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Larousse Patisserie And Baking

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Larousse Patisserie and Baking

Telecharger pdf Larousse Patisserie and Baking

Larousse Patisserie and Baking is the complete guide from the authoritative French cookery brand Larousse. It covers all aspects of baking - from simple ev ...

  • L'auteur : ,
  • Editeur: Hamlyn
  • ISBN: 0600636992
  • Genre: Cooking
  • Nombre de pages: 512
  • Langue: French/English
  • Vues: 869
  • Telecharger: 869
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Détails: Larousse Patisserie and Baking is the complete guide from the authoritative French cookery brand Larousse. It covers all aspects of baking - from simple everyday cakes and desserts to special occasion show-stoppers. There are more than 200 recipes included, with everything from a quick-mix yoghurt cake to salted caramel tarts and a spectacular mixed berry millefeuille. Special features on baking for children, lighter recipes and quick bakes, among many others, provide a wealth of ideas. More than 30 extremely detailed step-by-step technique sections ensure your bakes are perfect every time. The book also includes workshops on perfecting different types of pastry, handling chocolate, cooking jam and much more, demonstrated in clear, expert photography. This is everything you need to know about pastry, patisserie and baking from the cookery experts Larousse.


Duchess Bake Shop

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The perfect balance of high-end French pastries and home baking. This elegant, must-have cookbook offers exceptional recipes with exquisite results--perfec ...

  • L'auteur : Giselle Courteau
  • Editeur: Appetite by Random House
  • ISBN: 0147531039
  • Genre: Cooking
  • Nombre de pages: 304
  • Langue: French/English
  • Vues: 799
  • Telecharger: 799
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Détails: The perfect balance of high-end French pastries and home baking. This elegant, must-have cookbook offers exceptional recipes with exquisite results--perfect for passionate home bakers. An updated version of the best-selling debut from Giselle Courteau, this beautiful cookbook is packed with stunning recipes with spectacular results. The ideas from this cookbook can be traced back to Giselle's experiences teaching English in Japan in 2007. It was in Tokyo that Giselle, a self-taught baker, first discovered French macarons and became determined to replicate the delicate confections at home. After experimenting with hundreds of different recipes, all in a tiny toaster oven, Giselle finally perfected a macaron recipe that inspired her to open a French Patisserie in Canada in 2009. That macaron recipe is featured in this cookbook and macarons have been (and continue to be) the bestselling item at Duchess Bake Shop since it first opened. Macarons aside, Giselle's expertise in all things French patisserie is clear throughout this cookbook. Inside, you'll find standout recipes for Pains au Chocolat, Brioche, and Tartiflette. The cookbook also features contemporary twists on classics including The Duchess, a modern take on the Swedish Princess Cake; Duchess St. Honoré, a combination of two pastries (puff and pâte à choux); and delicious Canadian-inspired pastries such as Farmer's Saskatoon Pie, Butter Tarts, and the Courteau Family Tourtière. This new edition will also include Duchess Bake Shop's famed Buche de Noel, a perfect recipe for the holiday season! With ten chapters of approachable recipes that have been tested and re-tested, Giselle's instructions demystify the baking process. This cookbook will inspire readers to bake with confidence using a range of baking equipment, techniques, and ingredients. The book's refined design captures the sophistication and chic decadence of Giselle's beloved bake shop.


Japanese Patisserie

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Stunning recipes for patisserie, desserts and savouries with a contemporary Japanese twist. This elegant collection is aimed at the confident home-cook who ...

  • L'auteur : James Campbell
  • Editeur: Ryland Peters & Small
  • ISBN: 1788790065
  • Genre: Cooking
  • Nombre de pages: 176
  • Langue: French/English
  • Vues: 1627
  • Telecharger: 1627
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Détails: Stunning recipes for patisserie, desserts and savouries with a contemporary Japanese twist. This elegant collection is aimed at the confident home-cook who has an interest in using ingredients such as yuzu, sesame, miso and matcha.


Baking at République

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A stunning instructional from beloved Los Angeles baker Margarita Manzke, who teaches the key doughs, batters, recipes, and clever ways for creating wow-fa ...

  • L'auteur : Margarita Manzke,Betty Hallock
  • Editeur: Lorena Jones Books
  • ISBN: 0399580603
  • Genre: Cooking
  • Nombre de pages: 272
  • Langue: French/English
  • Vues: 1792
  • Telecharger: 1792
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Détails: A stunning instructional from beloved Los Angeles baker Margarita Manzke, who teaches the key doughs, batters, recipes, and clever ways for creating wow-factor and bakery-quality results at home. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES For all who aspire to master brioche, croissant, pâte á choux, or even cookie dough and muffin and cake batter, Margarita Manzke, super-star baker and co-owner of Los Angeles hotspot République, takes bakers through her methods for perfecting texture and amplifying flavors, one inspiring photograph and brilliant trick at a time. With chapters dedicated to teaching each dough or batter and 100 recipes that put the lessons to work, plus more than 125 helpful and inspiring photographs, bakers will discover how to truly elevate their baking, whether they're making Manzke's Instagram-perfect chocolate chip cookies or her Philippines-inflected Halo Halo Cake. Serious home bakers will revel in the game-elevating techniques and irresistible recipe riffs found in Baking at République.


