- Gebundene Ausgabe: 175 Seiten
- Verlag: Ryland Peters (11. April 2013)
- Sprache: Englisch
- ISBN-10: 1849753547
- ISBN-13: 978-1849753548
- Größe und/oder Gewicht: 2,5 x 23,5 x 27,3 cm
- Durchschnittliche Kundenbewertung: 2 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 127.503 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Patisserie at Home (Englisch) Gebundene Ausgabe – 11. April 2013
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Mehr über den Autor
Über den Autor und weitere Mitwirkende
Will Torrent trained under Heston Blumenthal at the age of 16, won Young Chef of the Year in 2009 and has worked with top chefs such as Brian Turner and Gary Rhodes, as well as for Claridges, The Dorchester, The Lanesborough and The Fat Duck. He has appeared on the BBC's Sweet Baby James with James Martin and Ready Steady Cook. He is a patisserie consultant to Waitrose and he recently collaborated with Waitrose, Heston Blumenthal and Royal Chef Mark Flanagan to create the Diamond Jubilee Picnic Hampers. He has recently been profiled by The Guardian and The Times.
In diesem Buch(Mehr dazu)
Die Rezepte reichen von einfach (Kekse) bis etwas anspruchsvoller (Croissants) bis zu deutlich anspruchsvoll (einige aufwändigere Tartes).
Es kann aber erst mal jeder Backanfänger einsteigen und kleine Kuchen und Kekse backen.
Als Anregung "was könnte ich denn mal wieder zum Nachmittagskaffee servieren" lohnt sich der Kauf sicher auch für versierte Hobbybäcker, allein schon durch die schönen Bilder.
Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
The raison d'être of this book is to help take the fear factor out of French patisserie and get you making some masterpieces along the way. It manages this with aplomb yet it does not feel like a cold, heavy book that is rich on the theory. Straight away you are schooled in making key staples such as croissant pastry and ganache before being let loose on a host of many classics from the chapters covering patisserie, tarts, petits fours, gateaux & desserts and Viennoiserie.
To get the most out of this book and its easy-to-read teaching style, you should really go through it sequentially at least once as there are little hints and tips throughout that, if applied, will surely help take your culinary expertise to a new level. Of course, you can dip straight in and get good advice, but you will be missing out on a lot of things. As well as classics there are many other recipes worthy of closer scrutiny, such as chilled lemon soufflés and chocolate and beer cake (!). An index at the end of the book is fairly detailed and lets you dig deep into the book.
About the only slight concern was the quality of this book's binding, at least on the example under review, as after relatively light use it felt like some of the pages were ready to fall out of the binding. That would be a shame as this reviewer can see this book being a regular companion in the kitchen and one doesn't really want to have to resort to sticky tape in such a wonderful book.
There are certainly no shortage of books that will show you how to make such goodies yet this one has managed to carve a bit of a niche through its accessibility, informativeness and relaxed learning style. A book certainly worthy of further consideration, unless, of course, you are trying to diet.
Love the book!
I love this book and this is truly a wonderful book for beginner, advanced home bakers or professionals wanting a little sproos up on ideas.
I highly recommend this book . If nothing else it makes a wonderful table top book- the pictures are wonderful for food stylist ideas as well.
Oh its has grams or cups and even ounces/ pounds weight. so it is for everyone. This is by far one of the best. Its up there with the Herrie Herme but more for the home baker with ingredients and easy ways of doing not so advanced things, but also has more advanced like operas and gateaux.