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, ...
Author: Hubert Delorme
Publisher: Flammarion-Pere Castor
This bible of dessert recipes and techniques combines the finely honed skills of master pastry chefs with interactive videos and step-by-step photographs to ensure success at home. 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, cakes, tarts, and frozen desserts. Expert chefs provide baking tips that will assure success with foolproof dough, creams and mousses, chocolate and candy, sauces, and frozen desserts. Classic and contemporary recipes feature crème brûlée, Black Forest cake, clafoutis, lemon meringue pie, profiteroles, frozen raspberry soufflé, Opéra, tarte tatin, crêpes Suzette, macaroons, gingerbread, strawberry-cherry gazpacho, mango-pineapple carpaccio, fruit taboulé, Christmas log, and sugar decorations. Practical references include visual lexicons of recommended kitchen equipment and common ingredients; decorative piping models; conversion tables; a glossary; descriptions of regional French specialties and fifteen classic French desserts; and an index of recipes and main ingredients. Each recipe is rated for complexity so the home chef can gradually expand his or her baking ability through experience. More than 600 photographs and twenty downloadable videos of complex techniques enhance the learning experience in this essential guide for novice and established cooks alike.
Serves 8 Charlottes are a traditional French dessert. It refers to any cake using
biscuits (usually sponge fingers) as a container which is filled with any kind of
cream and/or fruit. In this recipe, I have used a chocolate filling and bananas but
Author: Christelle Le Ru
Publisher: Christelle Le Ru
Have you ever dreamt of a fabulous French "patisserie"? Do you enjoy baking for your family and friends, or do you simply have a sweet tooth? If either applies to you, this is the book you need. Full of truly fabulous and easy-to-make recipes, it is your key to the kingdom of sweetness and will guarantee your reputation as a chef. It is made up of three sections dedicated respectively to chocolate puddings, fruit desserts and finger food. The recipes, by a French author who lives in New Zealand, are original, authentic and simply irresistible, and all use readily available ingredients. Beautiful colour-pictures illustrating every single dessert throughout the book make it a delight to look at and will tempt you to demonstrate your talent in the kitchen. Whatever dessert you decide to try out, you won't be disappointed. Be prepared to have your guests begging for more!
This book is a compilation of 25 of the most popular French desserts you can think of, from crepes to cr'me br'l'e, you name it! Many of these recipes can be served on many occasions, and some are simple that even novice chefs can give it a go. So what are you waiting for? Learn the recipes now and be prepared to get overwhelmed by all of the compliments you'll be getting from your friends and family!
What I learned over the many years I lived in France and from my extensive
traveling throughout the country, is that French desserts— the ones the French
make in their homes—are easy to make. Sophisticated pastries are a high art in
Author: Hillary Davis
Publisher: Gibbs Smith
They’re all sweet, they’re all delectable, and they’re all homemade. Hillary Davis celebrates her favorite French desserts, plus regional specialties with an ode to Italy, Spain, Germany, and Switzerland. Her focus is on creating homey comfort food that French people make for themselves. The book is divided into chapters focusing on specific types of desserts, with recipes for quick fixes and those with longer preparation times. You will find cakes, cookies, tarts, candies, puff pastry, waffles, crepes, and more. Recipes include such treats as: Giant Break-and-Share Cookie, Chocolate on Chocolate Tart with Raspberries, Tart Lime and Yogurt Loaf Cake with Sugared Lime Drizzle, and Peach Melba with Muddled Vanilla Ice Cream. Hillary Davis, food journalist, cooking instructor, and writer and creator of the popular food blog Marche Dimanche, is a long-time food columnist and restaurant critic for New Hampshire Magazine, and her work has been featured in many national and international magazine and website articles. She is also the author of Cuisine Nicoise and has been a food and travel lecturer on Royal Caribbean and Celebrity cruise lines. She lives in New Hampshire. Steven Rothfeld is a world-class photographer specializing in luxury imagery. His book credits include The Tuscan Sun Cookbook, Bringing Tuscany Home, Simply French, In the Shade of the Vines, Entrez, The French Cook—Sauces, and Hungry for France. He divides his time between destinations throughout the world and his home in Napa Valley. Please visit www.stevenrothfeld.com.
