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Stars Desserts

Emily Luchetti

18 avis par Goodreads
ISBN 10: 0060166886 / ISBN 13: 9780060166885
Edité par Harpercollins, New York, 1993
Etat : Very Good Couverture rigide
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A propos de cet article

Oversized Green buckram with gilt lettering and embossed title. Appears unread. Text is clean and white, no marks. Profusely illustrated with more than fifty-four luscious full-color photographs. "More than 150 reinterpretations of classic desserts, with recipes that strike the ideal balance between flavor and visual appeal. Among the quick and delicious recipes are those for custards, puddings and trifles, including unexpected variations like Hazelnut Crème Caramel and a Pear Cornmeal Bread Pudding. Hot desserts offer a new look at old favorites, in forms like Orange Poppyseed or Plum Soufflés. Fruits are featured prominently, in dishes like Poached Pears with Walnut Cream or Pear Charlotte. Ice creams come in unexpected flavors like Pumpkin or Ginger, while cakes such as Plum Cardamom Cake or Gingerbread with Warm Apples are simple yet rich." (from the jacket). N° de réf. du libraire M51514

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Détails bibliographiques

Titre : Stars Desserts

Éditeur : Harpercollins, New York

Date d'édition : 1993

Reliure : Hardcover

Etat du livre :Very Good

Etat de la jaquette : Very Good

Edition : First Printing

A propos de ce titre

Synopsis :

Stars has long been a mecca of good eating in the San Francisco Bay area, and one of its major attractions has been its wonderful desserts. Stars' pastry chef Emily Luchetti now offers recipes for 150 of the restaurant's best desserts which are quick, simple, quite easy to make and, of course, delicious. 50 four-color photographs.

From Library Journal:

Luchetti is the talented pastry chef of Stars, Jeremiah Tower's celebrated restaurant in San Francisco. She emphasizes flavor above all, with a fondness for reinterpreting American and European classic desserts--Hazelnut Creme Caramel, Pumpkin Steamed Pudding, Pistachio Pithiviers. Her creations are homey though certainly not unsophisticated, her presentations inviting rather than artsy. Recipe instructions are explicit, and many desserts are quite simple to prepare. Highly recommended.
Copyright 1991 Reed Business Information, Inc.

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