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:

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.

New Bach Flower Body Maps

New Bach Flower Body Maps
Author: Dietmar Krc$mer,Helmut Wild
Publsiher: Inner Traditions / Bear & Co
Total Pages: 296
Release: 1996-05
ISBN 10: 9780892815319
ISBN 13: 0892815310
Language: EN, FR, DE, ES & NL

New Bach Flower Body Maps Book Review:

One of Germany's most innovative Bach flower practitioners presents his healing system, which correlates zones of the body with appropriate remedies. Profusely illustrated. Includes many case studies.

Couture Chocolate

Couture Chocolate
Author: William Curley
Publsiher: Jacqui Small
Total Pages: 224
Release: 2013-10-25
ISBN 10: 9781909342453
ISBN 13: 1909342459
Language: EN, FR, DE, ES & NL

Couture Chocolate Book Review:

Couture Chocolate examines the origins of one of the world's most popular foods--explaining the method of creating chocolate, how its quality depends to a large extent on the variety of beans used, and the differences between plain, milk and white chocolates. It reveals how some of today's most popular flavors - such as vanilla and chilli - were those favored by the pioneering Aztec chocolatiers centuries ago. William shares his techniques and most mouth-watering recipes, starting with the basics: tempering and making a bar of chocolate; advice on how to add exotic flavors like rosemary or raspberry; and introducing different textures. Once those skills have been mastered, it's time to tackle some of the authors incredible creations.

Patisserie

Patisserie
Author: Mélanie Dupuis,Anne Cazor
Publsiher: Hardie Grant Publishing
Total Pages: 288
Release: 2016-03-01
ISBN 10: 1743584083
ISBN 13: 9781743584088
Language: EN, FR, DE, ES & NL

Patisserie Book Review:

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

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!

Chocolate

Chocolate
Author: Kirsten Tibballs
Publsiher: Allen & Unwin
Total Pages: 256
Release: 2016-07-01
ISBN 10: 1952534380
ISBN 13: 9781952534386
Language: EN, FR, DE, ES & NL

Chocolate Book Review:

Dark and luxurious or creamy and light ... drizzling, oozing or baked ... there are many ways to enjoy chocolate, but there is only one 'Queen of Chocolate'. Kirsten Tibballs, world-renowned chocolatier and pastry chef, has devoted her life to the pursuit of delightful desserts, perfecting her techniques and creating decadent treats that make people happy. Whether you're after a knockout chocolate mousse cake, sticky chocolate doughnut or the best brownie you've ever tasted, Kirsten has you covered. Her favourite chocolate recipes, road-tested at her cooking school, and detailed explanations of steps and techniques will instill confidence in the most kitchen-shy of chocolate lovers. So, go on - melt that bowl of chocolate, line a baking sheet and relax ... You're in the hands of a professional.

Perfection in Imperfection

Perfection in Imperfection
Author: Janice Wong
Publsiher: Gatehouse Pub
Total Pages: 123
Release: 2015-02-19
ISBN 10: 9789810902476
ISBN 13: 9810902476
Language: EN, FR, DE, ES & NL

Perfection in Imperfection Book Review:

A unique way of seeing and thinking, and an attention to detail are what shape Chef Janice Wong's inventive desserts - creations applauded by some of the world's most celebrated chefs from French chocolatier-patissier Pierre Herme to Spanish chef-restauranteurs Juan Mari and Elena Arzak. Through this book, the creative mind behind 2am: dessertbar invites you to enter her world. It is a world where beauty is everything, where no detail is too small to appreciate. This is not an ordinary cookbook. It is an exploration of the mind and senses, of perceptions and emotions. The chapters - Origins of Taste, Colours of Taste, Textures of Taste and Memories of Taste - explore the inspirations behind each of her creations, be it the unique, natural flavour of an ingredient, a distinct hue that evokes an emotion, an unexpected texture that jolts the senses, a nostalgic taste that allows the mind to wander back to childhood days. These seemingly disparate sources of inspiration and the creations that stem from them are all threaded by a commonality, a pursuit for perfection in imperfection, and an appreciation of imperfection in perfection. Welcome to Janice Wong's artistic, gastronomic world of flawless imperfection and flawed perfection.

Fine Chocolates

Fine Chocolates
Author: Jean-Pierre Wybauw
Publsiher: Lannoo Uitgeverij
Total Pages: 228
Release: 2007-04-13
ISBN 10: 9789020959147
ISBN 13: 902095914X
Language: EN, FR, DE, ES & NL

Fine Chocolates Book Review:

It tells you everything you need to know about chocolate and sugar processing, rheology and shelf life.

Petite Patisserie

Petite Patisserie
Author: Christophe Felder,Camille Lesecq
Publsiher: Rizzoli International Publications
Total Pages: 352
Release: 2020-09-15
ISBN 10: 9780847869152
ISBN 13: 0847869156
Language: EN, FR, DE, ES & NL

Petite Patisserie Book Review:

A delightful volume devoted to the delicate, charming treats that are the soul of France's neighborhood patisseries. With Felder's expert guidance, any home cook can now re-create the sweet enchantments and small indulgences that are the hallmark of many a holiday in France. Christophe Felder, along with his longtime collaborator, Camille Lesecq, are back with a new volume that focuses upon the delightful small pastries that are one of the highlights of the art of French baking. Both children and adults adore these often bite-size indulgences. Included here are all the fundamental recipes--the classics and the traditional favorites--along with original, inventive creations. Recipes include amandines, babas, biscuits, bostocks, creams, croquantes, croustillons, financiers, flans, madeleines, Alsatian manderlis, Napoleans, petits fours, sablés, tartlets, and much more. The book opens with a section on twenty-seven base recipes from which all others can be made, including pâte brisée, pâte sucrée, sablé breton, dacquoise, pâte á choux, feuilletée rapide, and crème pâtissière. It is then divided into chapters of increasing complexity, with a final chapter on "funny" cakes--playfully decorated small cakes designed to delight children or for parties. Each recipe comes with precise preparation and cooking times, step-by-step decorating tips, and suggestions for vegan and gluten-free alternatives--this seemingly petite package contains a wide range of sweet and simple pleasures to delight big and small gourmets alike.

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.

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!

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.

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 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.

Obsession

Obsession
Author: Oriol Balaguer
Publsiher: Unknown
Total Pages: 304
Release: 2016-04-26
ISBN 10: 9783875151312
ISBN 13: 3875151313
Language: EN, FR, DE, ES & NL

Obsession Book Review:

The Art of the Chocolatier

The Art of the Chocolatier
Author: Ewald Notter
Publsiher: John Wiley & Sons
Total Pages: 416
Release: 2011-01-18
ISBN 10: 0470398841
ISBN 13: 9780470398845
Language: EN, FR, DE, ES & NL

The Art of the Chocolatier Book Review:

A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-The Art of the Chocolatier is the most complete and comprehensive guide to chocolate-making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces. This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work. Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece Beautiful full-color photos throughout provide inspiration for chocolate décor and showpiece design, while clear how-to photos illustrate key techniques The Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier's art for students and professionals alike.

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: