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Author: Ali Haji
Publisher: AuthorHouse
ISBN: 1524630640
Category : Cooking
Languages : en
Pages : 545
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Book Description
Lide d'crire ce livre mest venue depuis ma premire anne de mariage quand ma femme commenait a me poser des questions concernant mon domaine quest bien-sr la ptisserie en me demandant de lui faire apprendre comment prparer des diffrents gteaux a chaque fois quon est ensemble. et l jai commenc lui crire des recettes avec des instructions qui sont devenus un manuscrit, qui a tait suivit par lide de les partager avec les autres, et aprs 20 ans lide a bien trouv son chemin. The idea of writing this book came to me from my first year of marriage when my wife was beginning to question me about my field that is pastry baking and asked me to teach her how to prepare the homemade cakes whenever were together. And there I started writing her recipes with instructions that became a manuscript, which was followed by the idea of sharing with others. And after twenty years, the idea has found its way.
Author: Ali Haji
Publisher: AuthorHouse
ISBN: 1524630640
Category : Cooking
Languages : en
Pages : 545
Get Book Here
Book Description
Lide d'crire ce livre mest venue depuis ma premire anne de mariage quand ma femme commenait a me poser des questions concernant mon domaine quest bien-sr la ptisserie en me demandant de lui faire apprendre comment prparer des diffrents gteaux a chaque fois quon est ensemble. et l jai commenc lui crire des recettes avec des instructions qui sont devenus un manuscrit, qui a tait suivit par lide de les partager avec les autres, et aprs 20 ans lide a bien trouv son chemin. The idea of writing this book came to me from my first year of marriage when my wife was beginning to question me about my field that is pastry baking and asked me to teach her how to prepare the homemade cakes whenever were together. And there I started writing her recipes with instructions that became a manuscript, which was followed by the idea of sharing with others. And after twenty years, the idea has found its way.
Author: Ali Haji
Publisher: AuthorHouse
ISBN: 152463719X
Category : Cooking
Languages : en
Pages : 320
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Book Description
lide dcrire ce livre mest venue depuis ma premire anne de mariage quand ma femme commenait a me poser des questions concernant mon domaine quest bien-sr la ptisserie en me demandant de lui faire apprendre comment prparer des diffrents gteaux a chaque fois quon est ensemble. et l jai commenc lui crire des recettes avec des instructions qui sont devenus un manuscrit, qui a tait suivit par lide de les partager avec les autres, et aprs 20 ans lide a bien trouv son chemin. The idea of writing this book came to me from my first year of marriage when my wife was beginning to question me about my field that is well-sure the pastry and asked me to teach her how to prepare the homemade cakes whenever were together. and there I started writing her recipes with instructions that became a manuscript, which was followed by the idea of sharing with others, and after 20 years the idea has found its way.
Author:
Publisher: Odile Jacob
ISBN: 2738177581
Category :
Languages : en
Pages : 233
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Book Description
Author: TONELLI Nicole
Publisher: Lavoisier
ISBN: 2743064811
Category :
Languages : en
Pages : 738
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Book Description
L’étonnante diversité des fruits et des graines (baies, drupes, akènes, arilles, hespérides…), leur symbolique, les multiples anecdotes qui y sont liées mais aussi leur culture et leur commercialisation nous entraînent dans un grand voyage autour du monde riche d’odeurs, de couleurs et de saveurs. Des Fruits et des graines comestibles du monde entier captivera l’attention du lecteur curieux. Il sera également utile aux nutritionnistes, diététiciens, enseignants et étudiants en sciences qui veulent comprendre l’origine des fruits et graines, préciser des données botaniques, connaître leur valeur nutritionnelle, leur culture et les principales maladies et ravageurs les concernant.