Master Baking Delicious French Desserts and Much More!This Book Includes: All the basic information you will need to get started with Baking 50 Recipes of Baked French Desserts Bonus: 250 Muffin and Cupcake Recipes Bonus: 155 Cookie Recipes ...
Author: Anna Goldman
Master Baking Delicious French Desserts and Much More!This Book Includes: All the basic information you will need to get started with Baking 50 Recipes of Baked French Desserts Bonus: 250 Muffin and Cupcake Recipes Bonus: 155 Cookie Recipes Bonus: 202 Cake Recipes
Here is a spectacular book filled with amazing recipes for traditional French delicacies, all prepared without gluten-containing grains.
Author: Valerie Cupillard
Publisher: Book Publishing Company
Here is a spectacular book filled with amazing recipes for traditional French delicacies, all prepared without gluten-containing grains. Clear and concise directions coupled with recipes that use only a minimal amount of ingredients are a cook's dream. Full color photos throughout the book showcase these extraordinary French pastries that are made with wholesome ingredients everyone will enjoy.
Desserts. Unlike what you might think while strolling on a typical French street
lined with fancy pastry shops, French natives do not eat a lot of ... Unlike
American cakes, French desserts and pastries are light on sugar and complex in
Author: Alain Braux
Publisher: Alain Braux
The secret to living... truly living and not just existing starts with us. We are what we eat....if we want optimum health, body and mind. It is a choice. Despite the steady growth of healthcare professions, we, as a society continue to become more ill due to over processed and bioengineered foods yet the answer is so simple. So basic. The answers are in this book. Chef Alain Braux will not only guide you how to achieve a healthy mind and body but his delicious and nutritious recipes can also help heal the body with joyous food. His book will lead to lower cholesterol, renewed energy and vitality that you thought you lost! If you buy one book on how nutrition and good food can change your life, this is it! - Kim Stanford. Co-Author of Gluten Freedom Chef Alain Braux is a French certified chef and a nutritherapist - a nutritionist that helps his clients with assorted food allergies live a normal life through healing foods recommendations.
Desserts. Pâtisserie in France has been elevated to be an art form, and French
pastries are revered the world over. France has a reputation for producing the
most delicious and beautiful pâtisseries in the world but surprisingly enough, we
Author: Christelle Le Ru
Publisher: Christelle Le Ru
Category: Cooking, French
If you are interested in French gastronomy and looking for some simple yet delicious and authentic French recipes, this book is for you. Whether you are after a quick and simple dinner or an elaborate meal for a special occasion, you will find it here. Illustrated with beautiful pictures from France as well as many gorgeous food photographs by talented New Zealand photographer Vanessa Jones, this book is a delight to look at and bound to inspire you to try out your talent in the kitchen.To help with meal planning, menu ideas are suggested for various occasions. The simple instructions accompanying them will help you get organized and will ensure that your dinner party goes smoothly. Once again, Christelle Le Ru?s inspiring foolproof recipes make it clear that French cuisine does not need to be complicated to deserve the fame it enjoys.
French desserts are hard to resist: not only are they aesthetically charming, but
each spoonful is the most delightful experience. Whether ordering these elegant
sweets at a restaurant or trying to cook them at home, there is no better way to fall
Author: Victoria Mas
Publisher: Ulysses Press
Category: Foreign Language Study
FRENCH CULINARY PHRASES, FOODIE TERMS, AND CULTURAL TIPS COME TOGETHER IN THE ULTIMATE FOOD-LOVER’S GUIDE PAYS DES DÉLICES Whether you’re spending a semester in Paris, vacationing in the Riviera, dining at a local bistro or mastering the French culinary art in your own kitchen, The Farm to Table French Phrasebook opens a bountiful world of food that you won’t find in any textbook or classroom: •Navigate produce markets, charcuteries and patisseries •Prepare meals the French way with delicious, authentic recipes •Speak the lingo of Paris’s top restaurants and bistros •Pair regional wines with delightful cheeses •Master the proper table etiquette for dining at a friend’s house
CLASSIC FRENCH DESSERTS THAT ARE HEALTHY TOO! French Desserts Cookbook provides easy step-by-step instructions for making favorite classic French desserts. The classic French dessert recipes are also healthy, substituting white flour and white sugar for healthier alternatives such as coconut flour and stevia. Life is short. Therefore, indulge in dessert. The French are known for enjoying fatty foods and French desserts and yet staying thin. The secrets of how the French eat whatever they want and stay thin are revealed in this book. This book contains 101 classic French desserts with pictures.
