Presents recipes for breads, sponge cakes, creams, sauces, tarts, gateaus, fruit desserts, souffles, fritters, sherberts, ice creams, canapes, petits fours, tea cakes, and icings
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Brothers Michel and Albert Roux have more than 50 years of experience between them in the world's top restaurants and houses. Michel Roux was awarded the Meilleur Ouvrier de France in 1976 for his patisserie.From Publishers Weekly:
The Roux brothers (New Classic Cuisine, master chefs and restaurateurs, elucidate the complex French art of patisserie, making accessible to experienced home bakers a variety of recipes for tarts, mousses, shortbreads, souffles, sherbets, petits fours and canapes. The authors break down daunting, intricate instructions into manageable, lucid components. Other highlights are guides to appropriate kitchen equipment, instructions for making basic breads, pastries and fillings, a glossary, serving and storage tips, and preparation and cooking times. Ambitious readers may be inspired by the decorative methods demonstrated here, such as piping, painting with food coloring, cocoa, gum sugar or almond pastes, or working with sugar in various formsblown, poured, pulled and spun. Step-by-step photographs illustrate many of the procedures, but details are blurred or diminutive when there are six or eight pictures to a page.
Copyright 1986 Reed Business Information, Inc.
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Book Description Simon & Schuster, 1986. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P110137833822
Book Description Simon & Schuster, 1986. Hardcover. Book Condition: New. Brand New!. Bookseller Inventory # VIB0137833822
Book Description Simon & Schuster. Hardcover. Book Condition: New. 0137833822 New Condition. Bookseller Inventory # NEW7.0024925
Book Description Simon & Schuster, 1986. Hardcover. Book Condition: New. Bookseller Inventory # DADAX0137833822