Pastry: Savory & Sweet

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Introduction.Pie Dough Techniques.Short Pastries.Enriched Sweet Pastries.Puff Pastry.Raised Pie Pastry.Brioche Dough.Croissant Dough.Choux Pastry.Pizza Dough.Phyllo Pastry.Basics.Glossary.Index.Acknowledgments.
From master chef Michel Roux, a gorgeous, full-color cookbook that demystifies the art of pastry making
For many home cooks, making pie and pastry can be intimidating. Now, in his exciting new cookbook, Michelin three-star chef Michel Roux shows how easy it is to prepare pastry at home just like a professional. All types of dough are covered--short crust, brioche, puff pastry, croissant, and more. Roux provides detailed, step-by-step techniques, all illustrated with stunning color photographs. He also presents a range of classic and contemporary recipes--100 in all -- with mouthwatering photographs of almost every one. Showstopping sweets include Sweet Pumpkin Tart with Toasted Almonds, Chocolate and Raspberry Tart, and Apple Turnovers. For something savory, there are Onion and Bacon Mini Pizzas, Phyllo Croustades with Seared Tuna, and Herbed Monkfish in a Puff Pastry Crust. For home cooks who want a new bible on the subject of making pie and pastry at home, this book is the answer.

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Autor: Michel Roux
ISBN-13 :: 9780470421345
ISBN: 0470421347
Erscheinungsjahr: 01.01.2009
Verlag: HOUGHTON MIFFLIN
Gewicht: 794g
Seiten: 304
Sprache: Englisch
Sonstiges: Buch, 211x170x25 mm
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