Big book of sweets: Holiday treats, candy, caramel, chocolate
39.99 €
The only thing available 3
Big book of sweets: Holiday treats, candy, caramel, chocolate
39.99 €
Embrace the art of the pastry chef by creating sweet masterpieces in your kitchen using simple tools and equipment and affordable ingredients. This book contains more than 60 recipes for gourmet treats that will teach you how to make soft caramel, lollipops, chocolates, including pralines and truffles, as well as marmalade, jellies, marshmallows, candied fruits and nuts, nougat, meringues, toast pastes.... You'll gain an understanding of important ingredients from sugar to gelling agents and flavorings, learn about the varieties of glazes and fillings, how to temper chocolate, how to decorate candies, how to store finished products, and other important subtleties.
The glossary clearly illustrates the basic techniques a pastry chef should know, lists the necessary utensils, and covers the heat treatment of products. The recipes, tips and ideas in the book will help you achieve excellent results in making sweet desserts, surprise your guests and loved ones, as well as realize your creative ideas in this interesting area of cooking. Mélanie Dupuis is a French bestselling cookbook author. She began her career under the guidance of Chef Hélène Darroze, a multiple Michelin-starred chef, and has worked as a culinarian at the upscale Parisian hotel Costes and at the catering chain Nomad Food & Design. The book's scientific editor is Ann Cazor, founder of Cuisine Innovation, food engineer and molecular gastronomy specialist.
The glossary clearly illustrates the basic techniques a pastry chef should know, lists the necessary utensils, and covers the heat treatment of products. The recipes, tips and ideas in the book will help you achieve excellent results in making sweet desserts, surprise your guests and loved ones, as well as realize your creative ideas in this interesting area of cooking. Mélanie Dupuis is a French bestselling cookbook author. She began her career under the guidance of Chef Hélène Darroze, a multiple Michelin-starred chef, and has worked as a culinarian at the upscale Parisian hotel Costes and at the catering chain Nomad Food & Design. The book's scientific editor is Ann Cazor, founder of Cuisine Innovation, food engineer and molecular gastronomy specialist.
See also:
- All books by the publisher
- All books by the author
- All books in the series Haute cuisine