Bachour Chocolate Download Ebook PDF Epub Online

Author : Antonio Bachour
Publisher :
Release : 2015
Page : 227
Category : Cake
ISBN 13 : 9780933477407
Description :



Author : Antonio Bachour
Publisher :
Release : 2013
Page : 136
Category : Pastry
ISBN 13 : 9780933477384
Description :



Author : Chef Zan
Publisher : Marshall Cavendish International Asia Pte Ltd
Release : 2018-05-15
Page : 130
Category : Cooking
ISBN 13 : 9814828378
Description :


Special moments are often celebrated with delectable desserts. From birthday cakes to Valentine’s Day cookies, people often use desserts to express joy and love. Inspired by her joy in bringing people closer together through sweet treats, Chef Zan presents Celebration Desserts with Chef Zan: Delightful Cakes, Cookies & Other Sweet Treats. This collection of festive recipes will excite the taste buds. You’ll find classics such as makmur peanut cookies and Christmas fruit cake, as well as creations with a twist—like a durian-serawa-inspired cake and a fruity pudding cake. While including desserts with Asian flavours, Chef Zan also offers her take on other popular treats. Special occasions will be made even more memorable with treats that taste and look amazing.


Author : LE CORDON BLEU
Grub Street Publishing
Publisher :
Release : 2018-09
Page : 521
Category :
ISBN 13 : 9781911621201
Description :


Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts, and gastronomy. The teaching teams are composed of specialists, chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia. There are 100 illustrated recipes, explained step--by--step with 1400 photographs and presented in 6 chapters: Pastries, cakes and desserts; Individual cakes and plated desserts; Pies and tarts; Outstanding and festive desserts; Biscuits and cupcakes, candies and delicacies, and finally the basics of pastry. There are famous classics such as apple strudel, carrot cake, black forest gateau, strawberry cakes, profiteroles... Simple family recipes including molten chocolate cake, cake with candied fruit, hot soufflé with vanilla, Tart Tatin... Delicious and original desserts like yuzu with white chocolate, chocolate marshmallow and violet tartlet, cream cheese and cherry velvet, pistachio cristalline... At the end of the book there is a presentation of all the utensils and ingredients needed for baking and also a glossary explaining the specific culinary terms. This is THE book for pastry lovers everywhere, from beginner to the advanced level and is the official bible for the Cordon Bleu cooking schools around the world in Europe: Paris, London, Madrid, Istanbul; the Americas: Ottawa, Mexico, Peru; Oceania: Adelaide, Melbourne, Perth, Sydney; and Asia: Tokyo, Kobe, Korea, Thailand, Malaysia, Shanghai, India, Taiwan.


Author : Christophe Adam
Publisher : Robert Rose
Release : 2017-03-22
Page : 208
Category : Cooking
ISBN 13 : 9780778805670
Description :


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's made easy by the fact that it's written by one of Europe's top pastry chefs, Christophe Adam. With its straightforward approach, full color pages and hundreds of step-by-step photos, it's 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, flavors, colors and textures, resulting in luxe eclairs that will have you reaching for seconds and thirds. Christophe has created 25 innovative recipes (both introductory and 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'll 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.


Author : William Curley
Suzue Curley
Publisher : Jacqui Small
Release : 2014-05-22
Page : 344
Category : Cooking
ISBN 13 : 9781909342217
Description :


'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 : François Payard
Tish Boyle
Publisher : HMH
Release : 2013-10-29
Page : 368
Category : Cooking
ISBN 13 : 054418646X
Description :


“A French pastry master” reveals his recipes and secrets in this dessert cookbook for both professional chefs and home bakers (Daniel Boulud, James Beard Award–winning chef). With beautiful photographs, this book from legendary pastry chef François Payard shows how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as an American culinary icon. Each recipe is a singular work of art, combining thrilling and often surprising flavors with innovative, modern techniques to create masterpieces like Blueberry Pavlova with Warm Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, Dark Chocolate Soufflé with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream. Payard also includes priceless advice on choosing ingredients and equipment and composing perfectly plated desserts, as well as personal anecdotes from his long career working in many of the world’s finest pastry kitchens. A must-have for professional bakers, it’s also accessible enough for serious home baking enthusiasts.


Author :
Publisher :
Release : 1977-04
Page :
Category : Dogs
ISBN 13 :
Description :



Author :
Publisher :
Release : 2010
Page :
Category : Cooking
ISBN 13 :
Description :



Author : Michael Zebrowski
Michael Mignano
Publisher : Hachette Digital
Release : 2017
Page : 544
Category : Baking
ISBN 13 : 9780933477636
Description :


"This book includes a comprehensive collection of 500 professionally formatted recipes covering all aspects of the pastry arts. Authorized by award winning pastry chefs Michael Mignano and Michael Zebrowski."--


Author :
Publisher :
Release : 2009
Page :
Category : Cooking
ISBN 13 :
Description :



Author :
Publisher :
Release : 1992
Page :
Category : Livestock
ISBN 13 :
Description :



