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Bachour by Antonio Bachour
✏Book Title : Bachour ✏Author : Antonio Bachour ✏Publisher : Anonim ✏Release Date : 2015 ✏Pages : 227 pages ✏ISBN : 0933477406 ✏Rating: 4/5 from 21 users GET BOOK
✏Book Title : Modern French Pastry ✏Author : Cheryl Wakerhauser ✏Publisher : Page Street Publishing ✏Release Date : 2017-10-24 ✏Pages : 192 ✏ISBN : 9781624144387 ✏Available Language : English, Spanish, And French GET BOOK
✏Modern French Pastry Book Summary : Cheryl Wakerhauser, the award-winning chef and owner of Pix Patisserie, brings new artistry to classic French desserts. With recipes like Le Royale, Amélie, Pear Rosemary Tart, Pistachio Picnic Cake, Bûche de Noël, Crème Brûlée Cookies and Macarons, you will be sure to wow any guest with complex flavors and textures that are unique to French pastry. French dessert is a study in components, and Cheryl breaks each recipe down, providing information on classic techniques while imbuing each recipe with a new twist. Her Amélie recipe, the winner of the Patis France Chocolate Competition, combines orange vanilla crème brûlée, glazed chocolate mousse, caramelized hazelnuts, praline crisp and orange liqueur génoise. Cheryl trained with MOF Philippe URRACA, a prestigious patisserie located in southern France. She has been featured in World of Fine Wine, Delta Sky magazine, Thrillist Portland, Food Network Magazine, The Wall Street Journal, USA Today and Bon Appétit. This book will have 41 recipes and 80 photos.
✏Book Title : Dominique Ansel ✏Author : Dominique Ansel ✏Publisher : Simon and Schuster ✏Release Date : 2014-10-28 ✏Pages : 272 ✏ISBN : 9781476764214 ✏Available Language : English, Spanish, And French GET BOOK
✏Dominique Ansel Book Summary : How do you catch lightning in a measuring cup? Dominique Ansel is the creator of the Cronut™, the croissant-doughnut hybrid that has taken the world by storm. But he’s no one-hit wonder. Classically trained in Paris, responsible for a four-star kitchen in New York, and now the proprietor of New York’s highest rated bakery, Ansel has become a modern-day Willy Wonka: the creator of wildly creative, extraordinarily delicious, and unbelievably popular desserts. Now, in his hotly anticipated debut cookbook, Ansel shares the secret to transforming the most humble ingredients into the most extraordinary, tempting, and satisfying pastries imaginable. Dominique Ansel: The Secret Recipes reveals the stories and recipes behind his most sought-after creations and teaches lovers of dessert everywhere how to make magic in their own kitchens.
✏Book Title : The Art of French Pastry ✏Author : Jacquy Pfeiffer ✏Publisher : Knopf ✏Release Date : 2013 ✏Pages : 395 ✏ISBN : 9780307959355 ✏Available Language : English, Spanish, And French GET BOOK
✏The Art of French Pastry Book Summary : An in-depth reference to the fundamentals of pastry by an award-winning chef featured in the 2009 documentary, Kings of Pastry, instructs readers on the critical role of precision and understanding about how ingredients react in different environments while sharing lighthearted memories from his culinary life.
✏Book Title : Patisserie ✏Author : William Curley ✏Publisher : Jacqui Small ✏Release Date : 2014-05-22 ✏Pages : 344 ✏ISBN : 1909342211 ✏Available Language : English, Spanish, And French GET BOOK
✏Patisserie Book Summary : '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!
✏Book Title : Mouthfeel ✏Author : Ole Mouritsen ✏Publisher : Columbia University Press ✏Release Date : 2017-02-21 ✏Pages : 416 ✏ISBN : 9780231543248 ✏Available Language : English, Spanish, And French GET BOOK
✏Mouthfeel Book Summary : Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.
✏Book Title : Japanese Patisserie ✏Author : James Campbell ✏Publisher : Ryland Peters & Small ✏Release Date : 2017-09-15 ✏Pages : 176 ✏ISBN : 9781788790062 ✏Available Language : English, Spanish, And French GET BOOK
✏Japanese Patisserie Book Summary : Stunning recipes for patisserie, desserts and savouries with a contemporary Japanese twist. This elegant collection is aimed at the confident home-cook who has an interest in using ingredients such as yuzu, sesame, miso and matcha.
✏Book Title : Bouchon Bakery ✏Author : Thomas Keller ✏Publisher : Artisan Books ✏Release Date : 2016-10-25 ✏Pages : 400 ✏ISBN : 9781579657550 ✏Available Language : English, Spanish, And French GET BOOK
✏Bouchon Bakery Book Summary : 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.
✏Book Title : Chocolate ✏Author : Kirsten Tibballs ✏Publisher : Allen & Unwin ✏Release Date : 2016-07-01 ✏Pages : 256 ✏ISBN : 9781952534386 ✏Available Language : English, Spanish, And French GET BOOK
✏Chocolate Book Summary : Dark and luxurious or creamy and light ... drizzling, oozing or baked ... there are many ways to enjoy chocolate, but there is only one 'Queen of Chocolate'. Kirsten Tibballs, world-renowned chocolatier and pastry chef, has devoted her life to the pursuit of delightful desserts, perfecting her techniques and creating decadent treats that make people happy. Whether you're after a knockout chocolate mousse cake, sticky chocolate doughnut or the best brownie you've ever tasted, Kirsten has you covered. Her favourite chocolate recipes, road-tested at her cooking school, and detailed explanations of steps and techniques will instill confidence in the most kitchen-shy of chocolate lovers. So, go on - melt that bowl of chocolate, line a baking sheet and relax ... You're in the hands of a professional.