Bachour

Bachour
Author: Antonio Bachour
Publsiher: Unknown
Total Pages: 227
Release: 2015
ISBN 10: 9780933477407
ISBN 13: 0933477406
Language: EN, FR, DE, ES & NL

Bachour Book Review:

Bachour

Bachour
Author: Antonio Bachour
Publsiher: Unknown
Total Pages: 136
Release: 2013
ISBN 10: 9780933477384
ISBN 13: 0933477384
Language: EN, FR, DE, ES & NL

Bachour Book Review:

Larousse Patisserie and Baking

Larousse Patisserie and Baking
Author: Éditions Larousse
Publsiher: Hamlyn
Total Pages: 512
Release: 2020-09-03
ISBN 10: 0600636992
ISBN 13: 9780600636991
Language: EN, FR, DE, ES & NL

Larousse Patisserie and Baking Book Review:

Larousse Patisserie and Baking is the complete guide from the authoritative French cookery brand Larousse. It covers all aspects of baking - from simple everyday cakes and desserts to special occasion show-stoppers. There are more than 200 recipes included, with everything from a quick-mix yoghurt cake to salted caramel tarts and a spectacular mixed berry millefeuille. Special features on baking for children, lighter recipes and quick bakes, among many others, provide a wealth of ideas. More than 30 extremely detailed step-by-step technique sections ensure your bakes are perfect every time. The book also includes workshops on perfecting different types of pastry, handling chocolate, cooking jam and much more, demonstrated in clear, expert photography. This is everything you need to know about pastry, patisserie and baking from the cookery experts Larousse.

The Pastry s Chef s Little Black Book

The Pastry s Chef s Little Black Book
Author: Michael Zebrowski,Michael Mignano
Publsiher: Hachette Digital
Total Pages: 544
Release: 2017
ISBN 10: 9780933477636
ISBN 13: 0933477635
Language: EN, FR, DE, ES & NL

The Pastry s Chef s Little Black Book Book Review:

"This book includes a comprehensive collection of 500 professionally formatted recipes covering all aspects of the pastry arts. Authorized by award winning pastry chefs Michael Mignano and Michael Zebrowski."--

Payard Desserts

Payard Desserts
Author: François Payard,Tish Boyle
Publsiher: HMH
Total Pages: 368
Release: 2013-10-29
ISBN 10: 054418646X
ISBN 13: 9780544186460
Language: EN, FR, DE, ES & NL

Payard Desserts Book Review:

“A French pastry master” reveals his recipes and secrets in this dessert cookbook for both professional chefs and home bakers (Daniel Boulud, James Beard Award–winning chef). With beautiful photographs, this book from legendary pastry chef François Payard shows how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as an American culinary icon. Each recipe is a singular work of art, combining thrilling and often surprising flavors with innovative, modern techniques to create masterpieces like Blueberry Pavlova with Warm Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, Dark Chocolate Soufflé with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream. Payard also includes priceless advice on choosing ingredients and equipment and composing perfectly plated desserts, as well as personal anecdotes from his long career working in many of the world’s finest pastry kitchens. A must-have for professional bakers, it’s also accessible enough for serious home baking enthusiasts.

Making Artisan Chocolates

Making Artisan Chocolates
Author: Andrew Garrison Shotts
Publsiher: Quarry Books
Total Pages: 176
Release: 2007-01-01
ISBN 10: 1616734957
ISBN 13: 9781616734954
Language: EN, FR, DE, ES & NL

Making Artisan Chocolates Book Review:

Forget milk chocolate molded into childish candy bars. Today's chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their local specialty stores. The recent availability of bittersweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisanal chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavor combinations not typically associated with chocolates, such as chili peppers, maple syrup, and spiced chai tea. Making Artisan Chocolates shows readers how to recreate Drew's unexpected flavors at home through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies and liquors.

Sweet Cravings

Sweet Cravings
Author: Cider Mill Press
Publsiher: Cider Mill Press
Total Pages: 592
Release: 2019-10-22
ISBN 10: 1604338997
ISBN 13: 9781604338997
Language: EN, FR, DE, ES & NL

Sweet Cravings Book Review:

Craving chocolate? Coconut? How about apple pie with a walnut crust? Satisfy your cravings with the only intuitive dessert cookbook on the market. Craving chocolate? Coconut? How about apple pie with a walnut crust? Satisfy your cravings with the only intuitive dessert cookbook on the market. Featuring over 450 pages of mouth-watering treats organized by what you’re craving, you won’t have to settle for less when indulging your sweet tooth. With delicious gluten-free recipes and vegan baking options, no one will ever feel left out at the dessert table again. Whether you’re craving creamy chocolate or delicious peach pie, this cookbook has a sweet recipe for everyone. Turn that pie-in-the-sky dessert list into a decadent buffet with the only dessert cookbook you’ll ever need.

