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Author: Aurélien Cohen
Publisher:
ISBN: 9782263180606
Category :
Languages : fr
Pages : 0
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Book Description
Chef pâtissier passionné, Aurélien Cohen voit la pâtisserie comme une oeuvre d'art qu'on construit, faite d'associations de saveurs et de textures. Pistaches, coco, chocolat, noisettes, citron... viennent se mêler avec finesse au crémeux, au moelleux, à l'onctuosité, au craquant ou au croustillant. Une vraie histoire d'archi-texture de la pâtisserie... Pour son premier livre, Aurélien Cohen avait à coeur de partager sa passion en rendant ses créations accessibles, avec des recettes détaillées, des photos soulignant la délicatesse de ses réalisations et des illustrations venant relever avec justesse les coupes et les textures. Tel un cahier de création, il propose ainsi dans cet ouvrage de découvrir les secrets de ses recettes signature : la Tartelette Miss pistache, le chou éclair chocolat, l'entremets sweet Dulcey passion pécan, le cake marbré utime 2. 0, mais aussi des créations inédites : la tarte figues cream cheese, le saint-honoré sésame noir, le cake vanille, le mi-cuit confiture de lait... Le tout accompagné de courts textes venant expliquer l'origine d'une recette, la naissance d'une association, la rencontre de plusieurs textures...
Author: Loren Ruth Lerner
Publisher: University of Toronto Press
ISBN: 9780802058560
Category : Architecture
Languages : en
Pages : 1646
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Book Description
Identifies and summarizes thousands of books, article, exhibition catalogues, government publications, and theses published in many countries and in several languages from the early nineteenth century to 1981.
Author: Pierre Hermé
Publisher: Sternberg Press
ISBN: 9783956791390
Category : Baking
Languages : en
Pages : 0
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Book Description
On November 27, 2012, world-renowned pastry chef Pierre Hermé arrived at Harvard University from Paris. He brought five chefs, two assistants, 600 sheets of gelatin, 150 eggs, 68 pounds of caster sugar, 40 pounds of unsalted butter, 32 pounds of cream, 25 pounds of milk chocolate couverture, 11 pounds of grated wasabi, and the alchemic techniques to transform these ingredients into an elaborate "lecture de pâtisserie." Together with Savinien Caracostea and Sanford Kwinter, he methodically deconstructed four conceptual desserts for 400 spectator-diners. The Architecture of Taste recaptures this night and the physiological effects of Hermé's pastry visions. Contributors Savinien Caracostea, Pierre Hermé, Sanford Kwinter The Incidents is a series of publications based on events that occured at the Harvard University Graduate School of Design between 1936 and tomorrow. Edited by Jennifer Sigler and Leah Whitman-Salkin Copublished with the Harvard University Graduate School of Design
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 476
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Book Description
Author: Thomas Teffri-Chambelland
Publisher:
ISBN: 9782957261116
Category : Baking
Languages : en
Pages : 261
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Book Description
A comprehensive treatise on the subject of sweet leavened doughs fermented with natural leaven
Author:
Publisher:
ISBN:
Category : Bibliography
Languages : en
Pages : 1114
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Book Description
Author: Daniel Ramée
Publisher:
ISBN:
Category : Architecture
Languages : fr
Pages : 512
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Book Description
Author: Centre de recherches archéologiques
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 420
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Book Description
Donauraum - Balkan - Orient.
Author: Christophe Felder
Publisher: Rizzoli Publications
ISBN: 0847869156
Category : Cooking
Languages : en
Pages : 0
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Book Description
A delightful volume devoted to the delicate, charming treats that are the soul of France's neighborhood patisseries. With Felder's expert guidance, any home cook can now re-create the sweet enchantments and small indulgences that are the hallmark of many a holiday in France. Christophe Felder, along with his longtime collaborator, Camille Lesecq, are back with a new volume that focuses upon the delightful small pastries that are one of the highlights of the art of French baking. Both children and adults adore these often bite-size indulgences. Included here are all the fundamental recipes--the classics and the traditional favorites--along with original, inventive creations. Recipes include amandines, babas, biscuits, bostocks, creams, croquantes, croustillons, financiers, flans, madeleines, Alsatian manderlis, Napoleans, petits fours, sablés, tartlets, and much more. The book opens with a section on twenty-seven base recipes from which all others can be made, including pâte brisée, pâte sucrée, sablé breton, dacquoise, pâte á choux, feuilletée rapide, and crème pâtissière. It is then divided into chapters of increasing complexity, with a final chapter on "funny" cakes--playfully decorated small cakes designed to delight children or for parties. Each recipe comes with precise preparation and cooking times, step-by-step decorating tips, and suggestions for vegan and gluten-free alternatives--this seemingly petite package contains a wide range of sweet and simple pleasures to delight big and small gourmets alike.
Author: Library of Congress
Publisher:
ISBN:
Category : Catalogs, Union
Languages : en
Pages : 712
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Book Description
Author: Marc Emery
Publisher: Birkhäuser
ISBN:
Category : Architecture
Languages : en
Pages : 152
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Book Description
Whilst France's contemporary architecture is highly regarded throughout the world, her architects have hardly been leading protagonists in the debate on ecological building. The developments featured in this book, however, should serve to correct this impression. Between 1999- 2002 Electricité de France (EDF) initiated an ambitious research programme to bring together first-class architects and innovative technologies involving renewable energy, strategies to reduce energy consumption, newly developed software programs to support ecologically oriented architectural design etc. The goal was to create sustainable and aesthetically pleasing architecture. This book documents the submissions from both established and younger architects. Amongst those included are Jacques Ferrier, Christian Hauvette, Marc Mimram and François Roche.
