grand livre de cuisine desserts und patisserie

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Grand Livre De Cuisine Desserts Und Patisserie

Author : Alain Ducasse
ISBN : 3875150163
Genre :
File Size : 54. 63 MB
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Grand Livre De Cuisine Desserts Alain Ducasse S Desserts And Pastries

Author : Alain Ducasse
ISBN : 2848440538
Genre : Cooking
File Size : 45. 67 MB
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The second volume in the Grand Livre de Cuisine series comprehensively covers the art of making desserts, pastries, candy, and other sweets. The book's 250 recipes are accompanied by 650 color photos, including a full-page, close-up photo of each finished dish. Cross-sectional drawings clearly display the internal "architecture" of some of the more complex creations.

Grand Livre De Cuisine 4 B Nde

Author : Alain Ducasse
ISBN : 3875150384
Genre :
File Size : 59. 96 MB
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Grand Livre De Cuisine

Author : Alain Ducasse
ISBN : 2848440384
Genre : Cooking
File Size : 31. 91 MB
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The ultimate recipe collection and food-preparation guide based on the French chef author's philosophies about how good food should stimulate each of the senses shares seven hundred French and Mediterranean recipes that incorporate ten key cooking styles, in a detailed reference that provides for a wide range of ingredients and courses.

Sweet

Author : Yotam Ottolenghi
ISBN : 9781607749158
Genre : Cooking
File Size : 72. 66 MB
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A New York Times best seller A collection of over 110 recipes for sweets, baked goods, and confections from superstar chef Yotam Ottolenghi. Yotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning cookbooks, as well as his London delis and fine dining restaurant. And while he's known for his savory and vegetarian dishes, he actually started out his cooking career as a pastry chef. Sweet is entirely filled with delicious baked goods, desserts, and confections starring Ottolenghi's signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon. A baker's dream, Sweet features simple treats such as Chocolate, Banana, and Pecan cookies and Rosemary Olive Oil Orange Cake, alongside recipes for showstopping confections such as Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless Chocolate Layer Cake with Coffee, Walnut, and Rosewater.

Polymeric Materials With Antimicrobial Activity

Author : Maria Cerrada
ISBN : 9781849738071
Genre : Science
File Size : 26. 71 MB
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Antimicrobial polymers are materials that prevent microorganism growth and are needed for many everyday applications from food packaging and water treatment to medicine and healthcare. This new book covers different areas of antimicrobial materials based on polymers including chitosan, polymers with ammonium and phosphonium groups, polymer nanofibers, carbon-based polymer Nanocomposites, polymeric and non-polymeric metal complexes, and biomimetic materials. By combining the information of different materials as well as antimicrobial action modes and applications within one source, the book provides a general summary of the field. Polymeric Materials with Antimicrobial Activity starts with a general introduction to antimicrobial polymers and presents the most common types of microorganisms (bacteria, fungi, yeast and algae) along with the main areas of application of antimicrobial polymeric materials. Specific chapters then detail different polymer systems covering the fundamental issues of synthesis, characterization, physico-chemical properties and applications. With contributions from leading scientists the book is suitable for researchers in polymers, chemistry, biology and materials science interested in an overview of antimicrobial polymeric materials as well as the recent advances in their synthesis, properties and applications.

The Royal Book Of Pastry And Confectionery

Author : Jules Gouffé
ISBN : NYPL:33433008873253
Genre : Confectionery
File Size : 58. 31 MB
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Crescendo Of The Virtuoso

Author : Paul Metzner
ISBN : 0520206843
Genre : History
File Size : 69. 82 MB
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During the Age of Revolution, Paris came alive with wildly popular virtuoso performances. Whether the performers were musicians or chefs, chess players or detectives, these virtuosos transformed their technical skills into dramatic spectacles, presenting the marvelous and the outr for spellbound audiences. Who these characters were, how they attained their fame, and why Paris became the focal point of their activities is the subject of Paul Metzner's absorbing study. Covering the years 1775 to 1850, Metzner describes the careers of a handful of virtuosos: chess masters who played several games at once; a chef who sculpted hundreds of four-foot-tall architectural fantasies in sugar; the first police detective, whose memoirs inspired the invention of the detective story; a violinist who played whole pieces on a single string. He examines these virtuosos as a group in the context of the society that was then the capital of Western civilization. During the Age of Revolution, Paris came alive with wildly popular virtuoso performances. Whether the performers were musicians or chefs, chess players or detectives, these virtuosos transformed their technical skills into dramatic spectacles, presenting the marvelous and the outr for spellbound audiences. Who these characters were, how they attained their fame, and why Paris became the focal point of their activities is the subject of Paul Metzner's absorbing study. Covering the years 1775 to 1850, Metzner describes the careers of a handful of virtuosos: chess masters who played several games at once; a chef who sculpted hundreds of four-foot-tall architectural fantasies in sugar; the first police detective, whose memoirs inspired the invention of the detective story; a violinist who played whole pieces on a single string. He examines these virtuosos as a group in the context of the society that was then the capital of Western civilization.

Chocolat

Author : Pierre Marcolini
ISBN : 0847859282
Genre : Cooking
File Size : 57. 79 MB
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From the world's finest chocolatier, who originated the "bean-to-bar" concept, comes this collection of 170 recipes for the very best and most essential chocolate confections. Belgium's foremost practitioner of the art of fine chocolate making shares his passion and his knowledge in this extravagantly beautiful volume. Pierre Marcolini's confections have been acclaimed as the world's most delectable chocolate creations, and his book is a delicious immersion into the world of fine chocolate and a tribute to its majesty. Marcolini was the first chocolatier to create his chocolates according to a bean-to-bar philosophy-- an idea born from the realization that just as the finest wines reflect the "terroir" in which the grapes are grown, so too would chocolate benefit from careful selection from specific estates. Here, he reveals the trade secrets of the art of fine chocolate making: learn how to roast, grind, and temper the chocolate at home just like the professionals and master all aspects of chocolate making. His recipes run the gamut of chocolate possibilities--irresistible creamy sauces, decadent pastries, bars, truffles, and even a smattering of savory dishes--and are beautifully presented and gorgeously photographed in this handsome volume that no chocolate lover should be without.

Paris Pastry Club

Author : Fanny Zanotti
ISBN : 9781743581995
Genre : Cooking
File Size : 88. 19 MB
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In Paris Pastry Club Fanny Zanotti shares her favourite sweet (and a few savoury) recipes – a combination of family classics as well as her own creations, perfected in between blogging and working as a successful pastry chef. Indulge in Fanny’s wonderful food memories from her childhood in France by recreating her grandma’s Spicy almond nougatine, her mama’s melt-in-the-mouth Orange & yoghurt cakes, and Friday-night Crêpes straight from her papa’s crêperie. Fanny’s own recipes feature a range of sweets, like the Earl Grey tea weekend loaf – essential for rainy Saturdays, to a comforting One-bowl tiramisu, and the Almost-instant chocolate fondant cake, ready in a flash. For more extravagant celebrations there’s an impressive Pistachio and cherry cake, a decadent Salted caramel & milk chocolate an pâtissier, and a delightfully pink and fruity Peach Melba Charlotte. Throughout the book, Fanny o ers cheat’s tips on how to make the perfect sugar syrup, prove dough, use a piping bag, whisk egg whites like a pro and more. Whimsical and charming, with beautiful photography throughout, Paris Pastry Club will give you the con dence to release your inner pastry chef, and is a must for anyone who loves to bake.

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