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A French pastry chef providers the tools and instruction you need to master the art of classic French bread and dough-based baked goods with this stunning cookbook featuring 100 recipes, infographics, 500 handy step-by-step photos, and an illustrated glossary.In this gorgeous bread bible, chef Rodolphe Landemaine simplifies the art of French baking as he teaches home cooks how to create a range of scrumptious French breads, including baguettes, brioche Parisienne, croissants, chestnut bread, petits gateaux, financers, and chouquettes. He provides clear, step-by-step instructions beginning with fundamental ingredients (flour, yeast, sourdough starter), recipes for basic doughs (bread dough, brioche dough, croissant dough), and fillings (pastry cream, almond cream, compote). He then teaches you the techniques such as kneading, fermentation, and shaping that are the heart of French baking.Landemaine follows these hands-on instructions with sixty recipes. He explains how preparation adds texture and flavor to each recipe, breaks down the techniques involved in its creation, and includes helpful photos for every step, as well as one large full-page photo of the finished bread. French Bread at Home also contains a helpful illustrated glossary that provides detailed directions to help you perfect your baking skills, from stocking key utensils to filling and decorating pastries to washes and methods for working with dough. The directions are accompanied by helpful how-to photos.A sophisticated, comprehensive, and accessible visual cookbook, French Bread at Home is your essential guide to making and enjoying mouthwatering French baked goods in your own kitchen.

Zustand: Sehr gut - Gepflegter, sauberer Zustand. Seiten: 304 Produktart: Bücher

A French pastry chef providers the tools and instruction you need to master the art of classic French bread and dough-based baked goods with this stunning cookbook featuring 100 recipes, infographics, 500 handy step-by-step photos, and an illustrated glossary.In this gorgeous bread bible, chef Rodolphe Landemaine simplifies the art of French baking as he teaches home cooks how to create a range of scrumptious French breads, including baguettes, brioche Parisienne, croissants, chestnut bread, petits gateaux, financers, and chouquettes. He provides clear, step-by-step instructions beginning with fundamental ingredients (flour, yeast, sourdough starter), recipes for basic doughs (bread dough, brioche dough, croissant dough), and fillings (pastry cream, almond cream, compote). He then teaches you the techniques such as kneading, fermentation, and shaping that are the heart of French baking.Landemaine follows these hands-on instructions with sixty recipes. He explains how preparation adds texture and flavor to each recipe, breaks down the techniques involved in its creation, and includes helpful photos for every step, as well as one large full-page photo of the finished bread. French Bread at Home also contains a helpful illustrated glossary that provides detailed directions to help you perfect your baking skills, from stocking key utensils to filling and decorating pastries to washes and methods for working with dough. The directions are accompanied by helpful how-to photos.A sophisticated, comprehensive, and accessible visual cookbook, French Bread at Home is your essential guide to making and enjoying mouthwatering French baked goods in your own kitchen.

    The compelling aroma of fresh, buttery croissants, the delicacy of Savarin au Chantilly, the bliss of the chocolate-mousse Le Pleyel, these are just a few of the specialties that make Parisian boulangeries and pâtisseries the best in the world. Now, in the sequel to her acclaimed Paris Bistro Cooking, Linda Dannenberg presents the gourmet breads and pastries from thirteen of Paris's unsurpassed bakeries and pastry shops.     PARIS BOULANGERIE-PÂTISSERIE offers more than 70 tempting recipes, including Bombes Amandés (Lemon-Almond Cakes) and Mousse au Caramel et aux Poires (Caramel-Pear Mousse Cake) from Paris's oldest pâtisserie, Stohrer; the signature Délice cake (Chodolate-Cream-and-Chocolate-Macaroon Cake) and lace Florentins from the world-renowned chocolatier Maison du Chocolat; and Pain de Campagne (Hearty Country Loaf) and the classic Gougerés (Giant Gruyére Cheese Puffs) from the archetypal neighborhood bakery Haupois. Linda Dannenberg gathered these one-of-a-kind recipes from the great bakers themselves, and presents them in clear, easy-to-understand recipes specially designed for the American home kitchen.     More than 150 spectacular photographs and evocative descriptions of the bakeries and the people behind them bring the essence of Paris to your kitchen. PARIS BOULANGERIE-PÂTISSERIE is rounded out with a comprehensive guide to authentic French utensils (although most recipes can be prepared using equipment found in ordinary kitchens), and a directory that includes sources for everything from crystallized violets to baking stones.     PARIS BOULANGERIE-PÂTISSERIE is the quintessential cookbook featuring the peerless baked goods from the most romantic city in the world.

