Light, airy, crispy, and now in bite size! In this second book on choux pastries, we discover the possibilities of wonderfully delectable choux in petite form. Little Choux Temptations contains instructions for creating twenty-seven innovative petite choux pastries. This book explores the endless variations on the choux paste ingredients as well as delicious flavoring options for the filling components. Non-traditional ingredients such as nut oils, fruit and vegetable purees, and herbs and spices are incorporated into the choux paste to create unique textures, flavors, and appearance. Each recipe is accompanied by detailed instructions, step-by-step photographs, as well as photographs of the finished pastries.
"Almonds, egg whites, sugar, and magic. The Parisian macaron we know today is a symphony of sweet delight with endless possibilities. Now you can learn to make these delectable treats right in your own kitchen...Includes more than forty recipes ranging from timeless classics such as raspberry, espresso, and rose to innovative creations such as maple bacon, margarita, Guinness caramel, green pea & wasabi, cashew, and bitter almond & amaretto, from exotic flavors of acai, coconut & lemongrass, jasmine tea, and fig & saffron to spectacular showpieces for Valentine's Day, Fourth of July, and Christmas." --Cover.
“When Tadpole was born, I spent a sleepless night on the maternity ward gazing intently into her inky, newborn eyes, grappling to come to terms with the indisputable fact that this was an actual person looking back at me, not just a version of Mr. Frog, or me, or both, in miniature. From the outset she seemed to know what she wanted, and I realized I could have no inkling of the paths she would choose to follow. But if I watch her life unfold carefully enough, perhaps I will see clear signposts pointing to who or what she will become. Because when I look backward, ransacking my own past for clues with the clarity that only hindsight can bring, a series of defining moments do stand out. Moments charged with significance; snapshots of myself which, if I join the dots together, lead me unswervingly to where I stand today: from French, to France, to Paris, and to Petite Anglaise.” [ed. note - excerpted from Petite Anglaise, p.4] Catherine Sanderson has a beautiful bilingual daughter, an authentic French boyfriend, and a Paris apartment with bohemian charm. She has what she has always wanted — a life in France. Growing up in Yorkshire amidst a traditional family, Catherine had set her sights on a different life — a life that would immerse her in an exotic language and culture. From grammar school French lessons to teaching English in Normandy and finally to a permanent job in Paris, she was determined that France would be the place she would call home. But now that she does, things are not so idyllic. Catherine wonders just when her life in Paris turned from wine to vinegar: She’s stuck in a dead-end administrative job, her relationship with her boyfriend has settled into a dreary routine, and the birth of their daughter has not helped to reignite the dying fire of her relationship. The remedy to her dissatisfaction arrives in the morning headlines. While scanning the news of the day, Catherine becomes intrigued by a story profiling an internet diarist. After exploring one blog after another, and in one exhilarating moment, Catherine decides to create her own online persona, her jardin secret. At that moment, she is transformed from Catherine to Petite Anglaise, her boyfriend to Mr. Frog, her daughter to Tadpole, and her life to something she could never have predicted. What begins as a lighthearted diversion, a place to discuss the fish-out-of water challenges of ex-pat life in Paris, soon gives way to a raw forum for her to bare her most intimate secrets and impulsive desires. Thousands of readers log-on to the blog and are witness to the ever-widening gulf between Petite Anglaise and Mr. Frog. Those public revelations of her growing frustrations, which play out in each successive post, begin to surreptitiously yet irrevocably erode their relationship.
Light, airy, and crispy, the versatile choux have been delighting pastry enthusiasts for centuries. Choux Temptations is a celebration of the beloved choux that includes instructions for creating thirty sophisticated and innovative choux pastries, ranging from the familiar French classics such as éclairs, profiteroles, Paris-Brest, Religieuses, and Saint-Honorés to the contemporary creations of elegant choux tarts, modern éclairs, and whimsical choux characters. The book also expands the possibility of choux pastry with seven tantalizing savory creations. The fundamental technique of the dual-cooking process for preparing pâte à choux (choux paste) and the multi-stage baking approach for solving a common problem in baking choux are introduced. Choux Temptations is an indispensable source of inspiration and guidance for creating professional-quality choux pastries. Each recipe is accompanied by step-by-step photographs as well as photographs of finished works.
