Eclairs
Easy, Elegant and Modern Recipes
Seiten
2017
Robert Rose Inc (Verlag)
978-0-7788-0567-0 (ISBN)
Robert Rose Inc (Verlag)
978-0-7788-0567-0 (ISBN)
Making the classic French pastry at home is much easier with the help one of Europe's top pastry chefs and hundreds of step-by-step instructions and colour photographs.
The newest darling in the world of baking - the classic French pastry has been embraced by a whole new generation of bakers. Making this classic at home is much easier than you think. And it is made easy by the fact that this book is written by one of Europe's top pastry chefs, Christophe Adam. With its straightforward approach, full colour pages and hundreds of step-by-step photographs, it is as though Christophe were by your side giving you a lesson in your home kitchen. Over the last dozen years, Christophe has perfected the eclair and has turned it into a gourmet delight which marries unconventional and imaginative fruits, flavours, colours and textures, resulting in deluxe eclairs that will have you reaching for seconds and thirds. Christophe has created 35 recipes (15 introductory level and 20 intermediate/advanced) that will be perfect for everything from casual gatherings with family and friends, to formal celebrations. With these easy-to-follow instructions and some practice with the basic techniques you will soon be mastering these recipes as well as inventing new ones of your own.
Some of Christophe's creations include Chocolate Popping Sugar Eclairs, Hazelnut Praline, Caramel-Peanut, Lemon, Cherry-Raspberry Sugared Almond Eclairs, Fig Eclairs, Pistachio-Orange Eclairs, Vanilla Eclairs, Raspberry-Passion Fruit Eclairs and Hazelnut Mix Eclairs. A complete list of utensils, a few simple rules and invaluable tips and techniques are sprinkled throughout and will be hugely appealing to novice and experienced bakers.
The newest darling in the world of baking - the classic French pastry has been embraced by a whole new generation of bakers. Making this classic at home is much easier than you think. And it is made easy by the fact that this book is written by one of Europe's top pastry chefs, Christophe Adam. With its straightforward approach, full colour pages and hundreds of step-by-step photographs, it is as though Christophe were by your side giving you a lesson in your home kitchen. Over the last dozen years, Christophe has perfected the eclair and has turned it into a gourmet delight which marries unconventional and imaginative fruits, flavours, colours and textures, resulting in deluxe eclairs that will have you reaching for seconds and thirds. Christophe has created 35 recipes (15 introductory level and 20 intermediate/advanced) that will be perfect for everything from casual gatherings with family and friends, to formal celebrations. With these easy-to-follow instructions and some practice with the basic techniques you will soon be mastering these recipes as well as inventing new ones of your own.
Some of Christophe's creations include Chocolate Popping Sugar Eclairs, Hazelnut Praline, Caramel-Peanut, Lemon, Cherry-Raspberry Sugared Almond Eclairs, Fig Eclairs, Pistachio-Orange Eclairs, Vanilla Eclairs, Raspberry-Passion Fruit Eclairs and Hazelnut Mix Eclairs. A complete list of utensils, a few simple rules and invaluable tips and techniques are sprinkled throughout and will be hugely appealing to novice and experienced bakers.
Christophe Adam has had a remarkable career that has taken him from Michelin-starred restaurants in London to a burgeoning career as a luxury food purveyor with boutiques in Paris and Tokyo.
| Erscheinungsdatum | 17.02.2017 |
|---|---|
| Zusatzinfo | full color throughout, 500+ step-by-step photographs, index; 500 Illustrations |
| Verlagsort | Willowdale |
| Sprache | englisch |
| Maße | 197 x 267 mm |
| Gewicht | 712 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-10 | 0-7788-0567-0 / 0778805670 |
| ISBN-13 | 978-0-7788-0567-0 / 9780778805670 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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