Author : Cider Mill Press
Publisher : Cider Mill Press
Release : 2019-10-22
Page : 592
Category : Cooking
ISBN 13 : 1604338997
Description :


Craving chocolate? Coconut? How about apple pie with a walnut crust? Satisfy your cravings with the only intuitive dessert cookbook on the market. Craving chocolate? Coconut? How about apple pie with a walnut crust? Satisfy your cravings with the only intuitive dessert cookbook on the market. Featuring over 450 pages of mouth-watering treats organized by what you’re craving, you won’t have to settle for less when indulging your sweet tooth. With delicious gluten-free recipes and vegan baking options, no one will ever feel left out at the dessert table again. Whether you’re craving creamy chocolate or delicious peach pie, this cookbook has a sweet recipe for everyone. Turn that pie-in-the-sky dessert list into a decadent buffet with the only dessert cookbook you’ll ever need.


Author : Thomas Keller
Sebastien Rouxel
Publisher : Artisan Books
Release : 2016-10-25
Page : 400
Category : Cooking
ISBN 13 : 1579657559
Description :


Winner, IACP Cookbook Award for Food Photography & Styling (2013) #1 New York Times Bestseller Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you'll find recipes for the beloved TKOs and Oh Ohs (Keller's takes on Oreos and Hostess's Ho Hos) and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits. Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.


Author : Cedric Grolet
Publisher : Abrams
Release : 2020-10-06
Page : 284
Category : Cooking
ISBN 13 : 1647002419
Description :


The latest French patisserie cookbook from award-winning French pastry chef Cédric Grolet Opéra Pâtisserie marks the entrance of the most talented pastry chef of his generation, Cédric Grolet, into the world of boulangerie-pâtisserie. This book coincides with the opening of his new shop in the Opéra district in the heart of Paris. Far from the haute couture pastries designed at palace hotels, with Opera Pâtisserie, Grolet returns to the essentials with a collection of hearty and accessible recipes. Follow your senses through the pages to discover the very best French recipes for viennoiseries, breads, biscuits, pastries, and frozen fruit sorbets. From croissant to mille-feuille, from tarte tatin to .clairs, the book features 100 fully illustrated desserts we all love. Recipes are organized into chapters that follow the rhythm of the day. At 7 a.m., it’s time for viennoiseries and breads; at 11 a.m., it’s pastries; at 3 p.m., desserts and frozen fruits; and at 5 p.m., it’s time for the final batch of bread. Opéra Pâtisserie is the indispensable book for every pastry lover!


Author : Karen Dumonet
Publisher :
Release : 2017
Page : 379
Category : Cooking, French
ISBN 13 : 9780933477629
Description :



Author : Éditions Larousse
Publisher : Hamlyn
Release : 2020-09-03
Page : 512
Category : Cooking
ISBN 13 : 0600636992
Description :


Larousse Patisserie and Baking is the complete guide from the authoritative French cookery brand Larousse. It covers all aspects of baking - from simple everyday cakes and desserts to special occasion show-stoppers. There are more than 200 recipes included, with everything from a quick-mix yoghurt cake to salted caramel tarts and a spectacular mixed berry millefeuille. Special features on baking for children, lighter recipes and quick bakes, among many others, provide a wealth of ideas. More than 30 extremely detailed step-by-step technique sections ensure your bakes are perfect every time. The book also includes workshops on perfecting different types of pastry, handling chocolate, cooking jam and much more, demonstrated in clear, expert photography. This is everything you need to know about pastry, patisserie and baking from the cookery experts Larousse.


Author : Andrew Garrison Shotts
Publisher : Quarry Books
Release : 2007-01-01
Page : 176
Category : Cooking
ISBN 13 : 1616734957
Description :


Forget milk chocolate molded into childish candy bars. Today's chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their local specialty stores. The recent availability of bittersweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisanal chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavor combinations not typically associated with chocolates, such as chili peppers, maple syrup, and spiced chai tea. Making Artisan Chocolates shows readers how to recreate Drew's unexpected flavors at home through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies and liquors.


Author : William Curley
Publisher : Jacqui Small
Release : 2013-10-25
Page : 224
Category : Cooking
ISBN 13 : 9781909342453
Description :


Couture Chocolate examines the origins of one of the world's most popular foods--explaining the method of creating chocolate, how its quality depends to a large extent on the variety of beans used, and the differences between plain, milk and white chocolates. It reveals how some of today's most popular flavors - such as vanilla and chilli - were those favored by the pioneering Aztec chocolatiers centuries ago. William shares his techniques and most mouth-watering recipes, starting with the basics: tempering and making a bar of chocolate; advice on how to add exotic flavors like rosemary or raspberry; and introducing different textures. Once those skills have been mastered, it's time to tackle some of the authors incredible creations.


Author : Mary Bergin
Judy Gethers
Publisher : Random House Incorporated
Release : 1999
Page : 237
Category : Cooking
ISBN 13 : 9780679448334
Description :


Taste-tempting full-color photography complements a rich assortment of delectable all-chocolate, all-American recipes. 25,000 first printing. Tour.