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Et Voila: French Pastries from Choux Cafe (Englisch) Gebundene Ausgabe – September 2009

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“Easy-to-follow photo lessons that take you step-by-step through many of the recipes are much appreciated. The recipes themselves are well written and clear and will appeal to the novice cook who wants to increase their skills and knowledge. If I ever get to meet the man himself, I'll surely give him a hug.”  —Australian Bookseller+Publisher

“Chef Emmanuel Mollois, a truly gifted chef with a generous soul, now shares his natural gift with a whole new audience.”  —Cravings magazine

“Wonderful photography and easy-to-follow recipes.”  —Selector magazine

Über den Autor und weitere Mitwirkende

Emmanuel Mollois is the owner and manager of the Choux Café in Swanbourne, which was recently crowned “best in the west” by the Sunday Times. He has worked in several highly rated gourmet restaurants in Paris and Australia. He is the former head pastry chef at the Loose Box in Mundaring, which won numerous awards during his employment. He is the creator of the award-winning Le Paris Brest Patisserie Francaise. Karin Calvert-Borshoff is a photographer specializing in editorial photography with more than 25 years of experience across a range of formats and genres. She has worked in Europe, South Africa, the Middle East, Malaysia, and Singapore.


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2 von 2 Kunden fanden die folgende Rezension hilfreich
great beginning book for pastry fans 13. April 2013
Von Tk - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I began making bread not long ago and wanted to expand my work into the French pastries. I love French culinary, from fish, bakery, sauces, pastries to wines and cheeses. This book is nicely presented. The photograph is very good and with clear instruction/pictures. The glossary is short but well done. Recipes vary from sweet foundations such as Chantilly creme to pastry creme and few others in between. the book offers a section on biscuits, classic french patisserie and the Chef's favorites. This French pastry chef lives in Australia and I do like the fact that he uses some of the local fruits such as: seasonal mangoes and some berries. My only critic is: 1) be aware of the Australian measurement system. It is not in Lb and oz, but kg and cc or ml. That is, you have to have your own conversion table to do the adjustments. 2) I fairly have tried the brioche and love the recipe. However, I had to do a temperature adjustment because I did it as a braided loaf style and his recipe is on small brioche molds. The end result was great, though. 3) some of the ingredients are named differently from what we know them, here in America. For instance, he calls for sweat cream what we know as fresh cream. Cream for him is heavy Cream for us. Full cream used in the brioche is Whole milk for us. And Thickened cream, for him, is heavy cream for us. These terms I had to searched on the internet. Now, for these few reasons, I give the book 4 stars and not 5. In spite of this rating, I do plan to keep testing his recipes as the pastry cream filling for the brioche buns and the palmiers or palmeras- in Spanish-. Give it a try and be patient.
0 von 2 Kunden fanden die folgende Rezension hilfreich
Outstanding !!! 5. Januar 2013
Von Unique - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
Great book with great and easy to understand French bakery. I have use it a few time during the Holidays.
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