Book is in Used-VeryGood condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain very limited notes and highlighting. 3.46

    The compelling aroma of fresh, buttery croissants, the delicacy of Savarin au Chantilly, the bliss of the chocolate-mousse Le Pleyel, these are just a few of the specialties that make Parisian boulangeries and pâtisseries the best in the world. Now, in the sequel to her acclaimed Paris Bistro Cooking, Linda Dannenberg presents the gourmet breads and pastries from thirteen of Paris's unsurpassed bakeries and pastry shops.     PARIS BOULANGERIE-PÂTISSERIE offers more than 70 tempting recipes, including Bombes Amandés (Lemon-Almond Cakes) and Mousse au Caramel et aux Poires (Caramel-Pear Mousse Cake) from Paris's oldest pâtisserie, Stohrer; the signature Délice cake (Chodolate-Cream-and-Chocolate-Macaroon Cake) and lace Florentins from the world-renowned chocolatier Maison du Chocolat; and Pain de Campagne (Hearty Country Loaf) and the classic Gougerés (Giant Gruyére Cheese Puffs) from the archetypal neighborhood bakery Haupois. Linda Dannenberg gathered these one-of-a-kind recipes from the great bakers themselves, and presents them in clear, easy-to-understand recipes specially designed for the American home kitchen.     More than 150 spectacular photographs and evocative descriptions of the bakeries and the people behind them bring the essence of Paris to your kitchen. PARIS BOULANGERIE-PÂTISSERIE is rounded out with a comprehensive guide to authentic French utensils (although most recipes can be prepared using equipment found in ordinary kitchens), and a directory that includes sources for everything from crystallized violets to baking stones.     PARIS BOULANGERIE-PÂTISSERIE is the quintessential cookbook featuring the peerless baked goods from the most romantic city in the world.

Recipes from the master baker presented in colorfully illustrated large format includes seventy recipes for a wide variety of pastries and covering the range of French regions and styles.

ÉTAT DE NEUF / NEW CONDITION 539998 9782080264695 Les images peuvent varier aucun retour possible pour un erreur d'image puisque nous n'en sommes pas responsables elles sont automatisées par le site internet 2

Good condition. This is the average used book, that has all pages or leaves present, but may include writing. Book may be ex-library with stamps and stickers. 2.05

New Book. Shipped From Uk. This Book Is Printed On Demand. Established Seller Since 2000.

Livre a L?etat de Neuf. Expedie Sous 3 Jours Ouvres. Numero de Suivi Communique Avant Envoi, Emballage Renforce. Ean:9782379450891

R300309099: 2021. In-4. Relié. Etat d'usage, Coins frottés, Dos abîmé, Intérieur acceptable. 319 pages - nombreuses photos en couleurs hors texte. Dos décollé des cahiers. 1er plat scotché. Coiffes abîmées. . . . Classification Dewey : 641.5-Cuisine, art culinaire

Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.

"An invaluable guide for beginning bakers."—The New York Times An irresistible account of bread, bread baking, and one home baker’s journey to master his craft In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette—which later beat out professional bakeries to win the “Best Baguette of D.C.”—but his knowledge of bread, from seed to table. For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs. Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread.

The major new cookbook by the pioneer from Bread Alone, who revolutionized American artisan bread baking, with 60 recipes inspired by bakers around the world.At twenty-two, Daniel Leader stumbled across the intoxicating perfume of bread baking in the back room of a Parisian boulangerie, and he has loved and devoted himself to making quality bread ever since. He went on to create Bread Alone, the now-iconic bakery that has become one of the most beloved artisan bread companies in the country. Today, professional bakers and bread enthusiasts from all over the world flock to Bread Alone's headquarters in the Catskills to learn Dan's signature techniques and baking philosophy.But though Leader is a towering figure in bread baking, he still considers himself a student of the craft, and his curiosity is boundless. In this groundbreaking book, he offers a comprehensive picture of bread baking today for the enthusiastic home baker. With inspiration from a community of millers, farmers, bakers, and scientists, Living Bread provides a fascinating look into the way artisan bread baking has evolved and continues to change--from wheat farming practices and advances in milling, to sourdough starters and the mechanics of mixing dough. Influenced by art and science in equal measure, Leader presents exciting twists on classics such as Curry Tomato Ciabatta, Vegan Brioche, and Chocolate Sourdough Babka, as well as traditional recipes. Sprinkled with anecdotes and evocative photos from Leader's own travels and encounters with artisans who have influenced him, Living Bread is a love letter, and a cutting-edge guide, to the practice of making "good bread."

