Patisserie : Mastering the Fundamentals of French Pastry
by Christopher Felder
Editor: Rizzoli International Publications
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All the classics of the French pastry shop accessible to the cook at home, 3,200 photographsFor every bass at home baker, French pastry is the ultimate achievement.But to master the techniques, a recipe can take you that until now, what is just as important is to see a professional in action, to learn the nuances of rolling dough for crosaints or caramelizing apples for a tatin pie.For each of the 210 recipes here, there are photographs that lead the reader through all the steps of the instruction manual.It has never been a global starter on baking.The important base of components-such as the cream of pastry, cabbage paste, and chocolate ganache-have been presented as stand-alone recipes.Once at ease with these, the baker house can tackle the most famous and complex creations, such as Eclairs, Saint-Honoré, Opera, as well as feel empowered to explore new and original combinations.An entire chapter is devoted to decoration as well as sauces, syrups and amalgams.Whether it’s to develop skills or to refine techniques, to acquire or simply to enlarge the repertoire, Pâtisserie dispels the mystery around the classic French pastry, so that everyone can make them at home.
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