The Larousse Book of Bread PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The Larousse Book of Bread PDF full book. Access full book title The Larousse Book of Bread by . Download full books in PDF and EPUB format.
Author:
Publisher: Phaidon Press
ISBN: 9780714868875
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Step‐by‐step home baking recipes from France’s foremost culinary resource, Larousse, and Parisian master baker Éric Kayser. The Larousse Book of Bread features more than 80 home baking recipes for breads and pastries from two of France’s most trusted authorities. From traditional Boule and Cob and specialty Ryes and Multigrains, to gluten‐free Organic Sour Doughs and Spelts and sweet Brioches, Kayser’s easy‐to‐follow recipes feature detailed instructions and step‐by‐step photography. No matter if you are creating quick and simple Farmhouse Breads or gourmet treats like Croissants and Viennese Chocolate Bread, with its unique structure and a comprehensive guide to techniques, ingredients and equipment, The Larousse Book of Bread is the ideal baking resource for both home cooks and professionals.
Author:
Publisher: Phaidon Press
ISBN: 9780714868875
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Step‐by‐step home baking recipes from France’s foremost culinary resource, Larousse, and Parisian master baker Éric Kayser. The Larousse Book of Bread features more than 80 home baking recipes for breads and pastries from two of France’s most trusted authorities. From traditional Boule and Cob and specialty Ryes and Multigrains, to gluten‐free Organic Sour Doughs and Spelts and sweet Brioches, Kayser’s easy‐to‐follow recipes feature detailed instructions and step‐by‐step photography. No matter if you are creating quick and simple Farmhouse Breads or gourmet treats like Croissants and Viennese Chocolate Bread, with its unique structure and a comprehensive guide to techniques, ingredients and equipment, The Larousse Book of Bread is the ideal baking resource for both home cooks and professionals.
Author: Hubert Delorme
Publisher: Rizzoli Publications
ISBN: 2080202944
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
This bible of dessert recipes and techniques combines the finely honed skills of master pastry chefs with interactive videos and step-by-step photographs to ensure success at home. This richly illustrated volume details 260 step-by-step recipes with in-depth explanations for kitchen novices that cover all basic techniques and desserts and are 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, Christmas 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. Each recipe is rated for complexity so the home chef can gradually expand his or her baking ability through experience. 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.
Author: Eric Kayser
Publisher: Black Dog & Leventhal
ISBN: 0316473642
Category : Cooking
Languages : en
Pages : 433
Get Book Here
Book Description
Master the art of French pastry with step-by-step instructions from one of Paris's best bakers and founder of the renowned Maison Kayser. Soon after Maison Kayser opened its first shop in New York City in 2012, USA Today named it one of America's best bakeries. Not surprising considering Eric Kayser is recognized as one of the most talented artisan bakers in the world. One of the draws to this ever-growing chain is the dozens of colorful and delicate pastries found in the window every day. And now you can make them at home. Originally published in France, Maison Kayser's French Pastry Workshop provides step-by-step instruction for making dozens of classic desserts. From festive creations to simple but sophisticated fare, Kayser provides clearly written recipes and his expert insight so you can replicate his delectable creations. More than 70 recipes include his bakery bestsellers, such as raspberry macaroons, lemon meringue tartlets, Epiphany cake, Yule logs, financiers, chocolate hazelnut tarts, among others. Hundreds of full-color photos show the beautiful pastries, as well as provide visual instructions for anything tricky.
Author: Eric Kayser
Publisher: Flammarion-Pere Castor
ISBN: 9782080305565
Category : Pies
Languages : en
Pages : 0
Get Book Here
Book Description
Master baker reveals secrets for making authentic French pies, tarts, and quiches.
Author: Eric Kayser
Publisher: Flammarion-Pere Castor
ISBN: 9782080201157
Category : Bread
Languages : en
Pages : 0
Get Book Here
Book Description
Master baker Eric Kayser reveals the secret of his marvelous creations, and provides innovative and delicious ways of incorporating bread into a variety of main courses, accompaniments, and desserts.With much flair and the hand of a practiced baker, he presents his collection of sixty surprising and easy-to-follow recipes, transforming bread into a condiment in recipes such as Stuffed Mussels, Breadcrumbs with Curry, or Sausage Crumble, or the main ingredient of a dish as in Chicken with Raisin Bread Stuffing. Kayser uses bread as a plate or bowl for his bruschetta, tapas, soup, and Roasted Vegetable Salad. He reinvents the humble sandwich and offers new versions of open-faced tartine sandwiches, whether classic Foccacio with Sesame Seeds or exotic Tandoori Chicken. Rounding off this collection are irresistible desserts that are pure treasures of sweetness, such as French Toast with Caramelized Apples, Chocolate Soup, and Toasted Brioche."
