Fruit: The Art of Pastry #ad - He fashions trompe l’oeil pieces that appear to be the most perfect, once cut, sparkling fruit but are, revealed to be exquisite pastries with surprising fillings. They are absolutely unforgettable, both to look at and, of course, to eat. This lush cookbook presents Grolet’s fruit-based haute-couture pastries like works of art.
Cédric grolet is simply the most talented pastry chef of his generation—he was named World’s Best Pastry Chef in 2018. . The chef explains his techniques and his search for authentic tastes and offers a peek into his boundless imagination—he begins the creation of each dessert by drawing.
Modern French Pastry: Innovative Techniques, Tools and DesignPage Street Publishing #ad - Modern french Pastry is not a cookbook about the classics. Cheryl breakseach recipe down into easy to follow subrecipes that can be done inadvance for convenience and even interchanged with other recipes tocreate your own signature dessert. Simplify your life with instructional "parlor tricks" - cook lemon curd, temper chocolate and prepare pastrycream all in the microwave in minutes! Cheryl is not only a pastry chefextraordinaire but a teacher as well, offering the how's and why's toeach recipe.
She has been featured in thuries gastronomie, world of finewine, Food Network Magazine, Le Journal du Patissier, The Wall Street Journal, NYT Magazine, Vogue, USAToday and Bon Appétit. For the adultice cream social, there's a Beer Float recipe complete with caramelizedmalted barley dipped in chocolate.
Modern French Pastry: Innovative Techniques, Tools and Design #ad - Now, flavor combinations and whimsical design alongwith a few parlor tricks! in her acutely instructional cookbook, sheshares her techniques, Modern French Pastry. Instructions for classic frenchpastry recipes such as pâte á choux, tart doughs and meringues arecombined with modern flavors and design.
Blue cheese truffles anyone? amoment of Zen takes the fruit tart to a new level with the addition ofcrème de cassis, blackberry coulis and raspberry mousse. Amazing looking and tasting desserts so explicablyexplained it will be a tossup as to who is more impressed - you or yourguests!French pastry is a study in components.
Page street. Instead, in an array of shapes, colors, Modern French Pastry gives you 41 original recipesnever seen before, flavors and sizes.
Bachour The BakerThe Chefs Connection #ad - Bachour The Baker #ad - 8. 5 x 11 hardcover cookbook Page street. Bachour the baker is an indispensable pastry & dessert recipe book from world-renowned pastry chef Antonio Bachour. Puff pastry, and more! intended as a reference guide for the professional baker, cookies, croissants, brioche, this book is a treasure trove of pastry possibilities.
Learn how to make professional quality laminated dough by following the illustrated step-by-step instructions. Best pastry chef in the world' pastry competition in Millan 2018.
The Pastry Chef's Little Black BookThe Chef's Connection #ad - The Pastry Chef's Little Black Book #ad - The pastry chef's little black book is a monumental reference work containing nearly 500 professionally formatted recipes covering all aspects of the pastry arts. Foreword by ron ben Israel, Photography by Battman Page street. By chefs, For Chefs. Authored by award winning pastry chefs Michael Zebrowski and Michael Mignano.
Japanese Patisserie: Exploring the beautiful and delicious fusion of East meets WestRyland Peters & Small #ad - This book features 60 recipes, from reinvented classics to stunning Patisserie creations made achievable to the home-cook. Sweet tarts will offer delights such as Miso Butterscotch Tarts and the Large Cakes & Gateaux section offers celebration cakes like a Matcha & Pistachio Opera. This elegant collection is aimed at the confident home-cook who has an interest in using ingredients such as yuzu, miso, sesame, and matcha.
