New-School Sweets
Old-School Pastries with an Insanely Delicious Twist
Seiten
2021
Page Street Publishing Co. (Verlag)
978-1-64567-249-4 (ISBN)
Page Street Publishing Co. (Verlag)
978-1-64567-249-4 (ISBN)
Take everything you know about pastry and throw it out the window. Vinesh Johny and Andrés Lara, two brilliant pastry chefs, educators and friends, come together to show you pastry like you've never tasted before. With years of experience teaching in renowned pastry schools around the world, this creative duo will show you how to build exquisite treats from the ground up, using delightfully unexpected flavor combinations and carefully layered textures. Whether you're looking to level up your home baking skills or you're a pastry pro looking for some inspiration, this collection of in-depth step-by-step recipes will amaze your dinner guests and leave you feeling like a pastry magician.
Inspired by the amazing treats Vinesh and Andrés tasted while traveling the globe, these recipes are an exciting mash-up of all the delicious sweets the world has to offer. Give French classics a delicious makeover with recipes like Saffron Milk Brioche, Rocky Chocolate Financier and Cinnamon Roll Crème Brûlée. Learn to incorporate key spices for a burst of unexpected flavor in the Szechuan Peppercorn Hazelnut Tart, play with your vegetables in the Carrot Confit Pumpkin Pie and celebrate texture with the Crunchy Potato Chip Tart. Detailed directions walk you through every recipe, while special tips on timing and assembly help you to perfect your creations. With this collection, you'll master essential techniques with ease and discover the imaginative, contemporary tricks that Vinesh and Andrés use to make the art of pastry their own.
Inspired by the amazing treats Vinesh and Andrés tasted while traveling the globe, these recipes are an exciting mash-up of all the delicious sweets the world has to offer. Give French classics a delicious makeover with recipes like Saffron Milk Brioche, Rocky Chocolate Financier and Cinnamon Roll Crème Brûlée. Learn to incorporate key spices for a burst of unexpected flavor in the Szechuan Peppercorn Hazelnut Tart, play with your vegetables in the Carrot Confit Pumpkin Pie and celebrate texture with the Crunchy Potato Chip Tart. Detailed directions walk you through every recipe, while special tips on timing and assembly help you to perfect your creations. With this collection, you'll master essential techniques with ease and discover the imaginative, contemporary tricks that Vinesh and Andrés use to make the art of pastry their own.
Vinesh Johny is the co-founder of the pastry school Lavonne Academy India. He has been featured in So Good Magazine, Forbesand Verve Magazine India. He lives in Bangalore, India. Andres Lara is a pastry chef at Melissa Coppel School. He has been featured in StarChefs.com and So Good Magazine. He lives in Las Vegas, Nevada.
| Erscheinungsdatum | 04.06.2021 |
|---|---|
| Zusatzinfo | 70 photos |
| Verlagsort | Essex |
| Sprache | englisch |
| Maße | 198 x 228 mm |
| Gewicht | 632 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-10 | 1-64567-249-2 / 1645672492 |
| ISBN-13 | 978-1-64567-249-4 / 9781645672494 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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