Food52 Genius Desserts

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In this follow-up to the IACP award-winning, New York Times best-selling cookbook Genius Recipes, Food52 is back with the most beloved and talked-about des ...

  • L'auteur : Kristen Miglore
  • Editeur: Ten Speed Press
  • ISBN: 152475899X
  • Genre: Cooking
  • Nombre de pages: 288
  • Langue: French/English
  • Vues: 780
  • Telecharger: 780
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Détails: In this follow-up to the IACP award-winning, New York Times best-selling cookbook Genius Recipes, Food52 is back with the most beloved and talked-about desserts of our time (and the under-the-radar gems that will soon join their ranks)—in a collection that will make you a local legend, and a smarter baker to boot. IACP AWARD WINNER • Featured as one of the best and most anticipated fall cookbooks by the New York Times, Eater, Epicurious, The Kitchn, Kitchen Arts & Letters, Delish, Mercury News, Sweet Paul, and PopSugar. Drawing from her James Beard Award-nominated Genius Recipes column and powered by the cooking wisdom and generosity of the Food52 community, creative director Kristen Miglore set out to unearth the most game-changing dessert recipes from beloved cookbook authors, chefs, and bakers—and collect them all in one indispensable guide. This led her to iconic desserts spanning the last century: Maida Heatter’s East 62nd Street Lemon Cake, François Payard’s Flourless Chocolate-Walnut Cookies, and Nancy Silverton’s Butterscotch Budino. But it also turned up little-known gems: a comforting Peach Cobbler with Hot Sugar Crust from Renee Erickson and an imaginative Parsnip Cake with Blood Orange Buttercream from Lucky Peach, along with genius tips, riffs, and mini-recipes, and the lively stories behind each one. The genius of this collection is that Kristen has scouted out and rigorously tested recipes from the most trusted dessert experts, finding over 100 of their standouts. Each recipe shines in a different way and teaches you something new, whether it’s how to use unconventional ingredients (like Sunset’s whole orange cake), how to make the most of brilliant methods (roasted sugar from Stella Parks), or how to embrace stunning simplicity (Dorie Greenspan’s three-ingredient cookies). With photographer James Ransom’s riveting images throughout, Genius Desserts is destined to become every baker's go-to reference for the very best desserts from the smartest teachers of our time—for all the dinner parties, potlucks, bake sales, and late-night snacks in between.


Opera Patisserie

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The latest French patisserie cookbook from award-winning French pastry chef Cédric Grolet Opéra Pâtisserie marks the entrance of the most talented pastr ...

  • L'auteur : Cedric Grolet
  • Editeur: Abrams
  • ISBN: 1647002419
  • Genre: Cooking
  • Nombre de pages: 284
  • Langue: French/English
  • Vues: 1110
  • Telecharger: 1110
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Détails: The latest French patisserie cookbook from award-winning French pastry chef Cédric Grolet Opéra Pâtisserie marks the entrance of the most talented pastry chef of his generation, Cédric Grolet, into the world of boulangerie-pâtisserie. This book coincides with the opening of his new shop in the Opéra district in the heart of Paris. Far from the haute couture pastries designed at palace hotels, with Opera Pâtisserie, Grolet returns to the essentials with a collection of hearty and accessible recipes. Follow your senses through the pages to discover the very best French recipes for viennoiseries, breads, biscuits, pastries, and frozen fruit sorbets. From croissant to mille-feuille, from tarte tatin to .clairs, the book features 100 fully illustrated desserts we all love. Recipes are organized into chapters that follow the rhythm of the day. At 7 a.m., it’s time for viennoiseries and breads; at 11 a.m., it’s pastries; at 3 p.m., desserts and frozen fruits; and at 5 p.m., it’s time for the final batch of bread. Opéra Pâtisserie is the indispensable book for every pastry lover!


The Primrose Bakery Book

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The Primrose Bakery is a way of life. From croissants for breakfast to layer cakes at tea, it has the whole day covered. And of course their signature butt ...

  • L'auteur : Lisa Thomas,Martha Swift
  • Editeur: Random House
  • ISBN: 1448114861
  • Genre: Cooking
  • Nombre de pages: 240
  • Langue: French/English
  • Vues: 1419
  • Telecharger: 1419
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Détails: The Primrose Bakery is a way of life. From croissants for breakfast to layer cakes at tea, it has the whole day covered. And of course their signature buttercream cupcakes are delicious any time of day! With over 80 inspirational and easy-to-follow recipes for cupcakes, layer cakes, biscuits, loaves and much more, as well as tips like perfect icing, The Primrose Bakery Book is a baking bible. It is also a gorgeously quirky window onto the very special day-to-day world of the Primrose Bakery.


The Natural Baker

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'There are very few cook books that illustrate reliable methods of showcasing and elevating wholegrain flours as well as Henrietta's. Her recipes are inven ...