Stunning recipes for patisserie, desserts and savories with a contemporary Japanese twist. The art of french patisserie appeals very much to the Japanese culture—both share values of beauty, precision, and care within cooking. Tokyo is now considered a food-forward city, currently boasting 15 three Michelin-starred restaurants compared to France's 10
To finish, some mouth-watering savory recipes such as Panko Donuts stuffed with Pork Katsu. Page street. The cookies & confectionery chapter is full of fun treats like Sesame Peanut Butter Cookies and a Green Tea chocolate candy bar. In the desserts section find dinner party classics with Japanese twists such as White Sesame & Adzuki Cheesecake.
Japanese Patisserie: Exploring the beautiful and delicious fusion of East meets West #ad - Over the past 20 years there has been a surge in celebrated French patisserie chefs moving to Japan to open fine patisseries. The chapters will be broken into Small Cakes & Individual Patisserie, which will include Lemon & Yuzu Éclairs. Trends like japanese matcha in our lattes, Korean kimchi in our burgers and Thai Sriracha hot sauce on—well everything—prove that our love-in with Asian cuisine is thriving.
Eclairs: Easy, Elegant and Modern RecipesRobert Rose #ad - Making éclairs has never been easier with this step-by-step book from one of Europe's top pastry chefs. Clairs are having a moment -- and making them is much easier than you think. They are perfect for everything from the most casual gathering to more formal celebrations. Ryland peters small. This comprehensive and straightforward book features 35 recipes, step-by-step photographs and easy-to-follow instructions to guide you through mastering éclairs.
Eclairs: Easy, Elegant and Modern Recipes #ad - Page street. Award-winning pastry chef christophe adam, has perfected the art of the éclair and turned it into a gourmet delight that marries unconventional and imaginative fruits, flavors, owner of L'éclair de genie boutiques, colors and textures. It's almost like having a pastry chef by your side in the kitchen! Prepare to dazzle your friends and family with éclairs ranging from traditional chocolate éclairs to pistachio orange éclairs, strawberry éclairs, caramel peanut éclairs, and more.
Robert Rose. Christophe outlines exactly how to get started, providing a list of equipment, basic rules and helpful tips to assist both the beginner and the experienced baker.
Pastry School: 101 Step-by-Step RecipesGrub Street Cookery #ad - Simple family recipes including molten chocolate cake, hot soufflé with vanilla, cake with candied fruit, Tart Tatin. This is the book for pastry lovers everywhere, kobe, madrid, malaysia, thailand, peru; oceania: adelaide, melbourne, Sydney; and Asia: Tokyo, from beginner to the advanced level and is the official bible for the Cordon Bleu cooking schools around the world in Europe: Paris, London, Korea, Istanbul; the Americas: Ottawa, Perth, Mexico, Shanghai, India, and Taiwan Page street.
Delicious and original desserts like yuzu with white chocolate, cream cheese and cherry velvet, chocolate marshmallow and violet tartlet, pistachio cristalline. It is the world's largest hospitality education institution, with over 20 schools on five continents. Ryland peters small. 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.
Pastry School: 101 Step-by-Step Recipes #ad - One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia. There are 100 illustrated recipes, explained step-by-step with 1400 photographs and presented in 6 chapters: Pastries, cakes and desserts; Individual cakes and plated desserts; Pies and tarts; Outstanding and festive desserts; Biscuits and cupcakes, candies and delicacies, and finally the basics of pastry.
There are famous classics such as apple strudel, strawberry cakes, black forest gateau, carrot cake, profiteroles.
French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts Langue anglaiseFlammarion #ad - Featuring advice on how to equip your kitchen, and decorations, fillings, and the essential doughs, the book covers everything from quick desserts to holiday specialties and from ice creams and sorbets to chocolates. Ferrandi, the french school of culinary arts in Paris—dubbed “the Harvard of gastronomy” by Le Monde newspaper—is the ultimate pastry-making reference.
From flaky croissants to paper-thin mille-feuille, and from the chestnut cream–filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step—from basic techniques to Michelin-level desserts. Ryland peters small. Practical information is presented in tables, diagrams, and sidebars for handy reference.
