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Bake Like a French Pastry Chef : Delectable Cakes, Perfect Tarts, Flaky Croissants, and More by Augustin Paluel-Marmont and Michel de Rovira (2018, Trade Paperback)
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How do croissants get their flaky layers?. What is the difference between pastry cream and Bavarian cream?. What is genoise cake?. For anyone who has asked themselves about the secrets of French pastry, Bake Like a French Pastry Chef holds these answers and many more.
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About this product
Product Identifiers
PublisherNorton & Company, Incorporated, w. w.
ISBN-101682681947
ISBN-139781682681947
eBay Product ID (ePID)239586075
Product Key Features
Book TitleBake like a French Pastry Chef : Delectable Cakes, Perfect Tarts, Flaky Croissants, and more
Number of Pages224 Pages
LanguageEnglish
Publication Year2018
TopicCourses & Dishes / Confectionery, Regional & Ethnic / French, Courses & Dishes / Pastry, Methods / Baking
IllustratorYes
GenreCooking
AuthorAugustin Paluel-Marmont, Michel De Rovira
FormatTrade Paperback
Dimensions
Item Height0.1 in
Item Weight30.1 Oz
Item Length1.1 in
Item Width0.9 in
Additional Product Features
Intended AudienceTrade
LCCN2018-013777
Dewey Edition23
Dewey Decimal641.8650944
SynopsisHow do croissants get their flaky layers? What is the difference between pastry cream and Bavarian cream? What is genoise cake? Can millefeuilles really be made in a home kitchen? For anyone who has asked themselves about the secrets of French pastry, Bake Like a French Pastry Chef holds these answers and many more. Created by the Parisian cookie masters Michel et Augustin, this comprehensive guide starts from the batters, doughs, and creams that form the building blocks of French pastry and includes complete recipes for everything from brioche to mousse-filled cakes. Step-by-step instructions, more than 700 photographs and illustrations, and down-to-earth troubleshooting tips will give readers the confidence and know-how to achieve pastry perfection. For beginners and aficionados, francophiles and pastry lovers, this charming and playful manual covers the core techniques and recipes taught in pastry schools worldwide.
LC Classification NumberTX773.R813 2018
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