Patisserie
- ISBN-10
- 1743584083
- ISBN-13
- 9781743584088
- Series
- Patisserie
- Category
- Cooking
- Pages
- 288
- Language
- English
- Published
- 2016-02-24
- Publisher
- Hardie Grant Publishing
- Authors
- Melanie Dupuis, Anne Cazor
Description
Patisserie gives readers all the technical know-how required to become an expert in the art of French patisserie and invent their own masterpieces. Each of the 100 recipes features a full-colour cross-section illustration, step-by-step photography and a beautiful hero image in order to both inspire the reader and demystify some of France’s most iconic desserts. Patisserie includes the basic building-block recipes needed to understand the fundamentals of French patisserie, from the pastry itself (shortcrust pastry, sweet pastry, puff pastry, choux pastry and more) to fillings (custards, creams, butters, mousses, ganaches and pastes) and embellishments (meringue, chocolate, sauces and sugar art). From simple treats like madeleines, financiers and cookies to more complex creations, like black forest cake, éclairs, croissants, macarons, lemon meringue pie, l’opera, mocha, croquembouche, charlotte, rum baba and more, Patisserie covers all of the French delicacies you could ever dream of.
Get the book
Other editions
-
- 2014-05-22
- 344 pages
- Paperback
- Jacqui Small
-
- 2013-10-17
- 160 pages
- Ebook
- Constable
-
- 2013-02-26
- 800 pages
- Paperback
- Rizzoli Publications
Similar books
-
Japanese Patisserie: Exploring the beautiful and delicious fusion of East meets West
By James CampbellStunning 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.
-
French Pâtisserie: Master recipes and techniques from the Ferrandi School of Culinary Arts
By Estérelle Payany, Audrey JanetFrench pâtisserie—from a flaky croissant in the morning to a raspberry macaron with tea or a layered Opéra cake after dinner— provides the grand finale to every memorable meal. This...
-
Artisan Patisserie for the Home Baker
By Avner LaskinAlthough this is true , the same mixture is also used in professional patisserie to layer or wrap mousse cakes . This recipe makes two cakes rather than one , as I find halving the recipe has a negative effect on the texture .
-
Petite Pâtisserie: Bon Bons, Petits Fours, Macarons and Other Whimsical Bite-Size Treats
By Cheryl WakerhauserLearn How to Make Extraordinary French Desserts from a Master of Pâtisserie Cheryl Wakerhauser—owner of the award-winning Pix Pâtisserie—introduces you to an exciting array of flavors, shapes, textures and colors by focusing on petits ...
-
Opera Patisserie
By Cedric GroletThis book coincides with the opening of his new shop in the Opéra district in the heart of Paris.
-
Modern French Pastry: Innovative Techniques, Tools and Design
By Cheryl WakerhauserShe 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.
-
Les Petits Sweets: Two-Bite Desserts from the French Patisserie
By Kathryn Gordon, Anne E. McBrideAnd many thanks to my students at ICE who helped prep for the photo shoot: Dylan Rodriguez, Kathryn Green, Wendell Ashton, Shayla Watson, Stamatis Kakleas, Amanda Guerrios, Pandora Hsieh, Meng Huang, Carol Hill, Yosefa Yosi Adianto, ...
-
Patisserie Made Simple
By Edd KimberShortly after this trip, I decided that even though I might not make much money I would try to make a career out of my passion for ... This is not meant to be a professional pâtisserie book that will sit on your shelf and never be used.
-
My Paleo Patisserie: An Artisan Approach to Grain-Free Baking
By Jenni HuletDrawing 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.
-
Patisserie
By Leonard J HannemanThis classic book, widely known and used by patissiers is a professional text on the art of patisserie.