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Learn how to bake your own traditional French pastries and desserts
Richly illustrated, and with meticulous step-by-step photos, this tribute to French patisserie is written for all people who love to bake at home - and want to be able to do it like the professionals. From beginners to the more advanced, everyone can do it using the professional tips and techniques that make baking easier.
In this book you will discover how to make delicious treats such as
Apple tart tatin
Dark chocolate millefeuille
Chocolate profiteroles
Pains au raisins
Kirsch savarins with cherry compote
Raspberry macaroons
Dark chocolate and lemon madeleines
Cherry clafoutis
Murielle Valette is head pastry chef at the Michelin-starred restaurant Ockenden Manor in Sussex.
Learn how to bake your own traditional French pastries and desserts
Richly illustrated, and with meticulous step-by-step photos, this tribute to French patisserie is written for all people who love to bake at home - and want to be able to do it like the professionals. From beginners to the more advanced, everyone can do it using the professional tips and techniques that make baking easier.
In this book you will discover how to make delicious treats such as
Apple tart tatin
Dark chocolate millefeuille
Chocolate profiteroles
Pains au raisins
Kirsch savarins with cherry compote
Raspberry macaroons
Dark chocolate and lemon madeleines
Cherry clafoutis
Murielle Valette is head pastry chef at the Michelin-starred restaurant Ockenden Manor in Sussex.
| Erscheinungsjahr: | 2013 |
|---|---|
| Medium: | Taschenbuch |
| Inhalt: | Kartoniert / Broschiert |
| ISBN-13: | 9781908974136 |
| ISBN-10: | 1908974133 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | Valette, Murielle |
| Hersteller: | Little, Brown Book Group |
| Verantwortliche Person für die EU: | preigu GmbH & Co. KG, Lengericher Landstr. 19, D-49078 Osnabrück, mail@preigu.de |
| Maße: | 244 x 187 x 22 mm |
| Von/Mit: | Murielle Valette |
| Erscheinungsdatum: | 17.10.2013 |
| Gewicht: | 0,833 kg |
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