Author: Laetitia Perraut
Publisher: L. Perraut - Ed.Café Anglais
ISBN: 2916298584
Category : Education
Languages : en
Pages : 138
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Book Description
Author: Cheryl Wakerhauser
Publisher: Page Street Publishing
ISBN: 1624144381
Category : Cooking
Languages : en
Pages : 210
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Book Description
Cheryl Wakerhauser, the award-winning chef and owner of Pix Patisserie, brings new artistry to classic French desserts. With recipes like Le Royale, Amélie, Pear Rosemary Tart, Pistachio Picnic Cake, Bûche de Noël, Crème Brûlée Cookies and Macarons, you will be sure to wow any guest with complex flavors and textures that are unique to French pastry. French dessert is a study in components, and Cheryl breaks each recipe down, providing information on classic techniques while imbuing each recipe with a new twist. Her Amélie recipe, the winner of the Patis France Chocolate Competition, combines orange vanilla crème brûlée, glazed chocolate mousse, caramelized hazelnuts, praline crisp and orange liqueur génoise. Cheryl trained with MOF Philippe URRACA, a prestigious patisserie located in southern France. She has been featured in World of Fine Wine, Delta Sky magazine, Thrillist Portland, Food Network Magazine, The Wall Street Journal, USA Today and Bon Appétit. This book will have 41 recipes and 80 photos.
Author: Will Torrent
Publisher: Ryland Peters & Small
ISBN: 1788793250
Category : Cooking
Languages : en
Pages : 366
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Book Description
Perfect the art of French pâtisserie with over 70 classic recipes from award-winning pastry chef Will Torrent.
Author: The Editors of Think French! Magazine
Publisher: McGraw Hill Professional
ISBN: 0071702369
Category : Foreign Language Study
Languages : en
Pages : 225
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Book Description
Immerse yourself in the French language and culture Read & Think French is your ticket to building key French language skills. This book features 100-plus engaging, easy-to-read articles written by native French-speakers. Each article features a bilingual glossary on the same page that allows you to learn without stopping to look up new or unfamiliar words in a dictionary. As the you move through the book, you will gain confidence with the French language and build a vocabulary of key French words and phrases. Each chapter features several written exercises that reinforce new vocabulary and comprehension. The 70-minute companion audio CD features several of the articles read aloud by native-French speakers from various backgrounds giving you valuable practice in French listening skills. Read & Think French brings the culture of French-speaking countries to life! You will enjoy a travel narrative from Provence and a documentary on West Indies folk music as well as explore the geography of the French Alps and the streets of Montreal. Filled with engaging features such as a recipe for beigne de nos grand-mères canadiennes (traditional Canadian doughnuts), a primer on French business etiquette, a biography of French actor Mathieu Amalric, and a look at the tradition of lavender oil, perfumes, and soaps, this book gives you an insider look at French life and culture--while introducing you to 100s of new French words and phrases. Topics include: Culture; Voyages; Tradition; Célébration; Biographies; Musique et Art; Histoire; Géographie; Gastronomie; Coutumes
Author: Leonard J Hanneman
Publisher: Routledge
ISBN: 1136374558
Category : Business & Economics
Languages : en
Pages : 351
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Book Description
This classic book, widely known and used by patissiers is a professional text on the art of patisserie. In the twenty years that Patisserie has been published there have been great changes in almost every aspect of this art, and the author has thoroughly updated this new edition to take account of these. Updated in paperback format the revised edition of this classic text is now even more affordable, practical and enjoyable. Complete with the original, beautiful seventy-three colour photographs, each shows clearly how the finished product should be presented, and a wide range of diagrams demonstrate the more complex processes. New dishes have been added, for example, pavlova, sticky toffee pudding, blinis, pasta dough, frangipan apple, cheesecake, and sugar balls, while some of the existing ones have been amended or replaced. Additional information on fruits, and on using eggs or egg substitutes in patisserie have been included. Of special interest are the chapters on equipment, commodities, and hygiene, which include the provisions of the Food Hygiene (Amended) Regulations 1990, as far as they affect the patisserie section of the catering industry.
Author: Manitoba. Dept. of Education
Publisher:
ISBN:
Category : Home economics
Languages : en
Pages : 166
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Book Description
