The Art of Cookery Made Easy and Refined, Etc PDF Download
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Author: John MOLLARD
Publisher:
ISBN:
Category :
Languages : en
Pages : 392
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Book Description
Author: John MOLLARD
Publisher:
ISBN:
Category :
Languages : en
Pages : 392
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Book Description
Author: Hannah GLASSE
Publisher:
ISBN:
Category :
Languages : en
Pages : 494
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Book Description
Author: John Mollard
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 252
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Book Description
Author: John MOLLARD
Publisher:
ISBN:
Category :
Languages : en
Pages : 396
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Book Description
Author: James Tregaskis (Firm)
Publisher:
ISBN:
Category :
Languages : en
Pages : 1336
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Book Description
Author: Glyn Hughes
Publisher: Lulu.com
ISBN: 0244029636
Category : Cooking
Languages : en
Pages : 296
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Book Description
Collected over thirty years of research as leader of the "Foods of England" project, Glyn Hughes from the Peaks of Derbyshire brings togher over one thousand of the oddest and most forgotten of old English foods, together with actual receipts (not "recipe", that's French) to make them ... -- Back cover
Author: Hannah Glasse
Publisher:
ISBN:
Category :
Languages : en
Pages : 100
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Book Description
Author: Hannah GLASSE
Publisher:
ISBN:
Category :
Languages : en
Pages : 450
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Author: Hannah GLASSE
Publisher:
ISBN:
Category :
Languages : en
Pages : 474
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Book Description
Author: Ann Amernick
Publisher: John Wiley & Sons
ISBN: 0471443816
Category : Cooking
Languages : en
Pages : 387
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Book Description
Named one of the country's top ten pastry chefs by both Chocolatier and Pastry Art & Design magazines and nominated five times for the James Beard Pastry Chef of the Year award, Ann Amernick is one of the nation's most accomplished dessert makers. Now, in this deliciously inspiring cookbook, she shares nearly 100 recipes for artfully distinctive desserts—the summation of her long and distinguished career as a baker. Amer-nick's creations often recall familiar foods and flavors—a cheese danish, for example, or a Reese's Peanut Butter Cup—but in her hands, the familiar becomes something truly extraordinary: Apricot and Custard Danish Sandwiches, or Peanut Butter Cream Truffles with Shortbread and Raspberry Gelée. Spanning the whole range of dessert possibilities—cakes and tortes, pies and tarts, cookies and candies, cold desserts, warm desserts, and dessert sandwiches—The Art of the Dessert is filled with recipes that are as innovative and sophisticated as they are homey and unfailingly delicious. Chocolate Toffee Torte, Lemon Caramel Tartlets, Almond Lace Cookies, Amaretto Nougat Cups, Toasted Coconut Pecan Soufflé Tartlets, and Pumpkin Custard Napoleons are just a few of the dazzling creations you'll discover. For each recipe, Amernick offers detailed, step-by-step guidance on preparation, as well as sidebars that offer options for embellishing the desserts when serving. Sixteen striking full-color photographs accompany the recipes, along with Amernick's "Trucs of the Trade" and expert advice on pastry making, including basic and advanced techniques, information on equipment and ingredients, and helpful tips on creating all kinds of dessert components and garnishes, from tartlet shells to fruit leather. If you want to refine your baking skills and add some show-stopping new desserts to your repertoire, let this extraordinary cookbook by a master pastry chef be your guide.
