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From the author of the award-winning cookbooks Crust and Dough comes a definitive, accessible guide to make patisserie at home
Patisserie, the art of the ma�tre p�tissier, is the most admired style of baking in the world and requires the highest level of skill. In this new book master baker and bestselling author Richard Bertinet makes patisserie accessible to home bakers. Richard effortlessly guides you through challenging techniques with step-by-step photography and more than 50 easy-to-follow recipes for the most revered and celebrated biscuits, sponges, meringues, tarts, eclairs, and other classic desserts. With Richard’s expert help, you will soon be creating authentic sweet tarts, bavarois, galettes, macarons, and mousses. With creations including Lavender and Orange Eclairs, Gateau Saint Honore, Tarte Tropizienne, Paris Brest, and Cassis Kir Royal Mousse, Patisserie Maison opens up the world of divine sweet creations to novices as well as more experienced cooks. Includesm metric measures.
- Sales Rank: #1396957 in Books
- Published on: 2015-09-15
- Released on: 2015-09-22
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x .80" w x 7.70" l, 1.95 pounds
- Binding: Hardcover
- 224 pages
About the Author
Richard Bertinet has more than 20 years experience in the kitchen, baking, consulting, and teaching. In 2005 he set up The Bertinet Kitchen cookery school in Bath, which now attracts people from all over the world to participate in his classes. His first book, Dough, was awarded The Guild of Food Writers Award for Best First Book, the Julia Child Award for the Best First Book, and the James Beard Award for Best Book Baking and Desserts. Crust was given a World Gourmand Award for the Best British Book on Baking. His other books are Cook and Pastry.
Most helpful customer reviews
6 of 7 people found the following review helpful.
Love the mouth-watering recipes
By Amazon Customer
Love the mouth-watering recipes! They are not impossible to do at home. The only reason I gave 1 star less because photos aren't included in all or most recipes. It would be nice to see how the baked goods look like with the help of photos. Other than lack of photos, I have nothing to complain. For American readers, the recipes use metric measurement as the author is from UK. However, I'm very familiar with using metric measurement when baking. So, I don't see it as a problem.
1 of 1 people found the following review helpful.
Very good book
By Amazon Customer
It has classic receipes, but they are well explained with a little twist and nice combinations that would provide a base for you to add more and imagine other varieties and combinations
0 of 0 people found the following review helpful.
For the serious patissier!
By SScuccuglia
Very good book for those who want to take "patisserie" seriously!
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