roby has won more than 20 prestigious culinary awards, including The Grand Prize Gold Medal of Paris offered by the French First Minister and the Best of Show by the National Restaurant Association Culinary Salon 1988, in Chicago.
Roby’s work has been featured in a number of publications, including Food & Wine, Gourmet, Pastry Art & Design and Chocolatier. His television appearances include The Learning Channel and Food Network's “Extreme Pastry” and “Sugar Rush” shows.
Roby also has appeared on three Food Network Specials —“Unwrapped with Mark Summers,” “Mystery Birthday Cakes,” and “The World’s Tallest Sugar Building.”
Roby is the only pastry chef to hold three titles in the Guinness Book of World Records: World’s Tallest Cooked Sugar Building, World’s Tallest Chocolate Sculpture and World’s Tallest Chocolate Christmas Tree.
A Geneva resident, Roby is senior corporate pastry chef for Hyatt Hotels and a Certified Master Chef of Pastry and Sugar Artistry. Just in time for holiday entertaining, the book features some of Roby’s beloved recipes such as Key Lime Pie with Chocolate Cookie Crust and Chocolate Mousse Truffle with Sea Salt and Olive Oil.
“I love to come up with new ideas with classic desserts with unusual taste, still using favorite ingredients, which gives the dessert a surprising twist,” Roby said.
The book was written for the average cook. Roby provides simple-to-execute recipes and easy instructions, along with an elegant way to present the final product.
“I wanted for everyone to be able to create wonderful desserts to please friends and family, without spending too much time in the kitchen or spending too much money for a lot of ingredients,” Roby said.
Past Basket designed the kitchen in Roby's Geneva home, and that kitchen is the backdrop for the photo on his book jacket.
Roby recently participated in the Epcot International Food & Wine Festival in Orlando, Fla., where he signed copies of the cookbook. A portion of book proceeds will benefit Tiny Hearts Foundation, an organization that assists children affected by birth defects of the heart.
About Alian Roby
Roby has worked at Hyatt Regency Chicago for more than 19 years. His current duties include overseeing the Pastry Division for all Hyatt Hotels and resorts.
He studied culinary arts in Paris from the world famous Pastry Chef Gaston Lenotre. In addition, he has traveled the world, working in London, Tokyo and New York before settling in Chicago. He also served as the Private Pastry Chef to the Shah of Iran and was the Private Pastry Chef for the Admiral of the Joan of Arc, the flagship of the French Navy.
Roby has won more than 20 prestigious culinary awards, including The Grand Prize Gold Medal of Paris offered by the French First Minister and the Best of Show by the National Restaurant Association Culinary Salon 1988, in Chicago.
Roby’s work has been featured in a number of publications, including Food & Wine, Gourmet, Pastry Art & Design and Chocolatier. His television appearances include The Learning Channel and Food Network's “Extreme Pastry” and “Sugar Rush” shows.
Roby also has appeared on three Food Network Specials —“Unwrapped with Mark Summers,” “Mystery Birthday Cakes,” and “The World’s Tallest Sugar Building.”
Roby is the only pastry chef to hold three titles in the Guinness Book of World Records: World’s Tallest Cooked Sugar Building, World’s Tallest Chocolate Sculpture and World’s Tallest Chocolate Christmas Tree.
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