Après Le Grand Livre de cuisine, voici l'art des douceurs selon Alain Ducasse et Frédéric Robert. Pâtisserie, viennoiserie, boulangerie, confiserie, travail du chocolat, des glaces et des sorbets, des fruits et des arômes : rien n'y manque, tant les recettes classiques et les bases que des créations audacieuses portant la marque d'un style concentré et architecturé. Cette " cuisine du sucré " est en continuité parfaite avec l'art du salé : un bon repas est un plaisir harmonieux, et l'arrivée du dessert ne doit provoquer aucune rupture de ton. Ce livre à la fois technique, encyclopédique et inspiré est aussi un livre de gourmandise ouvert sur le monde, proposant de nombreux desserts d'ailleurs (Italie, monde anglo-saxon...). La structure de l'ouvrage basée sur les ingrédients, reflète la philosophie d'Alain Ducasse : la technique ne doit pas dissimuler le produit mais le mettre en valeur, respecter sa nature propre. Au fil des recettes, on peut s'initier à ce savoir-faire à la fois ancien et nouveau, cultivant la justesse des proportions et laissant aux choses " le goût de ce qu'elles sont ". On évite l'excès de sucre, on recherche l'intensité des saveurs, la texture et la légèreté, la rapidité d'exécution. La pâtisserie est un art précis, mais aussi spontané et immédiat. Ce livre est la synthèse de la tradition pâtissière et de la modernité. --Ce texte fait référence à une édition épuisée ou non disponible de ce titre.

See below for English description.L'amie d'Ève, Marise, a une petite soeur qui ne peut voler de ses propres ailes. Alors la classe d'Ève décide d'organiser une collecte de fonds afin de lui acheter une superbe chaise-volante! La moitié de la classe ouvre une boulangerie pour amasser des fonds, tandis que l'autre moitié ouvre un magasin de friandises. Bientôt, les hiboux se font une concurrence féroce pour ètre le magasin qui amassera le plus d'argent. Ève saura-t-elle regrouper tous les élèves de sa classe afin qu'ils travaillent en équipe? Ève's friend Macy has a little sister who can't fly on her own. So Ève's classmates decide to raise money to buy her a super-cool flying chair! Half of the class opens a bakery to raise the money. The other half opens a candy store. Soon the owls are competing to see whose shop can make the most money. But they will all need to work together to raise enough money for the special chair. Can Ève bring everyone together to work as a team?Original title: Owl Diaries #7: The Wildwood Bakery

Have you ever walked into a half-empty Parisian restaurant, only to be told that it's "complet"? Attempted to say "merci beaucoup" and accidentally complimented someone's physique? Been overlooked at the boulangerie due to your adherence to the bizarre foreign custom of waiting in line? Well, you're not alone. The internationally bestselling author of A Year in the Merde and In the Merde for Love has been there too, and he is here to help. In Talk to the Snail, Stephen Clarke distills the fruits of years spent in the French trenches into a truly handy (and hilarious) book of advice. Read this book, and find out how to get good service from the grumpiest waiter; be exquisitely polite and brutally rude at the same time; and employ the language of l'amour and le sexe. Everything you need is here in this funny, informative, and seriously useful guide to getting what you really want from the French. Stephen Clarke is a British journalist and the internationally bestselling author of A Year in the Merde and In the Merde for Love, which describe the misadventures of Paul West in France. He himself has lived in France for twelve years. Praise for A Year on the Merde: "Clarke renders the flavor of life in Paris impeccably: the endless strikes, the sadistic receptionists, the crooked schemes by which the wealthy and well-connected land low-rent apartments...Clarke's eye for detail is terrific."-Washington Post "Call him the anti-Mayle. Stephen Clarke is acerbic, insulting, un-PC and mostly hilarious."-San Francisco Chronicle "Combines the gaffes of Bridget Jones with the boldness of James Bond...Clarke's sharp eye for detail and relentless wit make even the most quotidian task seem surreal."-Publishers Weekly