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By
Christophe Felder and
Camille Lesecq
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Bibliographic Detail
Publisher
Rizzoli
Publication date
February 28, 2017
Pages
384
Binding
Hardcover
ISBN-13
9780847858651
ISBN-10
0847858650
Dimensions
1.70 by 8.90 by 11.50 in.
Original list price
$55.00
Amazon.com says people who bought this book also bought:
Lamingtons & Lemon Tart: Best-Ever Cakes, Desserts and Treats From a Modern Sweets Maestro | Maggie Austin Cake: Artistry and Technique | Eclairs: Easy, Elegant and Modern Recipes | 1: Bake from Scratch: Artisan Recipes for the Home Baker | Japanese Patisserie: Exploring the beautiful and delicious fusion of East meets West | French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts | Bachour The Baker
Lamingtons & Lemon Tart: Best-Ever Cakes, Desserts and Treats From a Modern Sweets Maestro | Maggie Austin Cake: Artistry and Technique | Eclairs: Easy, Elegant and Modern Recipes | 1: Bake from Scratch: Artisan Recipes for the Home Baker | Japanese Patisserie: Exploring the beautiful and delicious fusion of East meets West | French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts | Bachour The Baker
Summaries and Reviews
Amazon.com description: Product Description: As a follow-up to his spectacular Patisserie, master pastry chef Christophe Felder presents Gâteaux, a beautifully illustrated guide to executing perfect cakes, from delightful small bites to showstopping centerpieces.
Classic French pastry represents the pinnacle of control, elegance, and technique. From jewellike canelés and madeleines in a window case to burnished brioches at the boulangerie to showstopper centerpiece desserts at five-star restaurants, everyone loves a perfect bake.
Precise instructions and step-by-step photographs guide bakers through 150 mouthwatering recipes, including one-bite delights, simple cakes, Sunday breads, celebration cakes, and tarts. Felder includes French classics such as sablés, éclairs, Saint-Honoré cake, tarte tatin, and croquembouche, regional recipes from Alsace, Brittany, and Provence, as well as his own twists on Belgian (Speculoos), German (Black Forest cake), and Australian (Pavlova) desserts.
Each beautiful photograph will inspire bakers of all levels while step-by-step pictures clearly illustrate techniques such as making fondant flowers, constructing a charlotte, and braiding a brioche. To build younger bakers’ skills and confidence, Felder includes a section of easy recipes for the whole family—which don’t short on proper technique.
Classic French pastry represents the pinnacle of control, elegance, and technique. From jewellike canelés and madeleines in a window case to burnished brioches at the boulangerie to showstopper centerpiece desserts at five-star restaurants, everyone loves a perfect bake.
Precise instructions and step-by-step photographs guide bakers through 150 mouthwatering recipes, including one-bite delights, simple cakes, Sunday breads, celebration cakes, and tarts. Felder includes French classics such as sablés, éclairs, Saint-Honoré cake, tarte tatin, and croquembouche, regional recipes from Alsace, Brittany, and Provence, as well as his own twists on Belgian (Speculoos), German (Black Forest cake), and Australian (Pavlova) desserts.
Each beautiful photograph will inspire bakers of all levels while step-by-step pictures clearly illustrate techniques such as making fondant flowers, constructing a charlotte, and braiding a brioche. To build younger bakers’ skills and confidence, Felder includes a section of easy recipes for the whole family—which don’t short on proper technique.
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