This richly illustrated volume details 260 step-by-step recipes with in-depth explanations for kitchen novices that cover all basic techniques and desserts and are grouped by category: hot or cold desserts, entremets, classic pastries, ...
From flaky croissants to paper-thin mille-feuille, and from the chestnut cream–filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step—from basic techniques to Michelin-level ...
"Antonio Bachour is one of the most prolific pastry chefs in the world. His creations seem to come out so easily and quickly, yet all of them taste as good as they look. This is Bachour's 3rd book in 3 years and nothing like the first two.
... Christophe Michalak , referred to in his shops as " Miss K. " Finally , the veil is lifted on how it's made . It was in 2002 , when he was pastry chef at the Plaza Athénée , that Christophe Michalak invented the dessert that became his ...
... christophemichalak.com Master pâtissier Christophe Michalak's patisseries combine flavour with a playful touch sweet burger anyone ? ( It's a crunchy vanilla , sesame and chocolate affair ) . Or try the fluorescently beautiful lime ...
Fruit is a lush cookbook presenting award-winning pastry chef Cédric Grolet's fruit-based haute couture pastries like works of art.
... CHRISTOPHE MICHALAK 21⁄2 cups / 286 grams confectioners ' sugar 1/3 cup freshly squeezed lemon juice 3 tablespoons extra - virgin olive oil This glaze is adapted from one that pâtissier Christophe Michalak makes . Use an excellent ...
From the classics—chocolate mousse, custard tart, éclairs, profiteroles, macarons—to celebration cakes and sophisticated plated desserts, this volume presents 76 recipes for all occasions, from quick desserts to festive specialties, ...
Recipes are divided by food type: seafood, vegetables, meat (including his acclaimed steak), fruit, dairy, wheat and bases. Lennox also tells about his own journey with restaurants in different countries