Learn to make pastry chef Cecile Cannone's delectable macarons that Zagat says, "rival those in Paris," and the New York Times calls, “feather-light, at once crunchy and chewy, and distinguished by rich buttercream filling.”
Cuter than a cupcake and more delicious, the adorable macaron is très en vogue. Now you can make these crowd-pleasing cookies at home! Packed with helpful and inspiring color photos, this book offers everything you need to bake stunning macarons, including:
• Step-by-step instructions for baking perfect shells
• Simple tricks for making smooth, melt-in-your-mouth fillings
• Decorating tips for dazzling, artistic cookies
• Delectable flavors from chocolate and espresso to lemon and pistachio
Be careful. . . “Addictive.” — Time Out New York
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
Cecile Cannone is a French-born pastry chef, food writer, and owner of the Macaron Café. She has made a name for herself in the culinary world of New York City. She enjoys sharing her expertise with home bakers and professionals alike.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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Vendeur : Better World Books, Mishawaka, IN, Etats-Unis
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Vendeur : Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlande
Etat : New. 2010. 0th Edition. Paperback. A guide to baking delicious French macarons. Featuring delicious favourite flavours - like rich chocolate fudge, nutty pistachio, and creamy lemon as well as more unusual offerings such as white chocolate poppy seed, Earl Grey, and even whiskey soaked - it includes macaron recipes for different tastes. Num Pages: 144 pages, 70 color photos. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 152 x 152 x 8. Weight in Grams: 160. . . . . . N° de réf. du vendeur V9781569758205
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