Japanese Patisserie

Japanese Patisserie
Author: James Campbell
Publsiher: Ryland Peters & Small
Total Pages: 176
Release: 2017-09-15
ISBN 10: 1788790065
ISBN 13: 9781788790062
Language: EN, FR, DE, ES & NL

Japanese Patisserie Book Review:

Stunning recipes for patisserie, desserts and savouries 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.

Chocolate Savour

Chocolate Savour
Author: Kirsten Tibbals,Diana Fletcher
Publsiher: Network Book Publishing, Limited
Total Pages: 256
Release: 2012
ISBN 10: 9781908202130
ISBN 13: 1908202130
Language: EN, FR, DE, ES & NL

Chocolate Savour Book Review:

Opera Patisserie

Opera Patisserie
Author: Cedric Grolet
Publsiher: Abrams
Total Pages: 284
Release: 2020-10-06
ISBN 10: 1647002419
ISBN 13: 9781647002411
Language: EN, FR, DE, ES & NL

Opera Patisserie Book Review:

The latest French patisserie cookbook from award-winning French pastry chef Cédric Grolet Opéra Pâtisserie marks the entrance of the most talented pastry chef of his generation, Cédric Grolet, into the world of boulangerie-pâtisserie. This book coincides with the opening of his new shop in the Opéra district in the heart of Paris. Far from the haute couture pastries designed at palace hotels, with Opera Pâtisserie, Grolet returns to the essentials with a collection of hearty and accessible recipes. Follow your senses through the pages to discover the very best French recipes for viennoiseries, breads, biscuits, pastries, and frozen fruit sorbets. From croissant to mille-feuille, from tarte tatin to .clairs, the book features 100 fully illustrated desserts we all love. Recipes are organized into chapters that follow the rhythm of the day. At 7 a.m., it’s time for viennoiseries and breads; at 11 a.m., it’s pastries; at 3 p.m., desserts and frozen fruits; and at 5 p.m., it’s time for the final batch of bread. Opéra Pâtisserie is the indispensable book for every pastry lover!

Fruit

Fruit
Author: Cedric Grolet
Publsiher: Editions Alain Ducasse
Total Pages: 336
Release: 2019-03-19
ISBN 10: 9782841239887
ISBN 13: 2841239888
Language: EN, FR, DE, ES & NL

Fruit Book Review:

Cédric Grolet is simply the most talented pastry chef of his generation--he was named World's Best Pastry Chef in 2018. Food & Wine called his work "the apotheosis of confectionary creation." He fashions trompe l'oeil pieces that appear to be the most perfect, sparkling fruit but are, once cut, revealed to be exquisite pastries with surprising fillings. They are absolutely unforgettable, both to look at and, of course, to eat. This lush cookbook presents Grolet's fruit-based haute-couture pastries like works of art. The chef explains his techniques and his search for authentic tastes and offers a peek into his boundless imagination--he begins the creation of each dessert by drawing. With 130 recipes featuring 45 fruits--citrus, berries, wild and exotic fruits, and even nuts--every pastry lover will want Fruit, for inspiration and to admire the edible sculptures made by this award-winning star of French pastry making.

Patisserie

Patisserie
Author: William Curley,Suzue Curley
Publsiher: Jacqui Small
Total Pages: 344
Release: 2014-05-22
ISBN 10: 9781909342217
ISBN 13: 1909342211
Language: EN, FR, DE, ES & NL

Patisserie Book Review:

'A profoundly pleasurable book which offers that rare combination of daring, accomplished technique illuminated with extraordinary simplicity and clarity. His latest must-have book will inspire and delight.' Michel and Alain Roux Patisserie reflects 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, it's easy to start making perfect patisserie at home. Patisserie processes are broken down into a step-by-step guide complete with expert knowledge to produce flawless creations every time, and a series of basic recipes – covering sponges, creams and custards, pastry and syrups – provide a solid foundation in patisserie techniques as well as inspiration for aspiring creative pastry chefs. â??Packed full of mouthwatering delicious recipes, including classics such as Rhum Baba and Tarte Alsacienne that are given a modern adaptation, this gorgeous bake book will awaken and inspire the pastry chef in you!

