Articles liés à Fine french desserts: Essential recipes and techniques

Fine french desserts: Essential recipes and techniques - Couverture rigide

Boué, Vincent; Stéphan, Didier; Delorme, Hubert

 
9782080201577: Fine french desserts: Essential recipes and techniques
Couverture rigide
ISBN 10 : 2080201573 ISBN 13 : 9782080201577
Editeur : FLAMMARION, 2013

Synopsis

This richly illustrated volume details 260 stepby- step recipes with in-depth explanations for kitchen novices that cover all basic techniques and desserts, grouped by category: hot or cold desserts, entremets, classic pastries, cakes, tarts, and frozen desserts. Expert chefs provide baking tips that will assure success with foolproof dough, creams and mousses, chocolate and candy, sauces, and frozen desserts. Classic and contemporary recipes feature crème brûlée, Black Forest cake, clafoutis, lemon meringue pie, profiteroles, frozen raspberry soufflé, Opéra, tarte tatin, crêpes Suzette, macaroons, gingerbread, strawberry-cherry gazpacho, mango-pineapple carpaccio, fruit taboulé, Yule log, and sugar decorations. Practical references include visual lexicons of recommended kitchen equipment and common ingredients; decorative piping models; conversion tables; a glossary; descriptions of regional French specialties and fifteen classic French desserts; and an index of recipes and main ingredients. More than 600 photographs and twenty downloadable videos of complex techniques enhance the learning experience in this essential guide for novice and established cooks alike.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de l'auteur

Hubert Delorme and Vincent Boué contributed to the award-winning French Cooking (Flammarion, 2010) and teach culinary techniques at catering schools. Didier Stéphan earned the prestigious title Meilleur Ouvrier de France and teaches cooking classes internationally.

À propos de la quatrième de couverture

This richly illustrated volume details 260 stepby- step recipes with in-depth explanations for kitchen novices that cover all basic techniques and desserts, grouped by category: hot or cold desserts, entremets, classic pastries, cakes, tarts, and frozen desserts. Expert chefs provide baking tips that will assure success with foolproof dough, creams and mousses, chocolate and candy, sauces, and frozen desserts. Classic and contemporary recipes feature crème brûlée, Black Forest cake, clafoutis, lemon meringue pie, profiteroles, frozen raspberry soufflé, Opéra, tarte tatin, crêpes Suzette, macaroons, gingerbread, strawberry-cherry gazpacho, mango-pineapple carpaccio, fruit taboulé, Yule log, and sugar decorations. Practical references include visual lexicons of recommended kitchen equipment and common ingredients; decorative piping models; conversion tables; a glossary; descriptions of regional French specialties and fifteen classic French desserts; and an index of recipes and main ingredients. More than 600 photographs and twenty downloadable videos of complex techniques enhance the learning experience in this essential guide for novice and established cooks alike.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
FLAMMARION
Date d'édition
2013
Langue
français
ISBN 10 
2080201573
ISBN 13 
9782080201577
Reliure
Relié
Nombre de pages
480
Coordonnées du fabricant
non disponible
Personne responsable
NOSOLI72
33155536069
SCLIENT@chapitre.com

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