Author: Yukari Sakamoto
Publisher:
ISBN: 189214574X
Category : Business & Economics
Languages : en
Pages : 306
Get Book Here
Book Description
Japanese cuisine.
Author: Vincent Boué
Publisher: Flammarion-Pere Castor
ISBN: 9782080301468
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
French cuisine can seem daunting, but it offers one of life's great pleasures. French cooking offers the step by step kitchen techniques that are the secret to success.
Author: Daniel Leader
Publisher: W W Norton & Company Incorporated
ISBN: 9780393050554
Category : Cooking
Languages : en
Pages : 355
Get Book Here
Book Description
A volume of recipes from some of Europe's most favored artisan bread bakeries continues the success of Bread Alone to present an account of the author's travels throughout Europe in search of highly coveted recipes and techniques.
Author: David Lebovitz
Publisher: Crown
ISBN: 0767932129
Category : Travel
Languages : en
Pages : 306
Get Book Here
Book Description
From the New York Times bestselling author of My Paris Kitchen and L'Appart, a deliciously funny, offbeat, and irreverent look at the city of lights, cheese, chocolate, and other confections. Like so many others, David Lebovitz dreamed about living in Paris ever since he first visited the city and after a nearly two-decade career as a pastry chef and cookbook author, he finally moved to Paris to start a new life. Having crammed all his worldly belongings into three suitcases, he arrived, hopes high, at his new apartment in the lively Bastille neighborhood. But he soon discovered it's a different world en France. From learning the ironclad rules of social conduct to the mysteries of men's footwear, from shopkeepers who work so hard not to sell you anything to the etiquette of working the right way around the cheese plate, here is David's story of how he came to fall in love with—and even understand—this glorious, yet sometimes maddening, city. When did he realize he had morphed into un vrai parisien? It might have been when he found himself considering a purchase of men's dress socks with cartoon characters on them. Or perhaps the time he went to a bank with 135 euros in hand to make a 134-euro payment, was told the bank had no change that day, and thought it was completely normal. Or when he found himself dressing up to take out the garbage because he had come to accept that in Paris appearances and image mean everything. Once you stop laughing, the more than fifty original recipes, for dishes both savory and sweet, such as Pork Loin with Brown Sugar–Bourbon Glaze, Braised Turkey in Beaujolais Nouveau with Prunes, Bacon and Bleu Cheese Cake, Chocolate-Coconut Marshmallows, Chocolate Spice Bread, Lemon-Glazed Madeleines, and Mocha–Crème Fraîche Cake, will have you running to the kitchen for your own taste of Parisian living.
Author: Frederic Bau
Publisher: Rizzoli Publications
ISBN: 208020081X
Category : Cooking
Languages : en
Pages : 418
Get Book Here
Book Description
This comprehensive, illustrated reference offers the essential building blocks and recipes for working with chocolate in the home kitchen. This cooking school in book form opens with 100 step-by-step techniques: chocolate basics (tempering, ganaches, pralines), candy fillings, decorations, doughs, creams and mousses, ice cream and sorbet, sauces, and baker’s secrets. Each method is explained in text and photographs; fourteen are further clarified on the ninety-minute DVD. Organized into nine sections, 100 recipes are simplified for the home cook: classics (Sachertorte, pro fiteroles, molten chocolate cake), tarts (chocolate-pear, nut-caramel), snacks (macaroons, waffles, brownies, choco-ginger churros), frozen desserts, special occasions (dark chocolate fondue, hazelnut-praline Yule log), and candy (truffles, lollipops, coconut bars). Each recipe is graded with a three-star rating so the home chef can gauge its complexity. Cross references to techniques, DVD footage, glossary terms, and complementary recipes make navigation easy. The volume includes practical resources: visual dictionaries of kitchen equipment and common ingredients; tips for conserving chocolate; a guide to dark, milk, and white chocolate and the importance of cocoa content; and a detailed index.
