A guide to making the classic patisserie specialties. Perfect Patisserie is designed to help ambitious home cooks take the next steps in fancy baking. It provides clear instruction on how to make the components of patisseries, shows how to assemble them, and gives over 100 inspired ways to perfect the gorgeous delights found in Parisian shops. The book has over 100 ways to perfect patisserie, with fully illustrated tips and advice, and a delicious array of traditional and unique recipes organized into the five classic categories: 1. Macarons (sometimes called French macaroons) are the "supermodels" of the cake world and have become wildly popular in recent years. This section covers the anatomy of a macaron, macaron shells, types of meringue (French, Italian, Swiss), storing and serving, plus recipes that include Crème Brûlée Macaron, Jasmine Tea Macaron, and Chocolate Orange Macaron. 2. Choux is the basis of dozens of patisserie creations. This section covers techniques for choux pastry (Pâte Choux) and piping skills, with recipes that include Blackcurrant and Liquorice Religieuse, The Perfect Chocolate Éclair, Apple Crumble and Custard Caramel Éclairs. 3. Tarts includes techniques for sweet shortcrust pastry (Pâte Sucrée) and recipes that include Tarte au Citron; Mango, Milk Chocolate and Salt Caramel Tart; and Strawberry, Pink Peppercorn, and White Chocolate Tart. 4. Gateaux/Entremet are the exquisite assembled pastries that we first think of as patisserie. There are lessons for Génoise Sponge, Mousse, and how to layer and build cakes in frames. Recipes include Green Tea, Lemon and White Chocolate Mousse Delice; Volcano Cake; and Raspberry and Pistachio Mousse Cake. 5. Petits Fours and Other Small Cakes is for such little bites as Madeleines (honey and lavender), Canelé, Tuiles and French Butter Cookies. Two final sections focus on fillings and icings, and decorating and presentation. The techniques explained include tempering chocolate and working with caramel. There is also information on how to make cake boards, stands and boxes.
Cook like a MasterChef pro in your own kitchen with a selection of stunning recipes from the hit BBC series, written by former contestants. MasterChef Sensational Puddings ensures that you finish your dinner party on a show-stopping high. Each recipes comes complete with stunning pictures of the finished dish, with step-by-step photographs to guide you through any tricky technique and presentation know-how. With delicious dishes such as gooey chocolate cake with spiced plum coulis, or citrus meringue tart with cinnamon cream, this clever little cookbook will help you win in the kitchen and make entertaining easy. The MasterChef Cook to Impress series also includes: Quick Wins (9780241333358), Amazing Mains (9780241333389), and Prepare Ahead (9780241333365).
Author: Natasha Lowe
Publisher: Simon and Schuster
Release Date: 2013-09-03
Genre: Juvenile Fiction
Ten-year-old Poppy will do anything to realize her dream of becoming a baker, although her parents insist she attend Ruthersfield, the exclusive girls school for witchcraft, where she excels despite her dislike of magic. Includes baking tips and recipes.
Author: Kevin Sylvester
Publisher: Simon and Schuster
Release Date: 2012-05-08
Genre: Juvenile Fiction
In the third book in The Neil Flambé Capers, the sudden disappearance of Neil’s skills in the kitchen is the real mystery. Could a curse to blame? World-class chef—and royal pain in the neck—Neil Flambé is used to serving his dishes to resounding applause and overwhelming approval. And Neil’s super-sensitive nose does more than enable him to cook sophisticated meals and run his own restaurant; it also allows him to help local police solve mysteries in his spare time. Then things start going wrong. His plates are returned. A group of critics visit the restaurant and leave completely dissatisfied. Worse yet, Chez Flambé is closed by an order of the Department of Health! Suddenly, Neil finds himself amid the cook-off of his life—and his entire reputation is at stake. Then he discovers the root of all his problems: a dark curse that has plagued Flambé chefs for centuries. Has Neil finally met a mess he can’t smell his way out of?
