Modern French Pastry: Innovative Techniques, Tools and Design

#ad
Page Street Publishing #ad - Blue cheese truffles anyone? a moment of Zen takes the fruit tart to a new level with the addition of crème de cassis, blackberry coulis and raspberry mousse. And the éclairs? cheryl fills them with Bourbon pastry cream and tops them with cherry jam. Cheryl trained with mof philippe URRACA, a prestigious patisserie located in southern France.

Amazing looking and tasting desserts so explicably explained it will be a tossup as to who is more impressed - you or your guests!French pastry is a study in components. Instructions for classic french pastry recipes such as pâte á choux, tart doughs and meringues are combined with modern flavors and design.

Modern French Pastry: Innovative Techniques, Tools and Design #ad - You will find no tart tatins, lemon tarts or opera cakes in this book. Modern french Pastry is not a cookbook about the classics. Simplify your life with instructional "parlor tricks" - cook lemon curd, temper chocolate and prepare pastry cream all in the microwave in minutes! Cheryl is not only a pastry chef extraordinaire but a teacher as well, offering the how's and why's to each recipe.

For the adult ice cream social, there's a Beer Float recipe complete with caramelized malted barley dipped in chocolate. Dessert oasis. Pix, edible packages sold at her Portland, is known for combining bold flavors and textures into stunning, Ore. She has been featured in thuries gastronomie, food network magazine, Vogue, Le Journal du Patissier, World of Fine Wine, The Wall Street Journal, NYT Magazine, USA Today and Bon Appétit.

#ad



Japanese Patisserie: Exploring the beautiful and delicious fusion of East meets West

#ad
Ryland Peters & Small #ad - Japanese Patisserie: Exploring the beautiful and delicious fusion of East meets West #ad - Stunning recipes for patisserie, desserts and savouries with a contemporary Japanese twist. This elegant collection is aimed at the confident home-cook who has an interest in using ingredients such as yuzu, sesame, miso and matcha.

#ad



The Elements of Dessert

#ad
Wiley #ad - In the elements of dessert, takes you on a guided tour through the innovative flavors, ingredients, professor at The Culinary Institute of America, renowned pastry chef Francisco Migoya, and techniques in the thrilling world of desserts. He begins with the fundamental elements--such as mousses, and ganaches-- revealing in each recipe how to incorporate these building blocks into inventive, doughs, unforgettable delicacies.

The Elements of Dessert #ad - Chef migoya then explores basic pastry methods and dessert and menu composition principles in 200 recipes and variations in the essential groups of pre-desserts, dessert buffets, plated desserts, passed-around desserts, and cakes and petits fours. Inspirational and instructive photographs display steps, techniques, and finished desserts.

#ad



The Art of French Pastry

#ad
Knopf #ad - Units—which will help you in all aspects of your cooking. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again.

The art of french pastry,  full of gorgeous photography and Pfeiffer’s accompanying illustrations, is a master class in pastry from a master teacher. This yields glorious results! expect to master these techniques and then indulge in exquisite recipes, such as:   ·      brioche ·      napoléons / chinois ·      lemon cream tart with meringue teardrops ·      elephant ears / mille-feuilles ·      cream puffs ·      Alsatian cinnamon rolls / palmiers ·      black forest cake ·      beignets   as well as some traditional Alsatian savory treats, and the precise weight of ingredients in grams, so Pfeiffer presents us with an amazing wealth of information—lists of necessary equipment, including:   ·    Pretzels ·    Kougelhof ·    Tarte Flambée ·    Warm Alsatian Meat Pie   Pastry is all about precision, charts on how ingredients react in different environments, with a look at their equivalent in U.

The Art of French Pastry #ad - S. In the art of french pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that. But in order to properly enjoy your “just desserts, ” so to speak; you will also learn where these delicacies originated. Jacquy pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father’s bakery in Alsace.

Winner of  the 2014 james beard award for best cookbook, dessert & BakingWhat does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry.

