por
Wise, Alistair, author.
Signatura topográfica preferida
641.86 WIS
Fecha de publicación
2014
Resumen
Sweet Envy is an old-fashioned sweet parlour, cake shop and bakehouse rolled into one destination of deliciousness in Hobart, Tasmania, and run by acclaimed pastry-chef Alistair Wise and his wife and business partner Teena... The recipes in this book are a snapshot -- a slice in time -- of the expert artisan produce of Sweet Envy.
Formato:
Libros
Relevancia:
0.6882
por
Koska, Anna
Signatura topográfica preferida
641.862 MAK
Fecha de publicación
1998
Formato:
Libros
Relevancia:
0.0676
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por
Morano, Morgan, author.
Signatura topográfica preferida
641.862 MOR
Fecha de publicación
2015
Resumen
Forget ice cream. Impress your dinner guests with unique flavors and indulge in fabulous recipes that you can make at home with The Art of Making Gelato. Discover the techniques and tools that you need to make this delicious treat at home. Gelato is churned more slowly and frozen at a slightly warmer temperature than ice cream. The slow churning incorporates less air, so the gelato is denser. The higher freezing temperature means that the gelato stays silkier and softer. Dairy-free and egg-free, sorbets are made from whole fruit and a simple syrup. They're extremely flavorful and churned like ice cream to give them a soft texture. Join Chef and Gelato afficianado Morgan Morano as she shares 50 recipes for gelato and sorbetto. Enjoy traditional chocolate, sweet milk and strawberry, to Torta della Mimosa, Bombolone, Biscoff, and Acero - even Avocado gelato!
Formato:
Letra normal
Relevancia:
0.0659
por
Senn, Charles Herman, 1862-1934.
Signatura topográfica preferida
ARC KLI 641.86 SEN
Fecha de publicación
1922
Formato:
Libros
Relevancia:
0.0643
por
Stevens-Cox, James
Signatura topográfica preferida
ARC 641.86 COX
Fecha de publicación
1970
Formato:
Libros
Relevancia:
0.0589
por
Palumbo, Nick, author.
Signatura topográfica preferida
641.862 PAL
Fecha de publicación
2013
Resumen
Gelato Messina takes everything you knew about traditional gelati and blows it out of the water. It is THE gelati book that takes you to a whole new level, with unique recipes that result in the frozen works of art that are synonymous with this famous Sydney establishment. Gelato Messina, the cookbook, is beautifully illustrated and fully photographic, filled with the recipes that made this Sydney establishment so famous. The book is split into two sections: one features basic recipes along with step-by-step instructions and technique tips on how to make the foundation flavours commonly used in Gelato Messina's work - try Dulce De Leche, Pear and Rhubarb, Poached Figs in Masala or Salted Caramel and White Chocolate; the second showcases Gelato Messina's spectacular gelati cakes and mini-creations. Learn how to make your very own Dr Evil's Magic Mushroom with a Mini-me on the side. Indulge in a Royal with Cheese, ice cream-style, or try your hand at Gelato Messina's signature gelato cake, Hazelnut Zucotto. These recipes will challenge everything you believed about ice cream, but the results will be worth it. Since opening in Sydney in 2002 Gelato Messina has set the benchmark for gelato in Australia. Their aim is simple: to create the best gelati using only the freshest ingredients and to make everything from scratch. As they say, "From the meticulous roasting and endless grind of pistachios, to the baking of our own apple pies and brownies, or to the sweet smell of stewed spiced rhubarb, absolutely everything is made lovingly in-house by our little team of mad professors." Gelato Messina take their gelati seriously, and the results can be seen in the fabulous and crazy creations that are displayed in their shop window every day. No more are the days of two scoops or three, Gelato Messina's cakes and ice creams are works of art in their own right. Hamburgers are reimagined using milk chocolate crackle gelato, an apricot 'egg' along with compressed cucumber; the traditional black forest gateaux is reinvented as a futuristic sculpture, complete with kirsch semi freddo, amarena cherries and chocolate fondant gelato; and their unique take on the 80s classic, bombe Alaska is filled with raspberry sorbet and chocolate fondant, served on a bed of flourless chocolate sponge and finished with the finest Italian meringue.
Formato:
Libros
Relevancia:
0.0495
por
Hoogerhyde, Kris.
Signatura topográfica preferida
641.862 HOO
Fecha de publicación
2012
Resumen
"An irresistible guide to making 90 intensely flavorful handmade ice creams from the country's top artisanal ice cream shop, including the smash hits Salted Caramel and Balsamic Strawberry, plus other favorites"--Provided by publisher.
Formato:
Libros
Relevancia:
0.0455
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