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Patisserie

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en Limba Engleză Carte Hardback – 08 Nov 2016

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!

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Specificații

ISBN-13: 9780062445315
ISBN-10: 0062445316
Pagini: 288
Dimensiuni: 338 x 254 x 28 mm
Greutate: 1.91 kg
Editura: HARPERCOLLINS;
Colecția Harper Design

Textul de pe ultima copertă

PaTISSERIE at home

understand, learn & master one hundred pure patisserie recipes forty basic recipes to assemble into gateaux, desserts, pastries, and more.

pastry cream chiboust cream diplomat cream puff pastry almond sponge genoese sponge nougatine opera cakes black forest cake paris-brest lemon meringue pie rum baba mille-feuilles mocha cake fraisier cake vanilla tart St Honore cake . . .for everyone who dreams of becoming a pastry chef.

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Recenzii

“Patisserie at Home by Melanie Dupuis is mercifully free of chat: It’s pure technique for classic desserts with clear instructions.”