Patisserie Master the Art of French Pastry Melanie Dupuis Anne Cazor 9781743790946 Books
Download As PDF : Patisserie Master the Art of French Pastry Melanie Dupuis Anne Cazor 9781743790946 Books
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Patisserie Master the Art of French Pastry Melanie Dupuis Anne Cazor 9781743790946 Books
TLDR, I think this is a great reference/idea book, but it's not good to bake directly from.Personally, I love this book, but you're not going to like it if you want recipes to bake from directly. This is primarily a reference book, and I peruse it regularly to get ideas or learn how classic desserts are baked. Want to know the difference between a french and swiss meringue and why you'd use one over the other? This book is great. What are the elements of a black forest cake? Also great. Want to make tiramisu from scratch? Look elsewhere.
This book is really not constructed to bake from. In the actual recipe section, it usually says something like "make a sweet crust pastry," assuming you already know how to do that. Anything you make will have you either flipping to the front of the book to learn the base recipes or flipping to the back to learn techniques. Plus, I'm pretty positive all these recipes were originally in metric and converted (poorly) to imperial. You'll see measurements like "1 5/8 tablespoons" or "set the oven to 315 degrees." It's weird.
Ultimately, it's a great book for a proficient baker looking to expand their skills and knowledge. But I would really not recommend trying to cook a complex dessert directly from it.
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Tags : Patisserie: Master the Art of French Pastry [Melanie Dupuis, Anne Cazor] on Amazon.com. *FREE* shipping on qualifying offers. NA,Melanie Dupuis, Anne Cazor,Patisserie: Master the Art of French Pastry,Hardie Grant Books,1743790945,Cooking Regional & Ethnic French
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Patisserie Master the Art of French Pastry Melanie Dupuis Anne Cazor 9781743790946 Books Reviews
One of the most beautiful cookbooks I've owned. The layout including a thorough breakout of various elements that make up many French pastries is beautifully diagrammed. There are also some great tips and techniques regarding the chemistry of baking and tricky aspects of various elements. However, I attempted the macaroon recipe as my first endeavor and was not completely successful. When I researched other receipts to troubleshoot where I may have gone wrong (no foot, cracking on the top of the shell, not crisp) I found that every recipe had important details regarding how to accomplish these important elements! Tapping the baking sheet on the counter to remove air bubbles after piping, and letting them set before baking in order to allow the 'foot' to develop, all important details that were not given in this cookbook. I will say that the flavor was delicious, but the overall texture was more of a cream puff than a macaroon. Going forward I may just use this cookbook for I dividual elements such as meringues, etc.
Great, inspiring resource.
Awesome book, great addition for aspiring pattissiers
I am so impressed with this book! The diagrams and step-by-step photos are fantastic. The recipes are equally amazing. There just aren't enough superlatives to adequately express how much I love this book.
I am a professional pastry chef and I have to say this is one of the best pastry books ever written. Just beautiful.
This is a beautiful book containing classic pastries like Paris-Brest, Napoleons, and macarons. The architectural drawings of the pastries help you understand how they're put together, and the recipes are extremely clear and well written.
Will you make pastries with an average of six layers of things that must be combined, cooked, and constructed? Maybe not. Nonetheless, you'll enjoy this coffee table book on pastries and appreciate the classic patisserie much more when you eat it.
this cook book is BEAUTIFUL! The pictures are full page and colorful, diagrams are well illustrated and labelled. My only issue with it is that you need to have at least a basic understanding of baking to work with this book, otherwise you might get lost and end up with something that looks completely different than the pictures. It wasn't a big issue for me because I bake a lot, but this is definitely not beginner friendly.
TLDR, I think this is a great reference/idea book, but it's not good to bake directly from.
Personally, I love this book, but you're not going to like it if you want recipes to bake from directly. This is primarily a reference book, and I peruse it regularly to get ideas or learn how classic desserts are baked. Want to know the difference between a french and swiss meringue and why you'd use one over the other? This book is great. What are the elements of a black forest cake? Also great. Want to make tiramisu from scratch? Look elsewhere.
This book is really not constructed to bake from. In the actual recipe section, it usually says something like "make a sweet crust pastry," assuming you already know how to do that. Anything you make will have you either flipping to the front of the book to learn the base recipes or flipping to the back to learn techniques. Plus, I'm pretty positive all these recipes were originally in metric and converted (poorly) to imperial. You'll see measurements like "1 5/8 tablespoons" or "set the oven to 315 degrees." It's weird.
Ultimately, it's a great book for a proficient baker looking to expand their skills and knowledge. But I would really not recommend trying to cook a complex dessert directly from it.
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