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Author: Gaston Lenôtre
Publisher: Barrons Educational Series Incorporated
Published: 1979
Total Pages: 388
ISBN-13: 9780812053340
DOWNLOAD EBOOKFull-page color photographs accent more than three hundred recipes for carmels, pralines, nougats, candied fruits, jams, and preserves as well as for a variety of ice creams, sherbets, bombes, and parfaits
Author: Team of Chefs at Lenôtre Paris
Publisher: Rizzoli Publications
Published: 2021-11-30
Total Pages: 0
ISBN-13: 2080206931
DOWNLOAD EBOOKMore than 200 recipes from Gaston Lenôtre’s classic cookbook, fully updated for the modern chef along with spectacular new photography. Gaston Lenôtre, the legendary master French pâtissier, was revered for having made desserts lighter and more delicious; his techniques continue to influence pastry chefs in France and around the world. This new edition of the now cult cookbook—first published in English in 1977 as Lenôtre’s Desserts and Pastries—has been updated in collaboration with the chefs at Lenôtre Paris and two of the founder’s children. Two hundred essential recipes include croissants, éclairs, crêpes, mille-feuilles, baba au rhum, molten chocolate cake, lemon meringue pie, and mango tartlet. The chefs at Lenôtre Paris—who run a world-class cooking school—have adapted the recipes for amateur bakers and experienced professionals alike who seek inspiration from the rich tradition of Lenôtre’s French pâtisserie.
Author: Peter P. Greweling
Publisher: John Wiley & Sons
Published: 2009-12-30
Total Pages: 96
ISBN-13: 0470189576
DOWNLOAD EBOOKFeatures over one hundred color photographs, techniques, and recipes of chocolates and confections that can be made at home.
Author: Karen Krasne
Publisher: Rizzoli Publications
Published: 2011-10-04
Total Pages: 0
ISBN-13: 0847858081
DOWNLOAD EBOOKHow to make cakes that are as delicious to eat as they are beautiful to behold. Karen Krasne, the “Queen of Cakes” according to Gourmet magazine, brings a fresh and contemporary sensibility to special-occasion cakes. Instead of the conventional fondant and gum paste, she relies on natural frostings based on chocolate, cream, or butter (which are also easier to make). What makes these cakes showstoppers is their unexpected flavor combinations-take, for example, the Blood Orange Ricotta Torte, the Chocolate Tiramisu, or the Yuzu Tea Cake. These desserts take full advantage of layering-contrasting textures in each bite-as seen in the New York, New York (chocolate ganache, devil’s food cake, chocolate chantilly, and caramelized apples) or the Beau Soleil (mascarpone mousse, peaches, pralines, and honey-soaked pound cake). Krasne favors vibrant touches like fresh fruit and real flowers, which add flair without being fussy. The recipes include tips from her twenty years as a pastry chef, and a step-by-step introduction covers basic techniques. Extraordinary Cakes shows how to create amazing cakes that satisfy sophisticated palates-but are still achievable for the home baker. Some of the luscious cakes included are Toasted Macadamia Caramel Cheesecake, Shangrila (Guava Mousse, White Chocolate Mousse, Fresh Strawberries, Pound Cake), Vallarta (Key Lime Cream, Whipped Cream, Tequla-Infused Genoise), Marco Polo (Vanilla Mousse, Blackberry Gelee, Tea-Infused Cake), Chocolate Nirvana (Chocolate Mousse, Chocolate Cream, Chocolate Cake), King Kamehameha (Coffee Mousse, Chocolate, Mocha Pralines, Chocolate Cake), Beau Soleil (Marscapone Mousse, Peaches, Caramelized Pralines, Honey, Pound Cake), Blood Orange Ricotta Torte, Carnaval (White Chocolate Banana Truffle, Chocolate Mousse, Rum), Caribe (Banana, Mango, Passion Fruit, Chocolate Cake), Tortamisu (Marscapone Cream, Espresso-and-Rum-Soaked Cake).
Author: Thomas Keller
Publisher: Artisan
Published: 2016-10-25
Total Pages: 401
ISBN-13: 1579657559
DOWNLOAD EBOOK#1 New York Times Bestseller Winner, IACP Cookbook Award for Food Photography & Styling (2013) Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you'll find recipes for the beloved TKOs and Oh Ohs (Keller's takes on Oreos and Hostess's Ho Hos) and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits. Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.
Author: Michel Richard
Publisher: Artisan Books
Published: 2006-01-01
Total Pages: 356
ISBN-13: 9781579652999
DOWNLOAD EBOOKChef Michel Richard offers instructions and techniques to recreate dishes from his own restaurants at home, including spuddies, crab poppers, chicken faux gras, and duck-duck-beet.
Author: Fanny Zanotti
Publisher: Hardie Grant Books
Published: 2014-04-01
Total Pages: 241
ISBN-13: 1743581998
DOWNLOAD EBOOKA charming collection of pastries and sweet treats from a French girl turned London pastry chef
Author: David Douglas Duncan
Publisher: Times Books
Published: 1974
Total Pages: 306
ISBN-13:
DOWNLOAD EBOOKA collection of photographs of Pablo Picasso's life and art, taken by his friend, award-winning photojournalist David Douglas Duncan.
Author: Cathy Thomas
Publisher: John Wiley & Sons
Published: 2006-02-27
Total Pages: 344
ISBN-13:
DOWNLOAD EBOOK"It's not enough to know your jicama from your heirloom tomatoes these days. When it comes to fruits and vegetables, there's a whole new terrain and this book is your GPS. From dragon fruit to yuzu, this smart, savvy, handsomely illustrated guide tells you how to recognize it, buy it, prepare it, and cook it, with edgy recipes from all over the world." —Steven Raichlen, author of The Barbecue! Bible and How to Grill Chances are, you're tempted to venture beyond the standard fruits and vegetables when enticed by the array of fresh produce at your grocer's. But then you're stymied. Exactly what is that? Is it supposed to be eaten cooked or raw? Should it be firm or soft? Do you peel it? How do you get to the good stuff? This guide gives you the answers. It tells you how to choose and use all kinds of produce and includes: More than 100 fruits and vegetables 200 gorgeous color photos and 100 delicious recipes The seasonal availability of each fruit and vegetable Information on how to select, store, eat, and cook each item
Author: Audrey Janet
Publisher: Flammarion
Published: 2017-10-25T00:00:00+02:00
Total Pages: 659
ISBN-13: 2081520354
DOWNLOAD EBOOKFrench pâtisserie—from a flaky croissant in the morning to a raspberry macaron with tea or a layered Opéra cake after dinner— provides the grand finale to every memorable meal. This comprehensive volume, from the professionals at the Ferrandi School of Culinary Arts—dubbed “The Harvard of Gastronomy” by Le Monde newspaper—offers everything the home chef needs to create perfect pastries for all occasions. 1500 skills and techniques Learn how to make pastries, creams, decorations, and more with step-by-step instructions and tips and tricks from Ferrandi’s experienced chefs. 235 classic French recipes Recipes for the complete range of French pâtisserie also include variations that are rated according to level of difficulty so that home chefs can expand their skills over time.
