Bachour

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  • Author : Antonio Bachour
  • Publisher : Anonim
  • Pages : 227 pages
  • ISBN : 9780933477407
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKBachour

Nostalgic Delights

Nostalgic Delights
  • Author : William Curley
  • Publisher : Jacqui Small
  • Release : 06 October 2016
GET THIS BOOKNostalgic Delights

Join award-winning patissier and chocolatier William Curley as he recreates childhood memories and times gone by, taking classic recipes and modernizing them with his own, unique creations. Bursting with a diverse range of delicious mouthwatering recipes, from the Hazelnut Rocher to the Bakewell Tart, the Black Forest Gateau to the Jammy Dodger, the Blackcurrant Cheesecake to the Arctic Roll, this nostalgic desserts book evokes the decadence of the 70s and 80s whilst also touching on the comfort food that most

Payard Desserts

Payard Desserts
  • Author : François Payard,Tish Boyle
  • Publisher : HMH
  • Release : 29 October 2013
GET THIS BOOKPayard Desserts

“A French pastry master” reveals his recipes and secrets in this dessert cookbook for both professional chefs and home bakers (Daniel Boulud, James Beard Award–winning chef). With beautiful photographs, this book from legendary pastry chef François Payard shows how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current

Bien Cuit

Bien Cuit
  • Author : Zachary Golper,Peter Kaminsky
  • Publisher : Simon and Schuster
  • Release : 17 November 2015
GET THIS BOOKBien Cuit

Bien Cuit introduces a new but decidedly old-fashioned approach to bread baking to the cookbook shelf. In the ovens of his Brooklyn bakery, Chef Zachary Golper bakes loaves that have quickly won over New York's top restaurants and bread enthusiasts around the country. His secret: long, low-temperature fermentation, which allows the bread to develop deep, complex flavours and a thick, mahogany-coloured crust - what the French call bien cuit, or 'well baked'. Golper recreates classic breads for the home baker

Opera Patisserie

Opera Patisserie
  • Author : Cedric Grolet
  • Publisher : Abrams
  • Release : 06 October 2020
GET THIS BOOKOpera Patisserie

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

Japanese Patisserie

Japanese Patisserie
  • Author : James Campbell
  • Publisher : Ryland Peters & Small
  • Release : 15 September 2017
GET THIS BOOKJapanese Patisserie

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.

Plating for Gold

Plating for Gold
  • Author : Tish Boyle
  • Publisher : John Wiley & Sons
  • Release : 13 June 2012
GET THIS BOOKPlating for Gold

Learn to create plated desserts like a master, with recipes from the World and National Pastry Team Championships Considered the Olympics of the pastry arts, the World and National Pastry Championships were founded by Michael Schneider in 1999. Since then, it has grown into the United States' most prestigious and popular pastry competition, aired annually on TLC. Now, in Plating for Gold, pastry chef Tish Boyle presents the most spectacular dessert recipes from the first decade of the competition and shows

Casa Cacao

Casa Cacao
  • Author : Jordi Roca,Ignacio Medina
  • Publisher : Grub Street
  • Release : 19 December 2019
GET THIS BOOKCasa Cacao

Jordi Roca is currently one of the world's most advanced chocolatiers, and was proclaimed best pastry chef in the world in the 2014, 50 Best Awards. This book shows Jordi's search for the origins of cocoa and his journey to discover how to master chocolate for the creation of new, totally revolutionary desserts.

Le Cordon Bleu Pastry School

Le Cordon Bleu Pastry School
  • Author : LE CORDON BLEU,Grub Street Publishing
  • Publisher : Unknown Publisher
  • Release : 01 September 2018
GET THIS BOOKLe Cordon Bleu Pastry School

Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts, and gastronomy. The teaching teams are composed of specialists, chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae

Dessert FourPlay

Dessert FourPlay
  • Author : Johnny Iuzzini,Roy Finamore
  • Publisher : Clarkson Potter
  • Release : 20 October 2010
GET THIS BOOKDessert FourPlay

Consider the strawberry: its familiar flavor and texture; its fresh, sweet smell. Now imagine the same fruit distilled and carbonated for a refreshing soda, slow-roasted for a reinvented strawberry shortcake, made into a creamy strawberry ice cream and a chewy strawberry leather, and combined with coconut cream and crisp chocolate pastry. Alone, each dessert is a taste of paradise, but together this “fourplay,” or tasting, created by Johnny Iuzzini, superstar pastry chef of the celebrated four-star restaurant Jean Georges in

Modern French Pastry

Modern French Pastry
  • Author : Cheryl Wakerhauser
  • Publisher : Page Street Publishing
  • Release : 24 October 2017
GET THIS BOOKModern French Pastry

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