par
Bellouet, G. J. (Gérard Joël)
Numéro de rayon préféré
ARC 641.860944 BEL
Date de publication
2003
Format :
Livres
Pertinence:
52742.5273
par
Bellouet, G. J. (Gérard Joël)
Numéro de rayon préféré
641.860944 BEL
Date de publication
2000
Format :
Livres
Pertinence:
52742.5234
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par
Felder, Christophe, author.
Numéro de rayon préféré
641.8650944 FEL
Date de publication
2020
Résumé
A delightful volume devoted to the delicate, charming treats that are the soul of France's neighbourhood patisseries. With Felder's expert guidance, any home cook can now re-create the sweet enchantments and small indulgences that are the hallmark of many a holiday in France.
Format :
Caractères normaux
Pertinence:
2.9950
par
Bellouet, G. J. (Gérard Joël)
Numéro de rayon préféré
641.860944 BEL
Date de publication
1989
Format :
Livres
Pertinence:
2.6300
par
Hermé, Pierre.
Numéro de rayon préféré
641.860944 HER
Date de publication
1998
Format :
Livres
Publisher description http://www.loc.gov/catdir/enhancements/fy0914/97046131-d.html
Pertinence:
2.6041
par
Raynaud, Jean-Michel
Numéro de rayon préféré
641.8650944 RAY
Date de publication
2015
Résumé
From a master patissier comes an inspirational - and equally practical and achievable - guide to delicious French-style baking in the home kitchen. The French Baker features 95 recipes accompanied by beautifully shot and styled images; the more complex and technical baked items are supported by step-by-step photography and further hints and tips. Throughout the book, recipes are interspersed with narrative sections that feature French-born Jean Michel's stories of his training and work in patisseries in France and give insights into the place of bakers and baking in French society. Introductions and breakouts also provide information about the recipes' history, traditions and cultural significance. The recipes are a mix of sweet and savoury, and following on from a basics/techniques/ equipment section they are grouped into chapters focusing on biscuits; cakes and muffins; tarts and pies; choux pastry; brioches; flaky pastry; breads; spreads and jams; and creams and curds.
Format :
Livres
Pertinence:
2.5900
par
Ecole Lenôtre.
Numéro de rayon préféré
641.865 LEN
Date de publication
2006
Format :
Livres
Pertinence:
1.6457
par
Lenôtre, Gaston.
Numéro de rayon préféré
641.865 LEN
Date de publication
1977
Format :
Livres
Pertinence:
1.6340
par
Mathiot, Ginette, 1907-1998.
Numéro de rayon préféré
641.865 MAT
Date de publication
2011
Résumé
From eclairs to souffles and macaroons to madeleines, when it comes to desserts, no-one does it better than the French. Beautiful, elegant and delicious, French desserts are easy to create at home as only a few basic recipes are needed to make some of the world's most renowned cakes and tarts. The Art of French Baking is the definitive collection of authentic French pastry and dessert recipes. From Tarte Tatin and Hazelnut Petit Fours to Cherry Tartlets and Choux Buns, it contains more than 350 simple recipes that anyone can follow at home. The book also includes details of basic equipment and techniques and information on how to troubleshoot common baking problems.
Format :
Livres
Pertinence:
1.1716
par
Carême, M. A. (Marie Antonin), 1784-1833.
Numéro de rayon préféré
ARC 641.5944 CAR
Date de publication
1840
Format :
Livres
Pertinence:
0.9658
par
Pauletto, Elettra, translator.
Numéro de rayon préféré
641.865 LAR
Date de publication
2020
Résumé
Larousse Patisserie and Baking covers all aspects of baking - from simple everyday cakes and desserts to special occasion show-stoppers. There are more than 200 recipes included, with everything from a quick-mix yoghurt cake to salted caramel tarts and a spectacular mixed berry millefeuille. Special features on baking for children, lighter recipes and quick bakes, among many others, provide a wealth of ideas. More than 30 extremely detailed step-by-step technique sections ensure your bakes are perfect every time. The book also includes workshops on perfecting different types of pastry, handling chocolate, cooking jam and much more, demonstrated in clear, expert photography. This is everything you need to know about pastry, patisserie and baking from the cookery experts Larousse.
Format :
Caractères normaux
Pertinence:
0.8988
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