The Chocolate Log has been a comfort and joy to come to over the years. The love Cheryl puts into her food and the joy and laughter served in many forms warms the heart in the cold hills. The taste of home like it was in the good old days when a warm hearth meant something was baking. – Rocky Singh, Anchor, Award winning series Highway on My Plate, NDTV Goodtimes. The Chocolate Log is the story of Cheryl Kumar Templeton, a schoolteacher, and her husband Allan, an Indian Air Force fighter pilot, who gave up their secure comfortable careers to start a new life in Mcleodganj, a suburb situated in the foothills of the Himalayas, which Cheryl describes as ‘a microcosm of the whole world’. It was here that a new dream unfolded, and in its wake was born The Chocolate Log, a patisserie and café they have run for twenty-four years, and continue to do so till today. She writes with sympathy and affection of the local people – the Himachalis, the Tibetans, the Gaddis; of the people who slipped in and out of their lives: some of whom returned again and again to their 'karmic mountain', a destination for the soul; others who have stayed on in their memories: the idealists, the visitors who became soul friends, the eccentrics, the loonies. She generously shares with readers the recipes of a few of her many popular offerings – brown bread, chicken quiche, chocolate cake, lemon tarts, apple pie and even the special train cake she made for her granddaughter’s first birthday – which have gained her mention in the New York Times, Lonely Planet, Frommer’s, The Rough Guide, Footprints and other multi-language travel guides. But this book is not only about recipes or running a café. She speaks of the years of slogging through eighteen-hour days; months of no business and no income; of arguments, fights, frustrations, and fatigue. Of heartbreak when her granddaughter was born; of ups and downs, but also of victories – The Chocolate Log, The Cheryton Cottage Guest House, and Wine Oaks, where wines are made according to her grandfather's recipes. In Cheryl's words, ‘This is my story of imagination, successes, disappointments, struggle, pain, criticism, appreciation, but, most of all of magic! At the end of the day, and at the end of my story, I can only say – IT WAS WORTH IT ALL!’
Author: William Curley
Publisher: Jacqui Small
Release Date: 2014-05-22
'A profoundly pleasurable book which offers that rare combination of daring, accomplished technique illuminated with extraordinary simplicity and clarity. His latest must-have book will inspire and delight.' Michel and Alain Roux Patisserie reflects award-winning chocolatier, William Curley's passion for taking classic recipes and modernizing them with his own innovations. Creating top-quality patisserie is often seen as something only a trained professional can do, however with patisserie equipment now easily accessible to all, it's easy to start making perfect patisserie at home. Patisserie processes are broken down into a step-by-step guide complete with expert knowledge to produce flawless creations every time, and a series of basic recipes – covering sponges, creams and custards, pastry and syrups – provide a solid foundation in patisserie techniques as well as inspiration for aspiring creative pastry chefs. â??Packed full of mouthwatering delicious recipes, including classics such as Rhum Baba and Tarte Alsacienne that are given a modern adaptation, this gorgeous bake book will awaken and inspire the pastry chef in you!
Author: Frances Leech
Publisher: Random House
Release Date: 2013-03-04
At 5.37 a.m. my alarm goes off for the first time. By 6.09 a.m. I will be waiting on the metro platform. By 6.27 a.m. I pull open the swing door and duck under the pink curtain of the pâtisserie. I am probably last. In our tiny bakery on the other side of Paris, our cakes are made in the early morning, to preserve that freshness and crunch. Following in the footsteps of Rachel Khoo, Frances Leech has been lured to the city of love by puff pastry. For the past year she has worked in a small little French-Japanese pâtisserie where margins are small and the pressure is on. On any given day this small bakery uses 100 passionfruit and coconut mousses, 18 kg of chestnut and rum paste for Mont-Blanc tarts alone. Frances trains alongside her Japanese colleagues perfecting meringues, passionfruit mousse, millefeuille and sticky caramel as well as a working knowledge of idiomatic Japanese. She feels incompetent, clumsy, tall and gets burned a lot. But her colleagues are patient and kind and she learns to love the art of pastry, despite the early mornings.
