Ferrandi, the French School of Culinary Arts in Paris—dubbed “the Harvard of gastronomy” by Le Monde newspaper—is the ultimate pastry-making reference. 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 desserts. Featuring advice on how to equip your kitchen, and the essential doughs, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from ice creams an... [Read More]
The Tartine Way - Not all bread is created equal"...The most beautiful bread book yet published..." – The New York TimesTartine - A bread bible for the home baker or professional bread-maker! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner with Elizabeth Prueitt of San Francisco's Tartine Bakery. At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day.Only a handful of bakers have learned the bread scie... [Read More]
We all know how amazing Thai recipes can be. How filling, delicious and simple to make. But not all of us have heard and have tried about their famous desserts. This means that you have missed one of the most important parts of Thai Cuisine. That is why it is time to learn new desserts recopies that will update your knowledge about this type of cuisine.Let me give tell you about my experience: I have had my share of desserts in my life. However, once I tried Thai desserts they changed me. I started to gather the best recipes and make them at home. I become popular for making the tastiest desse... [Read More]
The latest and most comprehensive baking book yet from best-selling author and “diva of desserts” Rose Levy Beranbaum and winner of the 2015 IACP Cookbook Award for BakingLegendary baker Rose Levy Beranbaum is back with her most extensive “bible” yet. With all-new recipes for the best cakes, pies, tarts, cookies, candies, pastries, breads, and more, this magnum opus draws from Rose’s passion and expertise in every category of baking. As is to be expected from the woman who’s been called “the most meticulous cook who ever lived,” each sumptuous recipe is truly foolproof—with ... [Read More]
Do You Love French Desserts? Are You Fascinated By Eclairs & Crepes? Want To Eat Real French Desserts That are Delicious And Traditional?With the help of my Parisian Grand-mère (Grandma)& Bordeaux Grand-père (Grandpa) who at 90 & 92 have been cooking in the old country since WWII. We formulated a real French Dessert Cook Book. This book is unique in that it has REAL traditional French Dessert Recipes that have been in my French family for generations! I also made sure to include popular regional dishes that are unique to certain areas of France. There’s a little bit of everything here fro... [Read More]
An evocative, gorgeous four-season look at cooking in Maine, with 100 recipes No one can bring small-town America to life better than a native. Erin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner. An entirely self-taught cook who used cookbooks to form her culinary education, she now helms her restaurant, The Lost Kitchen, in a historic mill in the same town, creating meals that draw locals and visitors from around the world to a dining room that feels like an extension of her home kitchen. The food has been called “brilliant in its simpl... [Read More]
A beginner's guide to sous vide, which has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection. Now, from the creator of Nomiku—the first affordable sous vide machine—comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-le... [Read More]
Anthony Bourdain is a man of many appetites. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he’s cooking, it’s for family and friends. Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites—dishes that everyone should (at least in Mr. Bourdain’s opinion) know how to cook. Once the supposed "bad boy" of c... [Read More]
A fully revised and updated edition of the bestselling, ground-breaking Artisan Bread in Five Minutes a Day―the revolutionary approach to bread-makingWith more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Jeff and Zoë have completely revamped their first, most popular, and now-classic book, Artisan Bread in Five Minutes a Day.Responding to their thousands of ardent fans, Jeff and Zoë returned to their test kitchens to whip up mo... [Read More]
Les Petits Macarons is your ultimate and easy guide to making delectable, bakery-quality macarons - at home!Macarons have become a worldwide sensation, whether it be because of their dazzling assortment of colors, their associations with Parisian elegance, or just because they taste amazing! These delectable little delights may seem daunting for any home baker, but authors Kathryn Gordon and Anne E. McBride are here to demystify macarons.This book is like a private baking class in your very own kitchen, with careful, detailed instruction and recipes guaranteed to bring the flavors of France ri... [Read More]
BioVin** is a French Red Wine Grape Extract of premium quality. BioVin Advanced, a French Red Wine grape extract made from whole red wine grapes. Contains 5% red wine transresveratrol and 30-35% red wine polyphenols,
Original eighteenth century recipes - most newly translated from French - selected to match a "model meal" given in a classic period cookbook. Recipes appear for the three services:FIRST SERVICE (Soups and entrees)- CENTERPIECE: Oille-
This tasty collection of dessert recipes draws on the best 1,001 recipes from Dana Carpender’s bestselling books including1,001 Low-Carb Recipes, 500 Low-Carb Recipes, 15-Minute Low-Carb Recipes, 500 More Low-Carb Recipes, 200 Low-Carb Slow Cooker Recipes,
Quick and Easy Desserts book from Anto's Kitchen includes delicious dessert recipes from various cuisines with cooking tips, simple step by step easy instructions and high-quality pictures. These desserts are quick and simple to make
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