Facebook Twitter Pinterest
  • Alle Preisangaben inkl. MwSt.
Nur noch 1 auf Lager (mehr ist unterwegs).
Verkauf und Versand durch Amazon. Geschenkverpackung verfügbar.
Fine French Desserts: Ess... ist in Ihrem Einkaufwagen hinzugefügt worden
+ EUR 3,00 Versandkosten
Gebraucht: Gut | Details
Verkauft von Deal DE
Zustand: Gebraucht: Gut
Kommentar: Dieses Buch ist in gutem, sauberen Zustand. Seiten und Einband sind intakt.
Möchten Sie verkaufen?
Zur Rückseite klappen Zur Vorderseite klappen
Hörprobe Wird gespielt... Angehalten   Sie hören eine Hörprobe des Audible Hörbuch-Downloads.
Mehr erfahren
Alle 2 Bilder anzeigen

Fine French Desserts: Essential Recipes and Techniques (Englisch) Gebundene Ausgabe – 6. November 2013

Alle Formate und Ausgaben anzeigen Andere Formate und Ausgaben ausblenden
Neu ab Gebraucht ab
Gebundene Ausgabe, 6. November 2013
EUR 44,75
EUR 19,41 EUR 39,11
15 neu ab EUR 19,41 3 gebraucht ab EUR 39,11

Dieses Buch gibt es in einer neuen Auflage:

Fine French Desserts: Essential Recipes and Techniques
EUR 22,92
Gewöhnlich versandfertig in 3 bis 5 Wochen.
click to open popover

Es wird kein Kindle Gerät benötigt. Laden Sie eine der kostenlosen Kindle Apps herunter und beginnen Sie, Kindle-Bücher auf Ihrem Smartphone, Tablet und Computer zu lesen.

  • Apple
  • Android
  • Windows Phone

Geben Sie Ihre Mobiltelefonnummer ein, um die kostenfreie App zu beziehen.

Jeder kann Kindle Bücher lesen — selbst ohne ein Kindle-Gerät — mit der KOSTENFREIEN Kindle App für Smartphones, Tablets und Computer.




“Whether you’re an amateur or a veteran in the kitchen, the 20 interactive videos and helpful photographs along with explanations—will make you look like a brilliant baker.” –France Magazine

Über den Autor und weitere Mitwirkende

Hubert Delorme and Vincent Boué contributed to the award-winning French Cooking (Flammarion, 2010) and teach culinary techniques at catering schools. Didier Stéphan earned the prestigious title Meilleur Ouvrier de France and teaches cooking classes internationally.


Es gibt noch keine Kundenrezensionen auf Amazon.de
5 Sterne
4 Sterne
3 Sterne
2 Sterne
1 Stern

Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: 4.1 von 5 Sternen 8 Rezensionen
19 von 22 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Interesting; Not the Best 19. Dezember 2013
Von James Ellsworth - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I grew up having a grandfather in the restaurant business and I have always been interested in food and cooking. My French culinary adventures began with Julia Child's first books and have been honed by visits to fine French restaurants in the US and in France. So...I have already known about many of these classic dessert recipes and techniques. Readers who haven't met them before will find this book to be very interesting...but might wish for more basic information about what and why than is found in the text.

Flammarion is a great French publisher so there is nothing to complain about in this book regarding wonderful photography, typeface, indexing and the like. The English translation is fine and the recipes communicate well. What is on offer is the work of several contemporary French dessert chefs over a fairly complete range of specialties. For the most part, they stick to the 'classics.' like Pithiviers, Paris-Brest, fine fruit tarts (with 'sweet pastry' crusts) and the like. I have to say that the recipe for cherry clafouti here beats the one in Julia Child for toothsome results.

My biggest disappointment was that I expected DVD discs to come with the text to demonstrate techniques and to help me improve my game. Alas, video is 'available' and even more so for computer-literate, cellphone operating modern people. There is some sort of icon (QR) code to scan into properly equipped electronic readers. The rest of us have to make a bit more effort to type in IP addresses and to download and save video footage to PC--frankly, my favorite platform for viewing this type of educational material. I did that, finding 20 brief, voiceless video clips, edited to show the main stages in the realization of some of the recipes. To use them one needs already to know what one is looking for. Aside from the introductory music and the final credits with each clip, visual instruction occupies about 1 minute to seventy seconds of time.

In my experience, cookery books may be usefully categorized as 'cosy' texts with background essays that I find highly interesting and informative and 'culinary arts' texts which lack (mostly) the reassuring information and 'context' for the recipes provided. This book (mostly) lacks the former features and, for readers of my bent, correspondingly lacks interest. An introductory section on equipment and tools would also have been useful. Some of the dessert disciplines require special silicone forms or sheets. One needs 'typical' gear such as a good digital scale, candy thermometer, digital thermometer, pastry bag and set of tips and, once in a while, a mist sprayer. One or two recipes even call for edible printed paper, a 'new' thing in presentation and plating. Still, one can make plenty of these recipes without resorting to special equipment or materials. Recipes use a star system for rating 'difficulty' and most do not rise above two stars--moderately easy.

What buyers do get is a generous offering organized in three major parts: Techniques (for doughs and batters; sponges, bases and petit fours; creams, mousses and dessert fillings; icings, frostings and cake decorations; confectionary, jams and candy decorations; working with chocolate (usefully informative), iced desserts and cooking techniques. Recipes are organized into hot desserts, cold desserts, layered desserts, classic pastries (a fine chapter), loaf cakes and cookies (ditto), tarts and iced desserts (well worth a read.) A practical guide and Appendices of information and advice, a glossary of techniques and terms and a video index round out the package. However, there are little more than 100 recipes in the book...a good number for an instructional text but not enough for a 'cook's tour' of the subject.

Against the many 'positives' one must also weigh the large (not lap friendly) size of the book and its fairly large price. I guess I won't be giving it to anyone on any of my gifts lists: Holidays, Weddings; whatever.
2 von 2 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Could be better. 6. Januar 2015
Von SJS - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
This is a big, beautiful book, but there's nothing new here. There are few headnotes, not a ton of photo tutorials (which you'd think would be in a technique book), and the videos are a serious bummer to find. There's no DVD, like would be expected. Instead, you need to use the QR code to track it down or dig around with typing URLs to get to the videos. It's more complicated than it needs to be.
1 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen The fine French dessert is the most wonderful book that I ... 28. Januar 2015
Von Fiorella - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
The fine French dessert is the most wonderful book that I order from Amazon ....!the book has all the recipes very clear and also has videos where people can actually see how to prepare some of the desserts. I recommend 100% this book
3 von 3 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Disappointed 24. Juni 2014
Von L. D. Walder - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
Not a lot of new ideas in here. I think there are better patisserie books available. Good for a beginner perhaps.
5.0 von 5 Sternen Good buy 31. Januar 2015
Von DisappointedCustomer - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
nice book, lots of pictures, lots of detail, lots of recipes
Waren diese Rezensionen hilfreich? Wir wollen von Ihnen hören.