Patisserie : A Masterclass in Classic and Contemporary Patisserie
by Suzue Curley, William Curley
Editor: JACQUI SMALL
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“A deeply enjoyable book that offers a rare combination of audacity, accomplished luminous technique with extraordinary simplicity and clarity.His latest must-read book will inspire and delightMichel and Alain Roux Pâtisserie reflects the award-winning chocolatier, William Curley, passion for taking classic recipes and modernizing his own innovationsCreating superior quality pastries is often seen as something that only a professional can do, however, with pastries, facilities easily accessible to all, it is easy to start making perfect pastries at homeThe pastry processes are broken down into a step-by-step comprehensive guide with expert knowledge to produce impeccable creations each time, and a series of basic recipes covering sponges, creams and custards, pastries and syrups – providing a solid foundation in pastry techniques as well as inspiration for creative pastry chefsFilled with tasty tasty recipes, including such classics as Baba Rum and Alsatian Pie that are given a modern twist, this gorgeous cook book will awaken and inspire the chef in you to baking
Suzue Curley, William Curley – Patisserie : A Masterclass in Classic and Contemporary Patisserie – Free
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