grand livre de cuisine desserts und patisserie

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Grand Livre De Cuisine Desserts Alain Ducasse S Desserts And Pastries

Author : Alain Ducasse
ISBN : 2848440538
Genre : Cooking
File Size : 82. 9 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 Desserts Und Patisserie

Author : Alain Ducasse
ISBN : 3875150163
Genre :
File Size : 40. 72 MB
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Grand Livre De Cuisine 4 B Nde

Author : Alain Ducasse
ISBN : 3875150384
Genre :
File Size : 43. 18 MB
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Grand Livre De Cuisine

Author : Alain Ducasse
ISBN : 2848440384
Genre : Cooking
File Size : 48. 65 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 : 9781473528130
Genre : Cooking
File Size : 88. 42 MB
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The Sunday Times and New York Times Bestseller ‘There’s nothing like a perfectly light sponge flavoured with spices and citrus or an icing-sugar-dusted cookie to raise the spirits and create a moment of pure joy.’ Here is the perfect gift – bake yourself an Ottolenghi Christmas. In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings - including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom - to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream. Sweet includes over 110 innovative recipes with stunning photos by award-winning Peden + Munk – from Blackberry and Star Anise Friands, Tahini and Halva Brownies, Persian Love Cakes, Middle Eastern Millionaire’s Shortbread, and Saffron, Orange and Honey Madeleines to Flourless Chocolate Layer Cake with Coffee, Walnut and Rosewater and Cinnamon Pavlova with Praline Cream and Fresh Figs. There is something here to delight everyone – from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.

The Royal Cookery Book

Author : Jules Gouffé
ISBN : HARVARD:RSMCZK
Genre : Cookery, French
File Size : 58. 66 MB
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Artistic Cookery

Author : Urbain Dubois
ISBN : MINN:31951000933276C
Genre : Cooking, French
File Size : 78. 83 MB
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J Aime London

Author : Alain Ducasse
ISBN : 1742707467
Genre : Gastronomy
File Size : 40. 68 MB
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London is home to a multitude of international cuisines and some of the world's best restaurants. Following the success of J'aime Paris and J'aime New York, Alain Ducasse compiles a list of his favourite eating haunts in England's capital, including restaurants, caf s, bars, markets, hotels and food specialists. He offers an invaluable list of places to visit alongside sumptuous photography. Glimpse the luxurious interiors of Balthazar, Keith McNally's Parisian-style brasserie in the heart of Covent Garden, or the elegant Georgian townhouse, York and Albany, that is Gordon Ramsay's ambitious venture in Regent's Park. Take note of Ducasse's recommendations for visiting Maltby Street Market - this is the place to come for pastrami-packed reuben sandwiches at Monty's Deli or a custard doughnut from the St. John Bakery. Read about the origins of La Fromagerie, London's bestloved cheese shop, which houses an on-site maturing cellar, pungent walk-in cheese room, delis and caf . Covering seasonal hotspots, multicultural restaurants, classic London destinations and the best suppliers in the city, J'aime London is an invitation to discover the culinary offerings of the capital.

Paris Pastry Club

Author : Fanny Zanotti
ISBN : 9781743581995
Genre : Cooking
File Size : 33. 58 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.

Cooking With Chocolate

Author : Frédéric Bau
ISBN : 208020081X
Genre : Cooking
File Size : 48. 29 MB
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This comprehensive, practical, and heavily illustrated reference offers the essential building blocks and recipes for working with chocolate in the home kitchen. This cooking school in book form opens with 100 fundamental step-by-step techniques: chocolate basics (tempering, ganaches, pralines), candy fillings, decorations, doughs, creams and mousses, ice cream and sorbet, sauces, and bakers secrets (marbling, faultless cake, crusts, beating egg whites). Each method is explained in text and photographs; fourteen are further clarified on the accompanying ninety-minute DVD. Organized into nine sections, more than 100 recipes are then simplified for the home cook: Classics (Black Forest cake, Sachertorte, profiteroles, molten chocolate cake), Tarts (chocolate-pear, nut-caramel), Snacks (macaroons, waffles, brownies, choco-ginger churros), Frozen Desserts, Special Occasions (dark chocolate fondue, hazelnut-praline Yule log), and Candy (truffles, lollipops, coconut bars). Each recipe is graded with a three-star rating so the home chef can gauge its complexity and gradually expand their baking abilities through experience. Cross references to techniques, DVD footage, glossary terms, and complementary recipes make navigation easy. The volume includes practical resources: visual dictionaries of kitchen equipment and common ingredients; tips for conserving chocolate; a guide to dark, milk, and white chocolate and the importance of cocoa content; and a detailed index.

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