par
Duchene, Laurent.
Numéro de rayon préféré
641.86 DUC
Date de publication
1999
Format :
Livres
Pertinence:
574.7617
par
Duchene, Laurent.
Numéro de rayon préféré
641.86 DUC
Date de publication
1999
Format :
Livres
Pertinence:
574.7223
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par
Duchene, Laurent.
Numéro de rayon préféré
641.86 DUC
Date de publication
2009 2005
Résumé
The oldest and most famous culinary institute in the world reveals the secrets behind its most fabulous desserts. All the recipes you could desire, with essential, specially shot step-by-step technique sequences, all the basics and reinterpretations of classics with the use of contemporary decorations and presentations.
Format :
Livres
Pertinence:
574.7071
par
Gaté, Gabriel, 1955-
Numéro de rayon préféré
641.86 GAT
Date de publication
2012
Résumé
With 100 easy-to-follow recipes, this book includes chapters on cakes and mousses, tarts and pies, fruity desserts, sorbets and ice creams and hot desserts, all using the freshest ingredients.
Format :
Caractères normaux
Pertinence:
0.7967
par
Sibley, Philippa.
Numéro de rayon préféré
641.86 SIB
Date de publication
2011
Résumé
PS Desserts is set to become the dessert lover's bible. Philippa Sibley is one of Australia's finest dessert and pastry chefs. Known as the 'Queen of Desserts', she has worked in some of the world's finest restaurants, such as Le Cote Saint Jacques in France. With a comprehensive, step-by-step section explaining basic techniques such as making puff pastry, chocolate sponge, meringue, panna cotta and ice creams and sorbets, as well as a chocolate section on ganache and decorations. With full-colour photography detailing each step, the basics section is an invaluable resource. The recipe section follows on from the techniques, with delicious recipes that are sure to become instant favourites, including classics like Lemon Tart and Tiramisu and signature dishes such as Raspberry & Chocolate Delice Brownie Icecream and Pineapple Donuts.
Format :
Livres
Pertinence:
0.0772
par
Dupuis, Melanie.
Numéro de rayon préféré
641.865 DUP
Date de publication
2016
Résumé
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 :
Ressources électroniques
Pertinence:
0.0635
par
Jackson, Linda K.
Numéro de rayon préféré
641.86 JAC
Date de publication
2012
Résumé
Meringue isn't just magical. It's mysterious. No one can quite agree on its origins (and here's a hint: it wasn't invented in France). While most food historians confirm Marie Antoinette's love of meringues, some say that meringue goes back to a much earlier date . . . and that it was invented in England, of all places. We know one thing for certain: meringue is deceptively simple, and once you know the basics, you can create sweet magic with meringue cookies, Pavlovas, pies, tarts-even marjolaines and dacquoises.
Format :
Ressources électroniques
Pertinence:
0.0445
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