The book includes a chapter that explains the technical points of French dessert preparation, ensuring perfect pastries by even inexperienced bakers.
Author: Gaston Lenotre
Lenotre's French Dessertsdraws on the experience of Paris's "pastry genius" Gaston Lenotre, who opened his first pastry shop in Paris in 1957. He is revered for having made French pastries lighter, and his techniques continue to influence all pastry chefs working today in France and around the world. He transformed his pastry-making skill and expanded it into forty shops in Paris and worldwide, in addition to cookbooks, a cooking school, and a catering company. Lenotre is a household name in France and is revered abroad.Lenotre's French Dessertsbrings the master's expertise into the American home kitchen. From classics such as croissants, eclairs, madeleines, warm chocolate cake, cherry clafoutis, crepes, and baba au rhum, and chocolate mousse to innovations such as sugared almond ice cream and chocolate hazelnut Tanghana,Lenotre's French Dessertsfeatures 200 recipes, organized into chapters by pastry type and illustrated with 60 color photographs. The book includes a chapter that explains the technical points of French dessert preparation, ensuring perfect pastries by even inexperienced bakers. Lenotre's French Dessertsdivulges the culinary secrets of the world's most celebrated pastry chef.
The dessert created by Escoffier to honor the singer Nellie Melba depends on
three things only for it to rank among the finest of classical French desserts: the
honesty of the ice cream, flavorful peaches that have been freshly poached in a ...
Author: Richard Olney
Publisher: Ten Speed Press
As those who knew him will attest, Francophile and food writer Richard Olney was one of a kind-a writerly cook who had a tremendous influence on American cooking via his well-worn cottage on a hillside in Provence. Born in the Midwest in 1927 and drawn to France at the tender age of twenty-four, Olney was unapologetically attracted to the style, flavors, and tastes of French cooking when most Americans were smitten by the wonders of the new prepared foods in their markets. With unrelenting passion and precision, Olney studied and explored the cuisine, carefully documenting all he had learned for future generations of chefs, cooks, and food lovers. His first of several landmark works, THE FRENCH MENU COOKBOOK, was well ahead of its time with its authentic French recipes and then-unheard-of seasonal approach to cooking. Little did we know then that THE FRENCH MENU COOKBOOK would provide inspiration for Alice Waters and her compatriots as they built the groundwork for a culinary revolution in America. Brimming with the honest and enlightening explanations of how the French really cook and the 150-plus authentic recipes, this book is a masterful resource that is a must for every serious cook. From the Hardcover edition.
Foreigners and the French never forgot it and would make eating well one of the
driving forces of tourism in France. ... both the pastry and the establishment
famous throughout France;36 today, it is one of the best-known French desserts.
Author: Jean-Robert Pitte
Publisher: Columbia University Press
This we can be sure of: when a restaurant in the western world is famous for its cooking, it is the tricolor flag that hangs above the stove, opined one French magazine, and this is by no means an isolated example of such crowing. Indeed, both linguistically and conceptually, the restaurant itself is a French creation. Why are the French recognized by themselves and others the world over as the most enlightened of eaters, as the great gourmets? Why did the passion for food—gastronomy—originate in France? In French Gastronomy, geographer and food lover Jean-Robert Pitte uncovers a novel answer. The key, it turns out, is France herself. In her climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame. Pitte masterfully reveals the ways in which cultural phenomena surrounding food and eating in France relate to space and place. He points out that France has some six hundred regions, or microclimates, that allow different agricultures, to flourish, and fully navigable river systems leading from peripheral farmlands directly to markets in the great gastronomic centers of Paris and Lyon. With an eye to this landscape, Pitte wonders: Would the great French burgundies enjoy such prestige if the coast they came from were not situated close to the ancient capital for the dukes and a major travel route for medieval Europe? Yet for all the shaping influence of earth and climate, Pitte demonstrates that haute cuisine, like so much that is great about France, can be traced back to the court of Louis XIV. It was the Sun King's regal gourmandise—he enacted a nightly theater of eating, dining alone but in full view of the court—that made food and fine dining a central affair of state. The Catholic Church figures prominently as well: gluttony was regarded as a "benign sin" in France, and eating well was associated with praising God, fraternal conviviality, and a respect for the body. These cultural ingredients, in combination with the bounties of the land, contributed to the full flowering of French foodways. This is a time of paradox for French gourmandism. Never has there been so much literature published on the subject of culinary creativity, never has there been so much talk about good food, and never has so little cooking been done at home. Each day new fast-food places open. Will French cuisine lose its charm and its soul? Will discourse become a substitute for reality? French Gastronomy is a delightful celebration of what makes France unique, and a call to everyone who loves French food to rediscover its full flavor.
