Artisan patisserie for the home baker / Avner Laskin ; [photography by Danya Weiner].

ISBN:

9781402724084

Título:

Autor:

Laskin, Avner

Autor personal:

Laskin, Avner

Información de la publicación:

New York : Sterling ; Lewes : GMC Distribution [distributor], 2006.

Descripción física:

171 p. : col. ill. ; 25 cm.

Nota general:

Includes index.

Donated by Luke Howes.

Término del tema:

Pastry -- Europe.

Desserts -- Europe.

Formato:

Libros

Acceso electrónico:

Publisher description http://www.loc.gov/catdir/enhancements/fy0660/2006047510-d.html

Fecha de publicación:

2006

WAIT_PUBINFO:

New York : Sterling ; Lewes : GMC Distribution [distributor], 2006.

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Signatura topográfica	Tipo de material	Copia	Ubicación de estante	Estado
641.865094 LAS	Book	1	Standard shelving location	Búsqueda… Desconocido

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Everyone enjoys fine pastry. And now the home baker will find it easier than ever to create perfect masterpieces. Avner Laskin, a professional pastry chef trained in France, provides simple, foolproof recipes for creating a rich assortment of treats, as well as an authoritative guide to the essential skills of his art. Here are beloved French classics, such as Chocolate #65533;clairs, Vanilla Cream Puffs, Napoleons, and Tarte Tatin, plus traditional pastries from Italy, Spain, and Portugal. Included are unusual creations, such as Coffee Muffins and Caramelized Banana Tartlets, as well as detailed instructions on creating multipurpose fillings, icings, and glazes that the creative baker can use in original ways.

Tabla de contenido

Introduction	p. 5
Chapter 1 Essentials & Basic Recipes	p. 6
Important Tips	p. 8
Baking Pans & Utensils	p. 9
Essential Accessories	p. 10
Basic Recipes	p. 11
Basic Shortcrust Pastry	p. 12
Almond Shortcrust Pastry	p. 13
Savory Shortcrust Pastry	p. 14
Puff Pastry	p. 15
Choux Paste	p. 16
Basic Genoise Torte	p. 17
Ladyfinger Mixture	p. 18
Dacquoise Mixture	p. 19
Italian Meringue Mixture	p. 20
Royal Chocolate Frosting	p. 21
Chocolate Ganache	p. 22
Creme Patissiere	p. 23
Creme Anglaise	p. 24
Basic Quiche Filling	p. 25
Almond Creme	p. 26
Apricot Glaze	p. 27
Red Current Glaze	p. 28
Coffee Essence	p. 29
Marzipan	p. 30
Chapter 2 Tarts & Tartlets	p. 32
Tarte Tatin	p. 34
Strawberry Tartlets	p. 36
Chocolate Tart	p. 38
Wine-Soaked Pear Tart	p. 40
Blueberry Tartlets	p. 42
Pasteis de Nata	p. 43
Lemon Tart	p. 44
Pasteis de Catalana	p. 45
Passion Fruit Tart	p. 46
Mango & Coconut Cream Tart	p. 48
Caramelized Banana Tartlets	p. 50
Pineapple Tart	p. 52
Chapter 3 Choux Paste	p. 54
Chocolate Eclairs	p. 56
Caramel Eclairs	p. 58
Vanilla Cream Puffs	p. 60
Hazelnut Cream Puffs	p. 62
Chocolate Coconut Cream Puffs	p. 63
Paris-Brest	p. 64
Saint-Honore	p. 66
Chapter 4 Easy & Elegant Cakes	p. 68
Coffee Muffins	p. 70
English Lemon Tea Cakes	p. 71
Individual Banana Cakes	p. 72
Chocolate Fondant	p. 74
Financiers	p. 76
Honey Cake	p. 77
Torta di Mele alle Mandorle	p. 78
Bolo Ensopado em Vinho do Porto	p. 80
Mini Almond Orange Cakes	p. 82
Chapter 5 Petits Fours	p. 84
Caramel Hazelnut Shortbread	p. 86
Cigarettes	p. 86
Almond Tuiles	p. 88
Chocolate Tuiles	p. 90
Hazelnut Cream Cones	p. 92
Peruvian Chocolate Alfajores	p. 94
Coffee Ganache Cones	p. 96
Individual Chocolate Squares	p. 97
Cats' Tongues	p. 98
Salame di Cioccolata	p. 100
Chapter 6 Cookies	p. 102
Amaretti	p. 104
Coffee Shortbread	p. 105
Walnut Shortbread	p. 106
Tozzetti	p. 108
Dry Fruit Croquets	p. 109
Sables	p. 110
Pigs' Ears	p. 112
Madeleines	p. 114
Chapter 7 Quiches	p. 116
Goat Cheese Quiche	p. 118
Mascarpone and Smoked Salmon Quiche	p. 119
Quiche Provencale	p. 120
Wild Mushroom Quiche	p. 122
Asparagus & Blue Cheese Quiche	p. 124
Eggplant & Emmenthal Quiche	p. 126
Seafood Quiche	p. 127
Olive & Feta Cheese Quiche	p. 128
Quiche Lorraine	p. 130
Chapter 8 Traditional Cakes	p. 132
Vanilla Mille-Feuilles	p. 134
Chocolate Mille-Feuilles	p. 136
French Cherry Cake	p. 137
Pithiviers	p. 138
Coffee Dacquoise	p. 140
Hazelnut Dacquoise	p. 141
Meringato Fiorentino	p. 144
Concorde	p. 146
Baba au Rhum	p. 148
Chapter 9 Genoise: Mousse & Creme Cakes	p. 150
Fraisier	p. 152
Tricolor Chocolate Torte	p. 154
Caramel Hazelnut Torte	p. 157
Jamaican Torte	p. 158
Ambroisie	p. 160
Praline Torte	p. 163
Chestnut Torte	p. 164
Montmirail	p. 167
Index	p. 170

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