Patisserie

  • Filename: patisserie.
  • ISBN: 0847839621
  • Release Date: 2013
  • Number of pages: 800
  • Author: Christophe Felder
  • Publisher: Rizzoli International Publications



A comprehensive illustrated cookbook on mastering French pastry, including such recipes as almond paste roses, rose-flavored macarons, and chocolate croissants.

Patisserie

  • Filename: patisserie.
  • ISBN: 9781743584088
  • Release Date: 2016-03-01
  • Number of pages: 288
  • Author: Mélanie Dupuis
  • Publisher: Hardie Grant Publishing



Join expert pastry chef Mélanie Dupuis and molecular gastronomist Anne Cazor in this landmark volume on the techniques and traditions of France’s grand patisseries, with sumptuous step by step recipes designed to make even the most elaborate of French desserts achievable for the home baker.

From madeleines, éclairs and croissants to tarte au citron, black forest cake and croquembouche, Patisserie has a creation for every sweet tooth, whether it’s a simple cake or a show-stopping work of art.

Patisserie

  • Filename: patisserie.
  • ISBN: 9781136374555
  • Release Date: 2009-11-03
  • Number of pages: 352
  • Author: Leonard J Hanneman
  • Publisher: Routledge



This classic book, widely known and used by patissiers is a professional text on the art of patisserie. In the twenty years that Patisserie has been published there have been great changes in almost every aspect of this art, and the author has thoroughly updated this new edition to take account of these. Updated in paperback format the revised edition of this classic text is now even more affordable, practical and enjoyable. Complete with the original, beautiful seventy-three colour photographs, each shows clearly how the finished product should be presented, and a wide range of diagrams demonstrate the more complex processes. New dishes have been added, for example, pavlova, sticky toffee pudding, blinis, pasta dough, frangipan apple, cheesecake, and sugar balls, while some of the existing ones have been amended or replaced. Additional information on fruits, and on using eggs or egg substitutes in patisserie have been included. Of special interest are the chapters on equipment, commodities, and hygiene, which include the provisions of the Food Hygiene (Amended) Regulations 1990, as far as they affect the patisserie section of the catering industry.

Patisserie

  • Filename: patisserie.
  • ISBN: 1909342211
  • Release Date: 2014-05-22
  • Number of pages: 344
  • Author: William Curley
  • Publisher: Jacqui Small LLP



Patisserie aims to reflect award-winning chocolatier, William Curley's passion for taking classic recipes and modernizing them with his own innovations. Creating top-quality patisserie is often seen as something only a trained professional can do, however with patisserie equipment now easily accessible to all, William hopes to unscramble the mystique of haute patisserie creation and get everyone creating masterpieces in their home kitchen.The process of patisserie is broken down into a step-by-step guide complete with expert knowledge from a master pâtissier to produce flawless creations every time. A series of basic recipes will provide a solid foundation in patisserie techniques as well as inspiration for aspiring creative pastry chefs. Classic recipes from Rhum Baba to Tarte Alsacienne are given a modern adaptation with William's unique blend of flavors. William had always had the long-term ambition of bringing patisserie to this country as an accessible, affordable yet uncompromising luxury. His main focus is, of course, to arouse and surprise the taste buds, a pleasure that he hopes he can bring to everyone through the recipes in this book.

Artisan Patisserie for the Home Baker

  • Filename: artisan-patisserie-for-the-home-baker.
  • ISBN: 140272408X
  • Release Date: 2006
  • Number of pages: 171
  • Author: Avner Laskin
  • Publisher: Sterling Publishing Company, Inc.



Everyone enjoys fine pastry. And now the home baker will find it easier than ever to create perfect masterpieces. Avner Laskin, a professional pastry chef trained at Le Cordon Bleu, Paris, provides simple, foolproof recipes for creating a rich assortment of treats, as well as an authoritative guide to the essential skills of his art. Here are beloved French classics, such as Chocolate Éclairs, Vanilla Cream Puffs, Napoleons and Tarte Tatin, plus traditional pastries from Italy, Spain and Portugal. Included are unusual creations, such as Coffee Muffins and Caramelized Banana Tartlets, as well as detailed instructions on creating multipurpose fillings, icings and glazes that the creative baker can use in original ways.

Patisserie at Home

  • Filename: patisserie-at-home.
  • ISBN: 0062445316
  • Release Date: 2016-11-08
  • Number of pages: 288
  • Author: Melanie Dupuis
  • Publisher: Harper Design



The ultimate French pastry and dessert cookbook, featuring 100 sumptuous, easy-to-master recipes, stunning full-color illustrations, and a breathtaking design that helps home cooks create the perfect dessert. In this essential baking bible, patissiere Melanie Dupuis and molecular gastronomist Anne Cazor demystify the art of French baking for home cooks, giving them the tools, instructions, and recipes to create the most delicious and elaborate desserts. Patisserie at Home begins with the fundamental base recipes for pastry dough (broken, puff, brioche, and more) and fillings (creams, custards, ganache, butters, mousses), techniques for mastering chocolate, and the art of transforming sugar. Then come the recipes—dozens of the most famous French pastries and desserts, from meringues to Madeleines, croissants to Chantilly cream, brioche to biscuits, as well as cakes, cookies, creams, and tarts. The authors provide a technical breakdown and unique graphic for each recipe, explaining the science of the composition and the technique, along with step-by-step photos and a large full-page image of the final dish. Indulge you sweet tooth, impress guests, and wow your family—with Patisserie at Home, anyone can enjoy an irresistible taste of France!