This fast-paced action novel is set in a future where the world has been almost destroyed. Like the award-winning novel Freak the Mighty, this is Philbrick at his very best.It's the story of an epileptic teenager nicknamed Spaz, who begins the heroic fight to bring human intelligence back to the planet. In a world where most people are plugged into brain-drain entertainment systems, Spaz is the rare human being who can see life as it really is. When he meets an old man called Ryter, he begins to learn about Earth and its past. With Ryter as his companion, Spaz sets off an unlikely quest to save his dying sister -- and in the process, perhaps the world.
Gluten is found in an extraordinary number of foods, yet it can be problematic for so many of us. Whether you need to cut gluten out of your diet or you're cooking for friends and family with gluten intolerance, River Cottage Gluten Free will provide the tools you need to gain inspiration and navigate mealtimes. Nutrition expert Naomi Devlin gives clear advice for gluten-free eating – including detailed guidance on alternative flours, methods of fermentation and delicious baking ideas. She offers 120 ingenious recipes for breakfasts, bread, pastry, soups, salads, snacks, main meals and puddings, including Prosciutto and egg muffins, Blinis with crème fraîche and smoked salmon, Leek and bacon quiche, Courgette hummus, Blackberry bakewell tart, Luscious lemon cake and Chocolate fondants. With an introduction by Hugh Fearnley-Whittingstall and helpful tips from Naomi throughout, this definitive gluten-free cookbook will add fresh vitality to your cooking and eating, and a host of recipes to make you feel great.
Cheryl Wakerhauser, the award-winning chef and owner of Pix Patisserie, brings new artistry to classic French desserts. With recipes like Le Royale, Amélie, Pear Rosemary Tart, Pistachio Picnic Cake, Bûche de Noël, Crème Brûlée Cookies and Macarons, you will be sure to wow any guest with complex flavors and textures that are unique to French pastry. French dessert is a study in components, and Cheryl breaks each recipe down, providing information on classic techniques while imbuing each recipe with a new twist. Her Amélie recipe, the winner of the Patis France Chocolate Competition, combines orange vanilla crème brûlée, glazed chocolate mousse, caramelized hazelnuts, praline crisp and orange liqueur génoise. Cheryl trained with MOF Philippe URRACA, a prestigious patisserie located in southern France. She has been featured in World of Fine Wine, Delta Sky magazine, Thrillist Portland, Food Network Magazine, The Wall Street Journal, USA Today and Bon Appétit. This book will have 41 recipes and 80 photos.
For Austrians, dessert is the culmination of any meal—the crowning achievement that can make or break a culinary experience. In this beautifully photographed cookbook, Austrian pastry master Toni Mörwald, and award-winning restaurant critic Christoph Wagner share the secrets to crafting more than four hundred perfect Austrian desserts. From Old World traditional dishes, such as Linzer torte and apfelstrudel, to contemporary and diet-conscious recipes, Austrian Desserts has it all. With easy-to-understand instructions, Mörwald and Wagner allow chefs of any skill level to create and serve: • Iced temptations for sultry summer days • Fresh berry roasts and pies • Crème brûlées with an Austrian twist • A variety of flaked baumkuchen (layer cake) • Chocolates and candied confections • And so much more! Sprinkled between these delicious recipes are tips and tricks from a kitchen connoisseur, suggestions for health-conscious substitutions, and notes on the traditional origins of numerous Austrian dishes. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
La Patisserie des Reves is the name of the world famous French pastry shops. With four shops already open in France, the first shop in London opened in February 2014, bringing traditional French patisseries with a modern twist to the British capital. The book contains over 70 recipes for their signature pastries.
If you think sumptuous desserts and healthy eating don't go together, you'll change your mind when you see the tempting, yet delightfully healthy desserts that Bo Friberg has added to the Third Edition of this ever-popular pastry cookbook. The Light Desserts chapter now offers twice as many mouth-watering desserts that will please your palate, your heart, and your waistline. The Third Edition on The Professional Pastry Chef offers hundreds of tempting, easy-to-follow recipes that range from classical to contemporary favorites. Here is a complete guide to the preparation and artful presentation of a bounty of pastries and desserts, including breads, cakes, cookies, pastries, ice creams, candies, and restaurant desserts. Instructions for every recipe have been rewritten using shortened, numbered steps to make them as easy to follow as possible. Each recipe - thoroughly tested by the author and thousands of his students - has been refined to perfection and is virtually foolproof. In brand new, consolidated introductions to each recipe, Master Pastry Chef Bo Friberg carefully explains the proper blending of ingredients, use of pastry equipment, alternate presentations, and professional techniques so you can produce professional results the first time.
