World Class Cakes: 250 Classic Recipes from Boston Cream Pie to Madeleines and Muffins - Rilegato

Pizey, Roger

Rilegato

ISBN 10: 1937994163 ISBN 13: 9781937994167

Casa editrice: Race Point Pub, 2013

Riassunto

Every country in the world has a cake that is truly a classic – one that has stood the test of time and continues to be passed down from generation to generation. World Class Cakes is a compilation of these timeless recipes, culled from mothers and grandmothers all the world over. Whether you want to make a moist sponge cake to accompany your afternoon tea or craft a show-stopping layer cake to dazzle at a party, you’ll find the recipe in this book. Includes scrumptious recipes like:*Japanese green tea pound cake*French flourless chocolate cake*Russian lemon and poppy seed cake*Tres leche cake from Central America*American red velvet cake and hundreds moreAccompanied by stunning step-by-step photography, a history of each cake and the traditions associated with it, and over 250 recipes, this book is essential for any baking enthusiast. Discover why you shouldn’t speak above a whisper when making a Polish babka, which country believed you should sleep with wedding cake under your pillow to meet your future husband, and loads more in this charming cake companion.

Su questo libro

L'autore:

Roger Pizey is a celebrated baker and patissier with over twenty years’ experience at the cutting edge of cooking. He trained for two years with Albert Roux at Le Gavroche before joining the charismatic Marco Pierre White as his Chef Patissier. As Marco was becoming the first British chef to be awarded 3 Michelin stars, Roger was creating the groundbreaking desserts for his restaurants.
Roger developed his craft in some of the finest restaurants in London, including a period as Head Chef of the highly regarded Criterion Restaurant, before returning to his original passion and founding the bakery for Petyon & Byrne. There he created a classic selection of pastry offerings, both sweet and savory, reigniting interest in traditional pastry treats. He recently appeared on Hell’s Kitchen, demonstrating his superb pastry skills alongside celebrity chef Marco Pierre White.

Product Description:

Book by Pizey Roger

Su questa edizione

• Editore: Race Point Pub
• Data di pubblicazione: 2013
• ISBN 10: 1937994163
• ISBN 13: 9781937994167
• Rilegatura: Copertina rigida
• Numero di pagine: 304