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Featuring a wealth of experience from professional pastry chefs, this comprehensive volume is the patisserie bible the home chef needs to master the art of French dessert making. It includes: •600 step-by-step photographs. •More than 250 essential culinary techniques, skills, and building-block recipes for pastry and dessert nicking (from doughs and batter to creams and fillings, from icings and decorations to confectionery and working with chocolate) •Over 100 recipes for French desserts, graded for complexity, including the famous classics (tarte Tatin, mille-feuille, clafoutis, creme brolee), contemporary dishes (Mont-Blanc loaf, strawberry brulee), contemporary dishes(Mont-Blanc loaf, strawberry bublee), sophisticated desserts for special occasions (croquembouche, Yule log), and fun and playful desserts (candy cake, iced chocolate lollipops), as well as cakes, tarts, confectionery, and iced desserts. •Bonus innovative recipes from seven master pastry chefs. •Practical references: illustrated lists of indispensable kitchen equipment and ingredients; guides to cooking with sugar and ice-cream making; useful information and general advice; a glossary; and a comprehensive index of recipes, techniques, and main ingredients. •A selection of specialty French desserts by region, including a description of their composition and the story behind the most famous desserts. •Extensive cross-references throughout to help the reader link recipes and related techniques. •Concise video demonstrations by professional chefs of twenty key techniques, accessible by URL or QR code.
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Ficha de Fine French Desserts: Essential Recipes And Techniques

Nombre: FINE FRENCH DESSERTS: ESSENTIAL RECIPES AND TECHNIQUES
No. Ref. (SKU): 9782080201577
Editorial: FLAMMARION
Género: N/A
Autor: HUBERT DELORME
ISBN: 9782080201577
EAN: 9782080201577
Idioma: Inglés
Año: 2013
Formatos: No
Número de páginas: 480
Edición: 1




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