#ad



Dominique Ansel: The Secret Recipes

#ad
Simon & Schuster #ad - How do you catch lightning in a measuring cup?Dominique Ansel is the creator of the Cronut™, the croissant-doughnut hybrid that has taken the world by storm. Now, in his hotly anticipated debut cookbook, tempting, Ansel shares the secret to transforming the most humble ingredients into the most extraordinary, and satisfying pastries imaginable.

Dominique ansel: the secret recipes reveals the stories and recipes behind his most sought-after creations and teaches lovers of dessert everywhere how to make magic in their own kitchens. Classically trained in paris, and now the proprietor of new York’s highest rated bakery, responsible for a four-star kitchen in New York, extraordinarily delicious, Ansel has become a modern-day Willy Wonka: the creator of wildly creative, and unbelievably popular desserts.

Dominique Ansel: The Secret Recipes #ad - But he’s no one-hit wonder.

#ad



Baking and Pastry: Mastering the Art and Craft, 3rd Edition

#ad
Wiley #ad - Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, pies, quick breads, breakfast pastries, soufflés, pastry doughs, accessible instructions on the techniques for everything from yeast breads, frozen desserts, custards, cakes, and savory items to cookies, and chocolates.

In addition, and volume production, décor techniques, special-occasion cakes, savory and breakfast pastries, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, wedding cakes, making it the most comprehensive baking and pastry manual on the market.

Baking and Pastry: Mastering the Art and Craft, 3rd Edition #ad - The leading learning tool for all levels of baking and pastry ability, " the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, newly illustrated and updated Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts.

Named "best book: professional kitchen" at the international association of Culinary Professionals IACP Cookbook Awards Established by its first two editions as a lifelong kitchen reference for professional pastry chefs Includes more than 900 recipes and 645 color photographs and illustrations.

#ad



Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef: A Baking Book

#ad
Clarkson Potter #ad - Far from the conventional slice of cake at the end of a meal, Johnny’s seasonal creations—four mini desserts in a quartet of complementary flavors and textures—are a culinary adventure. These building blocks can be used to create magnificent multifaceted desserts, or they can be perfect desserts by themselves.

The result: desserts that refresh, inspire, and satisfy beyond expectations. Now imagine the same fruit distilled and carbonated for a refreshing soda, slow-roasted for a reinvented strawberry shortcake, made into a creamy strawberry ice cream and a chewy strawberry leather, and combined with coconut cream and crisp chocolate pastry.

Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef: A Baking Book #ad - In dessert fourplay, he shares his secrets and inspirations, delivering standout recipes for incredible desserts that can be served alone or combined into his signature fourplay groupings, creating the perfect sweet finale for any meal. With the home cook in mind, ice creams, granités, cookies, tuiles, sorbets, Johnny offers tips on simplifying professional recipes and provides basic recipes for transcendent cakes, and more.

Consider the strawberry: its familiar flavor and texture; its fresh, sweet smell. Alone, created by johnny iuzzini, ” or tasting, but together this “fourplay, superstar pastry chef of the celebrated four-star restaurant Jean Georges in New York, each dessert is a taste of paradise, is a sophisticated explosion of a familiar flavor that begins with the taste of strawberry rich on your tongue and ends with an effervescent tingle in your nose.

Dessert fourplay invigorates all the senses and inspires home cooks to create innovative desserts of their own. Some recipes have surprising versatility: the shiny smooth chocolate glaze Johnny uses to ice cakes doubles as the ultimate hot fudge sauce; a lemony madeleine batter becomes a layer in a cake.

#ad



The Desserts of Jordi Roca: Over 80 Dessert Recipes Conceived in EL CELLER DE CAN ROCA

#ad
Peter Pauper Press, Inc. #ad - Celebrated pastry chef jordi roca, in girona, presents more than 80 tempting dessert recipes that take readers on a journey through the seasons -- from Pineapple, of the award-winning restaurant El Celler de Can Roca, Spain, Mango, and Passion Fruit Soup to Sweet Potato with Tangerine Granita. Roca's creations exhibit a whirl of imagination, daring, and boldness, making him one of the top international influencers in the pastry scene.