Most of us have been wowed by the delights of French patisserie. Now Edd Kimber shows you how to recreate these recipes at home. With step-by-step photographs for basic pastry and icings, Edd guides you through the techniques, taking the fear out of a Genoise sponge and simplifying a croissant dough. Chapters include: * Sweet Treats featuring Classic Financiers, Canneles and Eclairs * Desserts & Cakes such as Cherry Clafoutis and Buche de Noel * Pastry including basic recipes for pate sablee and pate sucree and recipes to use them in * Basics - the essential icings and creams, such as Mousseline and Creme Chantilly Edd's mouthwatering recipes use bakeware found in home kitchens (no need for expensive or complex equipment) so you too can create perfect patisserie.
Author: Leonard J Hanneman
Release Date: 2009-11-03
Genre: Business & Economics
This classic book, widely known and used by patissiers is a professional text on the art of patisserie. In the twenty years that Patisserie has been published there have been great changes in almost every aspect of this art, and the author has thoroughly updated this new edition to take account of these. Updated in paperback format the revised edition of this classic text is now even more affordable, practical and enjoyable. Complete with the original, beautiful seventy-three colour photographs, each shows clearly how the finished product should be presented, and a wide range of diagrams demonstrate the more complex processes. New dishes have been added, for example, pavlova, sticky toffee pudding, blinis, pasta dough, frangipan apple, cheesecake, and sugar balls, while some of the existing ones have been amended or replaced. Additional information on fruits, and on using eggs or egg substitutes in patisserie have been included. Of special interest are the chapters on equipment, commodities, and hygiene, which include the provisions of the Food Hygiene (Amended) Regulations 1990, as far as they affect the patisserie section of the catering industry.
A Life Less...Hers Grace Mills craves being perfect almost as much as she craves raspberry scones. In fact, her life would be perfect if only she could lose ten more pounds, if only the pastry café she co-owns with her sister would turn a profit, if only the hottest guy at the gym would look her way... And then "if only" comes true. Grace is suddenly straddling two lives: an alternate reality where she's a size two, weathergirl celebrity and being chased by the hot guy. Only Mr. Gorgeous isn't very nice, and she doesn't get to eat...anything, much less bake! In her other life, she's starting to realize her sister is less than happy running the family café, and hunky Carlos, the gym's janitor, seems to have a secret crush on her. Maybe there's more to him than meets the eye... Grace is living two lives and it's beginning to cost her. Is there a way to pick one...that's perfect? 76,000 words
Based on the experiences of thousands of NYC locals, this guide features over 1,750 top food and entertaining resources. Whether you love to cook, entertain or just "do takeout," it's all here in one handy guide ??? from bakeries, caterers and florists to party sites, wine shops and much more! Also includes a color foldout map and neighborhood maps.
Author: Dr Pierre Dukan
Publisher: Hachette UK
Release Date: 2013-05-23
Losing weight on The Dukan Diet doesn't have to mean giving up the foods that you love. With The Dukan Diet Desserts and Patisseries you can follow the bestselling 4-step programme and still eat delicious sweets and puddings. Containing100 indulgent recipes which can even be eaten during the all-important weight-loss phases, The Dukan Diet Desserts and Patisseries will help you incorporate The Dukan Diet into your life so you can lose the weight you want like millions of others have around the world. Devised by Dr Pierre Dukan, a French medical doctor who has spent his career helping people to lose weight permanently, The Dukan Diet is the culmination of thirty-five years' clinical experience. Beyond its immense success in France, The Dukan Diet has been adopted by more than 50 countries and translated into 25 languages. Many international observers agree that this is the method most likely to put a stop to the world's weight problems.