Ferrandi, an internationally renowned professional culinary school, offers an intensive course in the art of French pastry making. Page street. Robert Rose. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time. Whether you are an amateur home chef or an experienced pâtissier, this patisserie bible provides everything you need to master French pastry making.
French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts Langue anglaise #ad - Written by the school’s experienced teaching team of master pâtissiers and adapted for the home chef, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French dessert tradition, explained step by step in text and images.
Dominique Ansel: The Secret RecipesSimon & Schuster #ad - Robert Rose. Ryland peters small. Now, ansel shares the secret to transforming the most humble ingredients into the most extraordinary, tempting, in his hotly anticipated debut cookbook, and satisfying pastries imaginable. Page street. But he’s no one-hit wonder. Classically trained in paris, extraordinarily delicious, and now the proprietor of New York’s highest rated bakery, responsible for a four-star kitchen in New York, Ansel has become a modern-day Willy Wonka: the creator of wildly creative, and unbelievably popular desserts.
How do you catch lightning in a measuring cup?Dominique Ansel is the creator of the Cronut™, the croissant-doughnut hybrid that has taken the world by storm. Dominique ansel: the secret recipes reveals the stories and recipes behind his most sought-after creations and teaches lovers of dessert everywhere how to make magic in their own kitchens.
Dominique Ansel: The Secret Recipes #ad - Simon Schuster.
Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts Ferrandi, ParisFlammarion #ad - Practical information is presented in tables, diagrams, and sidebars for handy reference. The ultimate reference on cooking with chocolate from Ferrandi, the Parisian school of culinary arts that Le Monde dubbed the "Harvard of gastronomy. This book--a complete chocolate course for the home chef from the world-renowned professional culinary school Ferrandi Paris--presents comprehensive techniques for working with chocolate, from tempering and decorative flourishes to recipes such as the Opéra pastry or molten chocolate cake.
From rich chocolate ganache to melt-in-your mouth truffles, this book leads aspiring bakers through every step--from basic to special-occasion skills. This extensive reference provides everything an amateur home chef or experienced professional needs to master chocolate recipes for all occasions. Simon Schuster.
Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts Ferrandi, Paris #ad - Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time. Ryland peters small. Robert Rose. Starting with advice on how to equip your kitchen, fillings, plus essential techniques, and decorations, the book covers everything from quick desserts to holiday specialties and from frozen ice creams and sorbets to candies.
Ferrandi's experienced teaching team of master chefs adapted their recipes for the home cook. Page street.
Lemon Shape Silicone Molds Cake Decorating Tools Bakeware French Dessert Mousse Cake Mold Baking Cupcake Silicone Mousse Mold - 4 Cavities Lemon#ad - 5cm/1. 97inches need to be kept away from the heating tube, please kindly notice that. Page street. When clean it, turn it over for better cleaning effect, just add some detergent or use sponge scrubber in hot water to wash it. Non-smell, impermeable, durable, non-toxic, easy to clean. Temperature resistance of silicone from -60°c -76°F to +230°C +446°F Can be used safely in the oven, microwave, dishwasher and refrigerator.
Stop worrying about a sticky pan ruining your bundt cake masterpiece with this silicon mold. Don't use "Crisp" when using microwave oven. Robert Rose. Don't put it near fire or heat source, when using it in the oven, such as the heating tube in Oven, you could put it to the middle layer or upper of the oven.
Lemon Shape Silicone Molds Cake Decorating Tools Bakeware French Dessert Mousse Cake Mold Baking Cupcake Silicone Mousse Mold - 4 Cavities Lemon #ad - Description: * Mold Size: 13. 8 x 3. 1 x 2. 2 inches * silicone molds color: white color * material: high quality food grade Silicone * 100% brand new and in good condition * It will hold the shape for years. Keep it away from fire, gas oven and knife * Easy to use and clean. Attention before using it to prolong its service life: ● Don't use sharp things close to it.
Made of food grade non-stick silicone.