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This comprehensive dessert recipe guide combines the expertise of master pastry chefs with interactive videos and detailed photographs to ensure home baking success. Featuring 260 step-by-step recipes, the book is organized by category, including hot and cold desserts, entremets, classic pastries, cakes, tarts, and frozen treats. Each recipe includes in-depth explanations and expert tips on foolproof doughs, creams, mousses, chocolates, sauces, and frozen desserts. Highlights include both classic and contemporary delights such as crème brûlée, Black Forest cake, clafoutis, lemon meringue pie, and more. Practical references encompass visual guides to essential kitchen equipment and ingredients, decorative piping models, conversion tables, a glossary, and descriptions of regional French specialties alongside fifteen classic French desserts. Recipes are rated by complexity, allowing home chefs to gradually enhance their baking skills. With over 600 photographs and twenty downloadable videos showcasing complex techniques, this essential guide caters to both novice and experienced cooks, making it an invaluable resource for anyone looking to master the art of dessert making.
Buchkauf
Fine French Desserts, Vincent Boué, Hubert Delorme, Didier Stéphan, Clay McLachlan, Christophe Michalak
- Sprache
- Erscheinungsdatum
- 2013
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- (Hardcover),
- Buchzustand
- Gebraucht - Gut
- Preis
- € 31,99
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- Titel
- Fine French Desserts
- Untertitel
- Essential Recipes and Techniques
- Autor*innen
- Vincent Boué, Hubert Delorme, Didier Stéphan, Clay McLachlan, Christophe Michalak
- Verlag
- Editions Flammarion
- Erscheinungsdatum
- 2013
- Einband
- Hardcover
- Seitenzahl
- 480
- ISBN10
- 2080201573
- ISBN13
- 9782080201577
- Reihe
- Schlagwörter
- Sachbücher, Kochbücher, Kochbücher, Essen & Trinken, Frankreich, Backen, Westeuropa, Desserts
- Beschreibung
- This comprehensive dessert recipe guide combines the expertise of master pastry chefs with interactive videos and detailed photographs to ensure home baking success. Featuring 260 step-by-step recipes, the book is organized by category, including hot and cold desserts, entremets, classic pastries, cakes, tarts, and frozen treats. Each recipe includes in-depth explanations and expert tips on foolproof doughs, creams, mousses, chocolates, sauces, and frozen desserts. Highlights include both classic and contemporary delights such as crème brûlée, Black Forest cake, clafoutis, lemon meringue pie, and more. Practical references encompass visual guides to essential kitchen equipment and ingredients, decorative piping models, conversion tables, a glossary, and descriptions of regional French specialties alongside fifteen classic French desserts. Recipes are rated by complexity, allowing home chefs to gradually enhance their baking skills. With over 600 photographs and twenty downloadable videos showcasing complex techniques, this essential guide caters to both novice and experienced cooks, making it an invaluable resource for anyone looking to master the art of dessert making.