Patisserie: A Masterclass in Classic and Contemporary Patisserie

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. ​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! Read more

Features:

Product Details:

• Publisher ‏ : ‎ Jacqui Small (May 22, 2014)
• Language ‏ : ‎ English
• Hardcover ‏ : ‎ 344 pages
• ISBN-10 ‏ : ‎ 1909342211
• ISBN-13 ‏ : ‎ 17
• Item Weight ‏ : ‎ 3.6 pounds
• Dimensions ‏ : ‎ 8.75 x 1.38 x 11 inches
• Best Sellers Rank: #872,384 in Books (See Top 100 in Books) #252 in Confectionary Desserts #375 in Pastry Baking (Books) #522 in French Cooking, Food & Wine
• #252 in Confectionary Desserts
• #375 in Pastry Baking (Books)