Modern French Pastry

Modern French Pastry
Author: Cheryl Wakerhauser
Publisher: Page Street Publishing
Total Pages: 210
Release: 2017-10-24
Genre: Cooking
ISBN: 1624144381


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Cheryl Wakerhauser, the award-winning chef and owner of Pix Patisserie, brings new artistry to classic French desserts. With recipes like Le Royale, Amélie, Pear Rosemary Tart, Pistachio Picnic Cake, Bûche de Noël, Crème Brûlée Cookies and Macarons, you will be sure to wow any guest with complex flavors and textures that are unique to French pastry. French dessert is a study in components, and Cheryl breaks each recipe down, providing information on classic techniques while imbuing each recipe with a new twist. Her Amélie recipe, the winner of the Patis France Chocolate Competition, combines orange vanilla crème brûlée, glazed chocolate mousse, caramelized hazelnuts, praline crisp and orange liqueur génoise. Cheryl trained with MOF Philippe URRACA, a prestigious patisserie located in southern France. She has been featured in World of Fine Wine, Delta Sky magazine, Thrillist Portland, Food Network Magazine, The Wall Street Journal, USA Today and Bon Appétit. This book will have 41 recipes and 80 photos.


Modern French Pastry
Language: en
Pages: 210
Authors: Cheryl Wakerhauser
Categories: Cooking
Type: BOOK - Published: 2017-10-24 - Publisher: Page Street Publishing

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Cheryl Wakerhauser, the award-winning chef and owner of Pix Patisserie, brings new artistry to classic French desserts. With recipes like Le Royale, Amélie, Pe
Modern French Pastry
Language: en
Pages: 210
Authors: Cheryl Wakerhauser
Categories: Cooking
Type: BOOK - Published: 2017-10-24 - Publisher:

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Hone Your Skills with Instruction from a Master of Pâtisserie The perfect pâte á choux, tart dough or meringue is combined with a unique modern twist that ma
The Classic and Contemporary Recipes of Yves Thuriès
Language: en
Pages: 446
Authors: Yves Thuriès
Categories: Cooking
Type: BOOK - Published: 1996 - Publisher: Van Nostrand Reinhold Company

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Over 1000 recipes have been adapted to modern restaurant pastry methods, bringing new life to this area of French cuisine. With basics developed during this and
Mastering the Art of French Pastry
Language: en
Pages: 450
Authors: Bruce Healy
Categories: Cooking
Type: BOOK - Published: 1984 - Publisher: Barrons Educational Series Incorporated

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Explains French techniques for making doughs, batters, fillings, and toppings, providing hundreds of recipes for combining these ingredients to create brioches,
Petite Pâtisserie
Language: en
Pages: 465
Authors: Cheryl Wakerhauser
Categories: Cooking
Type: BOOK - Published: 2020-08-25 - Publisher: Page Street Publishing

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Learn How to Make Extraordinary French Desserts from a Master of Pâtisserie Cheryl Wakerhauser—owner of the award-winning Pix Pâtisserie—introduces you to