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Author: Kazuki Hiraoka
Publisher: wwwave comics
ISBN:
Category : Comics & Graphic Novels
Languages : en
Pages : 27
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Book Description
"What's wrong with a guy who likes sweets wanting to become a pastry chef!?" Spinning my steel drill... I'll show you all, I'm the world's best pastry chef...!
Author: Kazuki Hiraoka
Publisher: wwwave comics
ISBN:
Category : Comics & Graphic Novels
Languages : en
Pages : 27
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Book Description
"What's wrong with a guy who likes sweets wanting to become a pastry chef!?" Spinning my steel drill... I'll show you all, I'm the world's best pastry chef...!
Author: Emmanuel Mollois
Publisher: University of Western Australia Press
ISBN: 9781742584966
Category : Cake
Languages : en
Pages : 0
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Book Description
Patissier is the definitive guide for lovers of French pastries and desserts. Under Emmanuel’s lively tutelage, anyone - from the curious home cook to the passionate pastry chef - can apply the techniques of the masters to create classic and delicious cakes, biscuits, pastries, desserts, macarons, tarts, and even the infamous croquembouche. This is a staple for anyone’s pantry.
Author: Raymond Calvel
Publisher: Springer Science & Business Media
ISBN: 1475768095
Category : Technology & Engineering
Languages : en
Pages : 218
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Book Description
At last, Raymond Calvel's Le Gout du Pain is available in English, translated by Ronald Wirtz. Mr. Calvel is known throughout the world for his research on the production of quality French and European hearth breads. The Taste of Bread is a thorough guide to the elements and principles behind the production of good-tasting bread, including a broad variety of bread products as flavored breads, breadsticks, croissants, brioches, and other regional baked goods. Each important aspect of the process is covered: wheat and milling characteristics of breadmaking flour dough composition oxidation in the mixing process leavening and fermentation effects of dough division and formation baking and equipment storage The English edition provides notes and information specifically on the use of North American flours and includes recipes in both metric and US units. Enhanced with new black-and-white and color photography, The Taste of Bread will be a key resource for bakers and other culinary professionals and students who must understand the complex elements that yield quality breads.
Author: George Karousos
Publisher: John Wiley & Sons
ISBN:
Category : Cooking
Languages : en
Pages : 348
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Book Description
Treasury of dessert and baking ideas for the hotel or restaurant patissier. Includes both classic desserts and up-to-date recipes reflecting current tastes and trends.
Author:
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 588
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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: Jennifer Vanderheyden
Publisher: Routledge
ISBN: 0429614810
Category : Literary Criticism
Languages : en
Pages : 235
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Book Description
This volume explores the influence of the lettre de cachet on both Diderot’s personal life and his works, beginning with an examination of Diderot’s experience as recipient of two such arrest warrants, followed by an analysis of his references to these warrants in three of his fictional works, Le Père de famille, Jacques le fataliste and Est-il bon? Est-il méchant?. A scrutiny of Diderot’s mémoire/lettre novel La Religieuse proposes that, on the basis of moral cupidity, or self-gain, Madame Simonin sends her daughter Suzanne two veiled lettres de cachet that demand her confinement to a convent. The exploration of a fascinating real-life case of Henriette-Émilie de Bautru, a young comtesse whose mother confined her to a convent as a result of a lettre de cachet also based on motives of greed, leads to an examination of the similarities between Suzanne and the Comtesse in terms of their illegitimacy, questioning of authority and subsequent rebellion. A consideration of writing and communication in La Religieuse as they relate to this rebellion leads to an investigation of Diderot’s admiration of the mystery of female genius and artistic creativity as discussed in his essay Sur les femmes. The works of Julia Kristeva, especially her Post-Scriptum addressed to Diderot at the end of her work Thérèse mon amour: Thérèse d’Avila, serve as a theoretical basis for an interpretation of Suzanne’s experience as victim of a lettre de cachet and her search for a psychological rebirth of her être caché.
Author: Henri Rabaud
Publisher:
ISBN:
Category : Operas
Languages : en
Pages : 68
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Book Description
Author: Henry Christopher Bailey
Publisher:
ISBN:
Category :
Languages : en
Pages : 334
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Book Description
Author: Pierre Hermé
Publisher: Harry N. Abrams
ISBN: 9781617691713
Category : Cooking
Languages : en
Pages : 264
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Book Description
Including more than 60 elegantly photographed recipes, Pierre Hermé Macaron is the definitive guide to macarons. The uncontested leader of French pastry chefs, Pierre Hermé has made the macaron one of the most coveted, sought-after desserts from Tokyo to Paris to New York. In this comprehensive look at the beloved pastry, the classics such as vanilla and chocolate are explored alongside Hermé's masterful inventions. His entirely original and inspired flavor combinations--such as cucumber and tangerine, wasabi cream and straw- berry, and hazelnut and asparagus--make it clear why Hermé's macarons are famous the world over. The genius pâtissier's best macarons, including many of his newest recipes, are revealed for the first time in a gorgeous volume that almost rivals the beauty of the exquisite creations featured within. Hardcover includes a removable step-by-step guide to techniques used throughout the book.