Rose s Ice Cream Bliss

Rose s Ice Cream Bliss
Author: Rose Levy Beranbaum
Publsiher: Houghton Mifflin
Total Pages: 320
Release: 2020
ISBN 10: 1328506622
ISBN 13: 9781328506627
Language: EN, FR, DE, ES & NL

Rose s Ice Cream Bliss Book Review:

Foolproof recipes for homemade ice cream from best-selling author and "diva of desserts" Rose Levy Beranbaum With Rose's easy-to-follow, meticulously tested, and innovative recipes, perfect ice creams and other frozen treats are simple to churn up anytime. Here she gives her foolproof base method, plus all the tips and info you need to know--on machines, ingredients, techniques, and her own unique approaches and discoveries (for example, an easier method of mixing custard bases without needing to "temper" them; how to make a substitution for glucose by microwaving corn syrup;and how adding milk powder can help prevent ice crystals). Flavors include classics and new twists, including Lemon Ginger, Peanut Butter and Chocolate Fudge, Back Road Mint Chocolate Chip, Brown Sugar with Black Pepper, Roasted Corn, and Red Wine, plus mix-ins, toppings, and "ice cream social" desserts like waffle cones, ice cream sandwiches, brownies, ice cream cake, and more.

Sourdough Panettone and Viennoiserie

Sourdough Panettone and Viennoiserie
Author: Thomas Teffri-Chambelland
Publsiher: Unknown
Total Pages: 261
Release: 2020
ISBN 10: 9782957261116
ISBN 13: 2957261111
Language: EN, FR, DE, ES & NL

Sourdough Panettone and Viennoiserie Book Review:

A comprehensive treatise on the subject of sweet leavened doughs fermented with natural leaven

The Art of Lamination

The Art of Lamination
Author: Jimmy Griffin
Publsiher: Unknown
Total Pages: 190
Release: 2020-08-20
ISBN 10: 9781838108236
ISBN 13: 1838108238
Language: EN, FR, DE, ES & NL

The Art of Lamination Book Review:

To build a good house, it must first have a solid foundation! The same principles apply when making laminated pastry products. My book The Art of Lamination is built on a solid knowledge of understanding the recipes, methods, processes and ingredients required to make the finest laminated viennoiserie possible. This book is the culmination of seven years of research, in particular, it was my chosen subject during my masters degree studies. As an international competitor, lecturer, businessman and international jury member, I have witnessed the work of exceptional craftsmen and carefully documented procedures and practices. In my business, I was able to try the latest cutting edge techniques and sell beautiful products to my customers. In my role as a lecturer at TU Dublin, I generated much new class content and took note of the most common problems encountered by students in pastry making and also the questions asked by my students. I identified and documented all the stages of production of laminated pastry and engaged in problem solving for students and bakers during my masterclasses in foreign countries. The result is a clearly explained road map, how to plan and execute perfect pastry. I explain some of the basic lamination systems used in industry with a modern twist, and take the reader through a step by step approach on how to become proficient at making laminated viennoiserie. In my capacity as a jury member at the world championships I have witnessed as close to perfection as is possible to make beautiful products. Many of the more advanced products in the book have been inspired directly by my observations over the past 25 years of competitive baking at the cutting edge of creativity. This book will serve as an essential guide for students, bakers, pastry chefs, home bakers and hobbyists. I include detailed process notes for both commercial bakers using mechanical sheeters and home bakers and students, who want to make laminated pastry at home. I have stripped down the procedures of laminated pastry production to the very basics, building on that knowledge and adding more advanced levels throughout the book. I hope my book will both educate and inspire you, the readers now, and in your future baking.