  • L'auteur : Henrietta Inman
  • Editeur: Jacqui Small
  • ISBN: 1911127314
  • Genre: Cooking
  • Nombre de pages: 176
  • Langue: French/English
  • Vues: 1356
  • Telecharger: 1356
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Détails: 'There are very few cook books that illustrate reliable methods of showcasing and elevating wholegrain flours as well as Henrietta's. Her recipes are inventive, elegant and truly delicious.' Amy Chaplin, author of At Home in the Whole Food Kitchen. 'A book brimful of things I want to make. Henrietta is my kind of baker, creating cakes and bakes as nourishing as they are delicious. This how we want to bake now.' Anna Jones, author of A Modern Way to Eat. From the author of the bestselling Clean Cakes, trained patisserie chef Henrietta Inman, this beautifully-designed bake book presents over 80 baking recipes – sweet and savoury – using natural, wholesome and wholegrain ingredients. Taking in every occasion from breakfast right through to supper and dessert, with plenty of joyous cakes, breads, brownies and biscuits along the way, it is full of unique bakes that are actually good for you. While some of the recipes are gluten-free, refined sugar-free and/or dairy-free, this book focuses on the natural goodness of the ingredients Henrietta chooses and offers a naturally healthier option to most baking books. Fresh produce, seasonal heritage fruit and vegetables will be given the chance to sing rather than being masked by too much sugar. The end results will taste amazing and do you good too!


Institut Paul Bocuse Gastronomique

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The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of ...

  • L'auteur : Institut Paul Bocuse
  • Editeur: Hamlyn
  • ISBN: 0600634523
  • Genre: Cooking
  • Nombre de pages: 720
  • Langue: French/English
  • Vues: 1786
  • Telecharger: 1786
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Détails: The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur.


Icing on the Cake

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As a follow-up to Layered, Tessa Huff returns with Icing on the Cake to dive deeper into dessert decoration and the presentation of layer cakes and other s ...

  • L'auteur : Tessa Huff
  • Editeur: Abrams
  • ISBN: 1683355067
  • Genre: Cooking
  • Nombre de pages: 288
  • Langue: French/English
  • Vues: 1747
  • Telecharger: 1747
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Détails: As a follow-up to Layered, Tessa Huff returns with Icing on the Cake to dive deeper into dessert decoration and the presentation of layer cakes and other showstopping treats. Providing the confidence home bakers need to get creative, Icing on the Cake guides readers from cake pan to presentation to dessert plate. Organized by style, each dessert showcases a different decorative element, artistic pastry technique, or presentation idea. With hundreds of beautiful photos, including lots of step-by-steps, Icing on the Cake is a richly illustrated guide for creating delicious, beautiful desserts that will be the grand finale of any gathering.


Frozen Desserts

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It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book provides all the basic informatio ...

  • L'auteur : The Culinary Institute of America (CIA),Francisco J. Migoya
  • Editeur: Wiley Global Education
  • ISBN: 1118692683
  • Genre: Cooking
  • Nombre de pages: 448
  • Langue: French/English
  • Vues: 1847
  • Telecharger: 1847
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Détails: It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book provides all the basic information a pastry professional needs. Introductory chapters include the history and evolution of frozen desserts; ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors; and equipment including churning machines, production equipment, and storage and serving containers. Also included are essentials on storage, sanitation, and production and serving techniques. Recipe chapters cover Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet; Non-Dairy Desserts, which include sorbet and granites; and Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles. Each recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes. The final chapter, Finished Items, makes use of these base recipes and shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses. Recipes are illustrated throughout by full-color beauty photographs. An instructor's manual and companion website are also available for classroom use.


The Oxford Companion to Sugar and Sweets

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A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestor ...

  • L'auteur : ,
  • Editeur: Oxford University Press
  • ISBN: 019931361X
  • Genre: Cooking
  • Nombre de pages: 920
  • Langue: French/English
  • Vues: 789
  • Telecharger: 789
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Détails: A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But the "science of sweet" is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children's literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? The Oxford Companion to Sugar and Sweets explores these questions and more through the collective knowledge of 265 expert contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry chefs. The Companion takes readers around the globe and throughout time, affording glimpses deep into the brain as well as stratospheric flights into the world of sugar-crafted fantasies. More than just a compendium of pastries, candies, ices, preserves, and confections, this reference work reveals how the human proclivity for sweet has brought richness to our language, our art, and, of course, our gastronomy. In nearly 600 entries, beginning with "à la mode" and ending with the Italian trifle known as "zuppa inglese," the Companion traces sugar's journey from a rare luxury to a ubiquitous commodity. In between, readers will learn about numerous sweeteners (as well-known as agave nectar and as obscure as castoreum, or beaver extract), the evolution of the dessert course, the production of chocolate, and the neurological, psychological, and cultural responses to sweetness. The Companion also delves into the darker side of sugar, from its ties to colonialism and slavery to its addictive qualities. Celebrating sugar while acknowledging its complex history, The Oxford Companion to Sugar and Sweets is the definitive guide to one of humankind's greatest sources of pleasure. Like kids in a candy shop, fans of sugar (and aren't we all?) will enjoy perusing the wondrous variety to be found in this volume.