He aims to give his diners a unique experience, by creating dishes intended to stimulate all the senses. Includes a brief history of the Rocas' acclaimed family restaurant. Pastry tips and techniques are also provided. Full-color photographs by Becky Lawton throughout. Jordi roca is head pastry chef of three-michelin-star-rated restaurant El Celler de Can Roca in Girona, Spain, voted World's Best Restaurant 2015 by S.

The Desserts of Jordi Roca: Over 80 Dessert Recipes Conceived in EL CELLER DE CAN ROCA #ad - Pelligrino and 2015 Best Restaurant in Europe Acqua Panna. Jordi, who runs the restaurant alongside his two brothers, expresses his creativity and love for sweet amusements one delicious dessert at a time, and is always on the lookout for new and fresh ways to surprise and delight his guests.

#ad



Maison Kayser's French Pastry Workshop

#ad
Black Dog & Leventhal #ad - Not surprising considering Eric Kayser is recognized as one of the most talented artisan bakers in the world. And now you can make them at home. Hundreds of full-color photos show the beautiful pastries, as well as provide visual instructions for anything tricky. Master the art of french pastry with step-by-step instructions from one of Paris's best bakers and founder of the renowned Maison Kayser.

Soon after maison kayser opened its first shop in New York City in 2012, USA Today named it one of America's best bakeries. Originally published in france, Maison Kayser's French Pastry Workshop provides step-by-step instruction for making dozens of classic desserts. More than 70 recipes include his bakery bestsellers, such as raspberry macaroons, Epiphany cake, chocolate hazelnut tarts, lemon meringue tartlets, financiers, Yule logs, among others.

Maison Kayser's French Pastry Workshop #ad - From festive creations to simple but sophisticated fare, Kayser provides clearly written recipes and his expert insight so you can replicate his delectable creations. One of the draws to this ever-growing chain is the dozens of colorful and delicate pastries found in the window every day.

#ad



Frozen Desserts: A Comprehensive Guide for Food Service Operations

#ad
Wiley #ad - An instructor's manual and companion website are also available for classroom use. Introductory chapters include: the history and evolution of frozen desserts ingredients including dairy products, emulsifiers, stabilizers, fruits, semi-freddos, and frozen mousses and souffles Each recipe chapter covers both classic and modern small-batch production techniques, production equipment, basic formulas, which include sorbet and granites Aerated Still-Frozen Desserts, and storage and serving containers essentials on storage, and flavors equipment including churning machines, gelato, sugars, and production and serving techniques Recipe chapters cover: Dairy-Based Frozen Desserts, and sherbet Non-Dairy Desserts, sanitation, which include parfaits, which include ice cream, and both basic and advanced base recipes.

The final chapter, garnish, makes use of these base recipes and shows readers how to produce, "Finished Items", frozen cakes, and serve small desserts, plated desserts, plate, and even frozen accompaniments to savory courses. Recipes are illustrated throughout by full-color beauty photographs. It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic information a pastry professional needs.

#ad



Patisserie Maison: The step-by-step guide to simple sweet pastries for the home baker

#ad
Ebury Digital #ad - Patisserie, the art of the maître pâtissier, is the most admired style of baking in the world and requires the highest level of skill. With creations including lavender and orange eclairs, tarte tropizienne, Paris brest and cassis kir royal mousse, gateau Saint Honore, Patisserie Maison opens up the world of divine sweet creations to novices as well as more experienced cooks.

Patisserie Maison: The step-by-step guide to simple sweet pastries for the home baker #ad - Richard effortlessly guides you through challenging techniques with step-by-step photography and over 50 easy-to-follow recipes for the most revered and celebrated biscuits, tarts, meringues, sponges, eclairs and other classic desserts. With richard’s expert help, bavarois, you will soon be creating authentic sweet tarts, galettes, macarons and mousses.

In this new book master baker and bestselling author Richard Bertinet makes patisserie accessible to home bakers.

#ad