Modern French Pastry

Modern French Pastry
Author: Cheryl Wakerhauser
Publsiher: Page Street Publishing
Total Pages: 192
Release: 2017-10-24
ISBN 10: 1624144381
ISBN 13: 9781624144387
Language: EN, FR, DE, ES & NL

Modern French Pastry Book Review:

Cheryl Wakerhauser, the award-winning chef and owner of Pix Patisserie, brings new artistry to classic French desserts. With recipes like Le Royale, Amélie, Pear Rosemary Tart, Pistachio Picnic Cake, Bûche de Noël, Crème Brûlée Cookies and Macarons, you will be sure to wow any guest with complex flavors and textures that are unique to French pastry. French dessert is a study in components, and Cheryl breaks each recipe down, providing information on classic techniques while imbuing each recipe with a new twist. Her Amélie recipe, the winner of the Patis France Chocolate Competition, combines orange vanilla crème brûlée, glazed chocolate mousse, caramelized hazelnuts, praline crisp and orange liqueur génoise. Cheryl trained with MOF Philippe URRACA, a prestigious patisserie located in southern France. She has been featured in World of Fine Wine, Delta Sky magazine, Thrillist Portland, Food Network Magazine, The Wall Street Journal, USA Today and Bon Appétit. This book will have 41 recipes and 80 photos.

Eclairs

Eclairs
Author: Christophe Adam
Publsiher: Robert Rose
Total Pages: 208
Release: 2017-03-22
ISBN 10: 9780778805670
ISBN 13: 0778805670
Language: EN, FR, DE, ES & NL

Eclairs Book Review:

The newest darling in the world of baking -- the classic French pastry has been embraced by a whole new generation of bakers. Making this classic at home is much easier than you think. And it's made easy by the fact that it's written by one of Europe's top pastry chefs, Christophe Adam. With its straightforward approach, full color pages and hundreds of step-by-step photos, it's as though Christophe were by your side giving you a lesson in your home kitchen. Over the last dozen years, Christophe has perfected the eclair and has turned it into a gourmet delight which marries unconventional and imaginative fruits, flavors, colors and textures, resulting in luxe eclairs that will have you reaching for seconds and thirds. Christophe has created 25 innovative recipes (both introductory and advanced) that will be perfect for everything from casual gatherings with family and friends, to formal celebrations. With these easy-to-follow instructions and some practice with the basic techniques you'll soon be mastering these recipes as well as inventing new ones of your own. Some of Christophe's creations include Chocolate Popping Sugar Eclairs, Hazelnut Praline, Caramel-Peanut, Lemon, Cherry-Raspberry Sugared Almond Eclairs, Fig Eclairs, Pistachio-Orange Eclairs, Vanilla Eclairs, Raspberry-Passion Fruit Eclairs and Hazelnut Mix Eclairs. A complete list of utensils, a few simple rules and invaluable tips and techniques are sprinkled throughout and will be hugely appealing to novice and experienced bakers.

The Desserts of Jordi Roca

The Desserts of Jordi Roca
Author: Jordi Roca,Becky Lawton
Publsiher: Peter Pauper Press, Inc.
Total Pages: 248
Release: 2016-07-12
ISBN 10: 1441321977
ISBN 13: 9781441321978
Language: EN, FR, DE, ES & NL

The Desserts of Jordi Roca Book Review:

Celebrated pastry chef Jordi Roca, of the award-winning restaurant El Celler de Can Roca, in Girona, Spain, presents more than 80 tempting dessert recipes that take readers on a journey through the seasons -- from Pineapple, Mango, and Passion Fruit Soup to Sweet Potato with Tangerine Granita. * Roca's creations exhibit a whirl of imagination, daring, and boldness, making him one of the top international influencers in the pastry scene. * He aims to give his diners a unique experience, by creating dishes intended to stimulate all the senses. * Includes a brief history of the Rocas' acclaimed family restaurant. * Pastry tips and techniques are also provided. Full-color photographs by Becky Lawton throughout.

Bouchon Bakery

Bouchon Bakery
Author: Thomas Keller,Sebastien Rouxel
Publsiher: Artisan Books
Total Pages: 400
Release: 2016-10-25
ISBN 10: 1579657559
ISBN 13: 9781579657550
Language: EN, FR, DE, ES & NL

Bouchon Bakery Book Review:

#1 New York Times Bestseller Winner, IACP Cookbook Award for Food Photography & Styling (2013) Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you'll find recipes for the beloved TKOs and Oh Ohs (Keller's takes on Oreos and Hostess's Ho Hos) and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits. Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.

The Colors of Dessert

The Colors of Dessert
Author: Battman Studies
Publsiher: Battman Studies
Total Pages: 174
Release: 2008-09-25
ISBN 10: 9780933477285
ISBN 13: 0933477287
Language: EN, FR, DE, ES & NL

The Colors of Dessert Book Review:

Colorful desserts from many of New York's most celebrated pastry chefs.