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OverviewThe 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! Full Product DetailsAuthor: Melanie Dupuis , Anne CazorPublisher: HarperCollins Publishers Inc Imprint: Collins Dimensions: Width: 24.90cm , Height: 3.00cm , Length: 33.00cm Weight: 1.905kg ISBN: 9780062445315ISBN 10: 0062445316 Pages: 288 Publication Date: 08 November 2016 Audience: General/trade , General Format: Hardback Publisher's Status: Active Availability: In stock We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsPatisserie at Home by Melanie Dupuis is mercifully free of chat: It s pure technique for classic desserts with clear instructions. --Wall Street Journal Author InformationM�lanie Dupuis is an instructor at the Atelier Des Sens cooking school, working alongside Jean-Baptiste Thiveaud, where every day she meets amateurs wishing to be initiated into the art of p�tisserie. She draws on a solid background as a pastry chef, having started in Paris's Grand H�tel, then moving to the restaurant of H�l�ne darroze, where she worked alongside beno�t castel. She has also worked at the Costes Groupe, as well as on menus for other great caterers such as Nomad, Lubr� traiteur, and h�diard. she now devotes herself to teaching her technical and culinary knowledge. Tab Content 6Author Website:Countries AvailableAll regions |