Patisserie : [electronic resource] master the art of French pastry Mélanie Dupuis; Anne Cazor
Material type: TextPublication details: Richmond, Victoria : Hardie Grant Books, 2016ISBN:- 9781743584088
Item type | Current library | Call number | Status | Date due | Barcode | |
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E-Resources | Main Library E-Resources | 641.865 D944 (Browse shelf(Opens below)) | Available | E003144 |
Browsing Main Library shelves, Shelving location: E-Resources Close shelf browser (Hides shelf browser)
641.815 D252 Biscuit, cookie and cracker production : process, production and packaging equipment / | 641.82/2 V589 Mastering pasta : the art and practice of handmade pasta, gnocchi, and risotto / | 641.865 B482 The pie and pastry bible | 641.865 D944 Patisserie : master the art of French pastry | 641.865 M691 Modern pastry and plated dessert techniques | 641.8653 B534 Simple cakes : step by step to everyone's favourite cake recipes / | 641.8653 M889 How baking works: (and what to do when it doesn't) |
In this landmark volume, patissier Melanie Dupuis and molecular gastronomist Anne Cazor demystify the techniques and traditions of France's grand patisseries. The 100 sumptuous step-by-step recipes are designed to make even the most elaborate of French desserts achievable to the home baker. This bible includes all the basic building-block recipes needed tounderstand the fundamentals of French patisserie, from the pastry itself (shortcrust, sweet, puff, choux and more) to fillings (custards, creams, butters, mousses, ganaches and pastes) and embellishments (meringue, chocolate, sauces and sugar art). Each of the 100 recipes features cross-section illustration, step-by-step photography and a beautiful hero image to inspire the reader and to deconstruct France's iconic desserts. From madeleines, eclairs and croissants to tarte au citron, black forestcake and croquembouche, this is the only book you need on the subject.
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