Here are over 50 recipes for delectable treats like Crme Caramel, Lemon-Almond Madeleines, and Chocolate Eclairs.
Author: Jill O'Connor
Publisher: Chronicle Books
With Simple French Desserts, making French pastry is as easy as apple pie--but deceptively more impressive. Pastry chef and author Jill O'Connor starts with the easiest recipes and gradually builds skills as she moves on to more challenging treats. Throughout, she demystifies the art of French baking, guiding cooks with step-by-step techniques, and clear and complete explanations. Here are over 50 recipes for delectable treats like Crme Caramel, Lemon-Almond Madeleines, and Chocolate Eclairs. With a whimsically elegant design and mouthwatering full-color photographs, Simple French Desserts is the perfect introduction to the art of the patisserie--sans signing up at the Cordon Bleu.
In Italy, where the lines between the home and professional kitchen are much
more blurred than in France, women tend to get more ... Yet even far from the
frontier, in Naples, that bastion of pizza and maccheroni, you find French desserts
Author: Michael Krondl
Publisher: Chicago Review Press
A social, cultural, and—above all—culinary history of dessert, Sweet Invention explores the world’s great dessert traditions, from ancient India to 21st-century Indiana. Each chapter begins with author Michael Krondl tasting and analyzing an icon of dessert, such as baklava from the Middle East or macarons from France, and then combines extensive scholarship with a lively writing style to spin an ancient tale of some of the world’s favorite treats and their creators. From the sweet makers of Persia who gave us the first donuts to the sugar sculptors of Renaissance Italy whose creativity gave rise to the modern-day wedding cake, this authoritative read clears up numerous misconceptions about the origins of various desserts, while elucidating their social, political, religious—and even sexual—uses through the ages.
I enrolled in the Ritz Escoffier École de Gastronomie Française in Paris, France.
There I learned to bake delicious buttery French desserts, but none I could eat
after a meat meal. So I worked slowly and scientifically to convert every dessert I
Author: Paula Shoyer
This extraordinary bible of kosher baking breathes fresh life into parve desserts and breads
More than 100 Elegant Dessert Recipes from America's Earliest Days Walter
Staib. VAnillA. BeAn. CrèMe. Brûlée. Makes 4 servings It was most fashionable to
enjoy French desserts in the eighteenth century, particularly among the leaders
Author: Walter Staib
Publisher: Rowman & Littlefield
A Sweet Taste of History captures the grandeur of the sweet table—the grand finale course of an 18th century meal. Rather than serving something simple, hostesses arranged elaborate sweet tables, displays of ornate beauty and delicious edibles meant to leave guests with a lasting impression. A Sweet Taste of History will have the same effect, lingering in the minds of its readers and inspiring them to get in the kitchen. This gorgeous cookbook blends American history with exquisite recipes, as well as tips on how to create your own sweet table. It features 100 scrumptious dessert recipes, including cakes, cobblers, pies, cookies, quick breads, and ice cream. It includes original recipes from first ladies well-known for entertaining, such as Martha Washington’s An Excellent Cake and Dolley Madison’s French Vanilla Ice Cream. Chef Staib also offers sources for unusual ingredients and step-by-step culinary techniques, updating some of the recipes for modern cooks. This wonderful keepsake will bring a bygone era in America to life and inspire readers who love to cook, entertain, and follow history.
IN THE CUPS Pots de Crème au Chocolat French Whencrème it au comes
chocolat, to the not outrageously much is lost rich in translation. French dessert
The name known refers as pots to both de the baked French custard and the
Author: Mimi Sheraton
Publisher: Workman Publishing
The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.