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ART OF THE CAKE: Modern French Baking & Decorating by Bruce Healy & Paul Bugat
US $17,99
Ca.EUR 15,53
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“Unread, excellent condition.”
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Standort: Concord, California, USA
Lieferung:
Lieferung zwischen Fr, 21. Nov und Mo, 24. Nov nach 94104 bei heutigem Zahlungseingang
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eBay-Artikelnr.:383805230645
Artikelmerkmale
- Artikelzustand
- Neuwertig
- Hinweise des Verkäufers
- “Unread, excellent condition.”
- Modified Item
- No
- Inscribed
- No
- Title
- ART OF THE CAKE
- Type
- Cookbook
- Subjects
- Food & Drink
- Personalized
- No
- Signed
- No
- Cookery Topic
- Baking
- ISBN
- 9780688141998
Über dieses Produkt
Product Identifiers
Publisher
HarperCollins
ISBN-10
0688141994
ISBN-13
9780688141998
eBay Product ID (ePID)
817070
Product Key Features
Book Title
Art of the Cake : Modern French Baking and Decorating
Number of Pages
608 Pages
Language
English
Publication Year
1999
Topic
Courses & Dishes / Cakes
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
57.7 Oz
Item Length
11.1 in
Item Width
6.1 in
Additional Product Features
Intended Audience
Trade
LCCN
98-049861
Dewey Edition
21
TitleLeading
The
Photographed by
Ginet, Pierre
Dewey Decimal
641.8/653
Synopsis
French cakes are among the most luscious and spectacular in the pantheon of cake baking. In The Art of the Cake, authors Healy and Bugat simplify the art form and bring together more than 100 classic cakes, from the Marquis (kirsch-soaked chocolate genoise cake rounds stuffed with ripe peaches and whipped cream) to the Moka, made from vanilla genoise brushed with espresso, filled with coffee buttercream, and topped with chopped roasted almonds. There are recipes for poundcake-, spongecake-, and meringue-based gbteaux,in addition to bavarians, charlottes, mousse cakes, and loaf and log cakes (like the classic Chocolate Yule Log). There are also over 40 recipes for frostings, glazes, sauces, and fillings. In addition, there are detailed ingredient and equipment sections, and comprehensive instructions on general baking techniques--everything from separating and whipping eggs to working with a pastry tube to the correct way to temper chocolate. The more than 400 step-by-step illustrations (penned by Paul Bugat) that accompany the recipes and the 32 pages of color photographs of these magnificent cakes will be enough to tempt any baker, amateur or pro, into the kitchen., French cakes are among the most luscious and spectacular in the pantheon of cake baking. In The Art of the Cake, authors Healy and Bugat simplify the art form and bring together more than 100 classic cakes, from the Marquis (kirsch-soaked chocolate genoise cake rounds stuffed with ripe peaches and whipped cream) to the Moka, made from vanilla genoise brushed with espresso, filled with coffee buttercream, and topped with chopped roasted almonds. There are recipes for poundcake-, spongecake-, and meringue-based gbteaux, in addition to bavarians, charlottes, mousse cakes, and loaf and log cakes (like the classic Chocolate Yule Log). There are also over 40 recipes for frostings, glazes, sauces, and fillings. In addition, there are detailed ingredient and equipment sections, and comprehensive instructions on general baking techniques--everything from separating and whipping eggs to working with a pastry tube to the correct way to temper chocolate. The more than 400 step-by-step illustrations (penned by Paul Bugat) that accompany the recipes and the 32 pages of color photographs of these magnificent cakes will be enough to tempt any baker, amateur or pro, into the kitchen.
LC Classification Number
TX771.H35 1999
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Produktbewertungen & Rezensionen
Relevanteste Rezensionen
- 17. Aug. 2024
This is a nice cookbook. Gives much deta...
Bestätigter Kauf: JaZustand: GebrauchtVerkauft von: thrift.books
- 23. Dez. 2020
a must read
Bestätigter Kauf: JaZustand: GebrauchtVerkauft von: betterworldbookswest
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