by
Dupuis, Melanie.
Call Number
641.865 DUP
Publication Date
2016
Summary
Master the art of classic French baking with Patisserie. Join expert pâtissier Mélanie Dupuis and molecular gastronomist Anne Cazor in this landmark volume on the techniques and traditions of France's grand patisseries, with 100 sumptuous step-by-step recipes designed to make even the most elaborate of French desserts achievable to 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. Beautifully photographed and meticulously illustrated, Patisserie is a feast for all senses.
Format:
Electronic Resources
Relevance:
71878.7422
by
French Culinary Institute, French Culinary.
Call Number
641.865
Publication Date
2009
Format:
Electronic Resources
Relevance:
71869.1563
View Other Search Results
by
Bellouet, G. J. (Gérard Joël)
Call Number
641.860944 BEL
Publication Date
1989
Format:
Books
Relevance:
54895.9883
by
Pfeiffer, Jacquy.
Call Number
641.865 PFE
Publication Date
2013
Summary
"The definitive book on classic French pastry recipes from an award-winning pastry chef, star of the documentary Kings of Pastry, and cofounder of the renowned French Pastry School in Chicago. What does it take to make a flawless eclair? A delicate yet buttery croissant? To perfectly pipe dozens of macarons? All the answers are here in this comprehensive, easy-to-use, wonderfully written and gorgeously illustrated book of French pastry fundamentals. With a wealth of information on ingredients (how they react in various combinations, how different environments affect those reactions), equipment, and techniques, you will be able to start with the basics and learn how to make everything from pâte à choux to pastry cream, from brioche to Black Forest Cake, from Vacherin to Croquembouche. Laced with charming, witty memories and anecdotes from a lifetime in pastry, Chef Pfeiffer will have you fully appreciating the hundreds of years of tradition that shaped these 75 recipes into the classics that we know, love, and--with the help of this wonderfully engaging and endlessly edifying book--can now prepare and serve to our friends and families over and over again. The Art of French Pastry is a master class from a master teacher. "-- "The definitive book on classic French pastry recipes from an award-winning pastry chef, star of the documentary Kings of Pastry, and cofounder of the renowned French Pastry School in Chicago. What does it take to make a flawless éclairair? A delicate yet buttery croissant? To perfectly pipe dozens of macarons? All the answers are here in this comprehensive, easy-to-use, wonderfully written and gorgeously illustrated book of French pastry fundamentals. With a wealth of information on ingredients (how they react in various combinations, how different environments affect those reactions), equipment, and techniques, you will be able to start with the basics and learn how to make everything from pâte à choux to pastry cream, from brioche to Black Forest Cake, from Vacherin to Croquembouche. Laced with charming, witty memories and anecdotes from a lifetime in pastry, Chef Pfeiffer will have you fully appreciating the hundreds of years of tradition that shaped these 75 recipes into the classics that we know, love, and--with the help of this wonderfully engaging and endlessly edifying book--can now prepare and serve to our friends and families over and over again. The Art of French Pastry is a master class from a master teacher"--
Format:
Books
Relevance:
49105.9961
by
Andrieu, Philippe, 1968-
Call Number
641.86 AND
Publication Date
2010
Format:
Books
Relevance:
46124.4727
by
Choate, Judith.
Call Number
641.865 CHO
Publication Date
2009
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy1009/2009006902-d.html
Relevance:
44827.2227
by
Rovira, Michel de, author.
Call Number
641.865 ROV
Publication Date
2018
Format:
Books
Relevance:
38821.6992
by
Bellouet, G. J. (Gérard Joël), author.
Call Number
641.8650944 BEL
Publication Date
2001
Format:
Regular print
Relevance:
2.7347
by
Gosling, Jo
Call Number
641.865 GOS
Publication Date
1985
Format:
Books
Relevance:
2.2946
by
Glacier, Stephane, 1970-
Call Number
641.8659 GLA
Publication Date
2009
Format:
Books
Relevance:
1.6668
by
Cordon bleu (School : Paris, France)
Call Number
641.86 PAT
Publication Date
2012
Format:
Books
Relevance:
1.2740
by
Bellouet, G. J. (Gérard Joël)
Call Number
ARC 641.860944 BEL
Publication Date
2003
Format:
Books
Relevance:
1.2245
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