Les Petits Sweets

  • Filename: les-petits-sweets.
  • ISBN: 9780762457298
  • Release Date: 2016-09-06
  • Number of pages: 304
  • Author: Kathryn Gordon
  • Publisher: Hachette UK



The French way is the petite treat: two delicious bites—just a taste—of a sablé, madeleine, petit four, nougat, caramel, or other dessert that packs a sweet punch. With the tiny desserts featured in Les Petits Sweets, you can taste more than one, or have a dessert-tasting party to try them all. And try them you must: with flavors like Earl Grey, lavender, cardamom, cassis, apple-yuzu, and more, it will be impossible to choose just one. Classic French techniques explain each recipe from start to finish. Go ahead, have dessert first.

Patisserie

  • Filename: patisserie.
  • ISBN: 9781472110145
  • Release Date: 2013-10-17
  • Number of pages: 160
  • Author: Murielle Valette
  • Publisher: Hachette UK



This book is a tribute to French Pâtisserie. It is also a manual to learn how to successfully and easily make traditional French desserts at home. It's written for all people who love to bake and want to do it like the professionals do. From beginners to more advanced, everyone can do it. The author is a professional French pastry chef who wants to share her passion and talent for baking. In this book you will discover: An easy way to make traditional French Pâtisserie at home. Richly illustrated and simplified step by step recipes and techniques. All the secrets you've always wanted to know about French baking. Professional tips that make baking easier. The classic recipes of French Pâtisserie. How to impress your friends with your skills at baking traditional French food.

Paris Boulangerie p tisserie

  • Filename: paris-boulangerie-p-tisserie.
  • ISBN: 0517224909
  • Release Date: 2005
  • Number of pages: 160
  • Author: Linda Dannenberg
  • Publisher: Gramercy Books



In the sequel to her acclaimed "Paris Bistro Cooking," Linda Dannenberg presents the gourmet breads and pastries from 13 of Paris's unsurpassed bakeries and pastry shops--more than 70 tempting recipes, especially designed for the American home kitchen. 150+ photos.

Patisserie Pro Facile

  • Filename: patisserie-pro-facile.
  • ISBN: 9781524630645
  • Release Date: 2017-02-15
  • Number of pages: 318
  • Author: Ali Haji
  • Publisher: AuthorHouse



L’idée d'écrire ce livre m’est venue depuis ma première année de mariage quand ma femme commençait a me poser des questions concernant mon domaine qu’est bien-sûr la pâtisserie en me demandant de lui faire apprendre comment préparer des différents gâteaux a chaque fois qu’on est ensemble. et là j’ai commencé à lui écrire des recettes avec des instructions qui sont devenus un manuscrit, qui a était suivit par l’idée de les partager avec les autres, et après 20 ans l’idée a bien trouvé son chemin. The idea of writing this book came to me from my first year of marriage when my wife was beginning to question me about my field that is pastry baking and asked me to teach her how to prepare the homemade cakes whenever we’re together. And there I started writing her recipes with instructions that became a manuscript, which was followed by the idea of sharing with others. And after twenty years, the idea has found its way.

Japanese Patisserie

  • Filename: japanese-patisserie.
  • ISBN: 1849758107
  • Release Date: 2017-04-04
  • Number of pages: 176
  • Author: James Campbell
  • Publisher: Ryland Peters & Small



Stunning recipes for patisserie, desserts and savories with a contemporary Japanese twist. This elegant collection is aimed at the confident home-cook who has an interest in using ingredients such as yuzu, sesame, miso, and matcha. The concept of fusion in food can be magical—when cuisines and cultures collide, combining flavors, ingredients, and methods from around the world creates new classics, the best of which become staples in our everyday lives. Trends like Japanese Matcha in our lattes, Korean kimchi in our burgers and Thai Sriracha hot sauce on—well everything—prove that our love-in with Asian cuisine is thriving. Tokyo is now considered a food-forward city, currently boasting 15 three Michelin-starred restaurants (compared to France's 10). Over the past 20 years there has been a surge in celebrated French patisserie chefs moving to Japan to open fine patisseries. The art of French patisserie appeals very much to the Japanese culture—both share values of beauty, precision, and care within cooking. This book features 60 recipes, from reinvented classics to stunning Patisserie creations made achievable to the home-cook. The chapters will be broken into Small Cakes & Individual Patisserie, which will include Lemon & Yuzu Éclairs. Sweet Tarts will offer delights such as Miso Butterscotch Tarts and the Large Cakes & Gateaux section offers celebration cakes like a Matcha & Pistachio Opera. In the Desserts section find dinner party classics with Japanese twists such as White Sesame & Adzuki Cheesecake. The Cookies & Confectionery chapter is full of fun treats like Sesame Peanut Butter Cookies and a Green Tea chocolate candy bar. To finish, some mouth-watering savory recipes such as Panko Donuts stuffed with Pork Katsu. A flavor matrix will helpfully map key characteristics of Japanese ingredients.

My Paleo Patisserie

  • Filename: my-paleo-patisserie.
  • ISBN: 1628600446
  • Release Date: 2015-04-07
  • Number of pages: 312
  • Author: Jenni Hulet
  • Publisher: Victory Belt Publishing



My Paleo Patisserie gathers all the rich heritage, exquisite elegance, and rustic beauty of traditional patisserie baking and seamlessly melds it with the gluten-free and Paleo-inspired diet. Drawing on over two decades of experience in traditional and modern patisserie baking, Jenni Hulet brings the spirit of patisserie baking alive in this lavishly photographed collection of recipes. Each section of My Paleo Patisserie introduces and adapts the fundamental elements and techniques of traditional patisserie baking for the grain-free baker. With dozens of beloved culinary standards and hundreds of potential recipe combinations, My Paleo Patisserie is an indispensable resource of creative grain-free confectionery.

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