The Big Book of Sweets. Festive Treats, Candies, Caramel, Chocolate
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Immerse yourself in the art of pastry chefs by creating sweet masterpieces in your own kitchen using simple tools and equipment and accessible ingredients. This book contains over 60 recipes for exquisite treats, with which you will learn to make soft caramel, lollipops, chocolate candies, including pralines and truffles, as well as marmalade, jelly candies, marshmallows, candied fruits and nuts, nougat, meringues, toast spreads... You will gain an understanding of important ingredients - from sugar to gelling agents and flavor additives, familiarize yourself with varieties of glazes and fillings, learn how to temper chocolate, how to decorate candies, how to store finished products, and other important details.
The glossary visually illustrates the basic techniques that a pastry chef should master, lists the necessary utensils, and covers questions of thermal processing of products. The recipes, tips, and ideas presented in the book will help you achieve excellent results in making sweet desserts, impress your guests and loved ones, and also realize your creative ideas in this interesting culinary field.
Melanie Dupuy is a French author of culinary bestsellers. She began her career under the guidance of chef Hélène Darroze, the owner of several Michelin stars, worked as a chef in the elite Parisian hotel Costes and in the catering network Nomad Food & Design. The scientific editor of the book is Ann Cazor, the founder of Cuisine Innovation, a food industry engineer and a specialist in molecular gastronomy.
The glossary visually illustrates the basic techniques that a pastry chef should master, lists the necessary utensils, and covers questions of thermal processing of products. The recipes, tips, and ideas presented in the book will help you achieve excellent results in making sweet desserts, impress your guests and loved ones, and also realize your creative ideas in this interesting culinary field.
Melanie Dupuy is a French author of culinary bestsellers. She began her career under the guidance of chef Hélène Darroze, the owner of several Michelin stars, worked as a chef in the elite Parisian hotel Costes and in the catering network Nomad Food & Design. The scientific editor of the book is Ann Cazor, the founder of Cuisine Innovation, a food industry engineer and a specialist in molecular gastronomy.
Author:
Author:Dupuy M.-B.
Cover:
Cover:hardcover
Category:
- Category:Cookbooks, Food & Wine
- Category:Poetry & Literature
Publication language:
Publication Language:russian
Paper:
Paper:coated
Dimensions:
Dimensions:34x24.5x1.7 cm
Series:
Series:Fine Cuisine
Age restrictions:
Age restrictions:16+
Product type:
Product type:color embossing
ISBN:
ISBN:978-5-389-22580-0
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