We found 17 results for “
indigoBooksFood and DrinkBaking and Desserts


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The essential guide to truly stunning desserts from pastry chef Francisco Migoya In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts—like mousses, doughs, and ganaches—showing pastry…
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A gorgeous professional-level guide to the most challenging form of the confectioner's art A showpiece created entirely from sugar is truly a work of art, and it takes an eye for design and strong pastry skills to work with this delicate medium. The Art of the…
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"A visually stunning and groundbreaking new book. Grand Finales: The Art of The Plated Dessert explores the intimate connection between flavor and presentation with recipes that are truly extraordinary. Thanks to the magnificent efforts of the pastry chefs in…

Cacao

by Pierre Marcolini

|November 30, 2015

Hardcover | French

$59.95

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arg1-9782732474533.html Immersion délicieuse dans l’univers du cacao avec Pierre Marcolini, l’un de ses plus grands orfèvres. Sa signature ? Une majestueuse cabosse. Les fèves de cacao au cœur de sa passion. Celui qui a…
Paperback

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A Passion for Baking offers over 200 original, over-the-top luscious recipes, from Chocolate Eruption Cheesecake, Hummingbird Carrot Cake, famed Rougemont Apple Pastry Cake, Black-and-White Cookie Coffee Cake, Blackberry Streusel Muffins, Double-Dutch Chocolate…
Paperback | French

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Berry Farah a ouvert la voie d'une autre pâtisserie avec son premier livre, « La Pâtisserie Nouvelle Théorie ». Son second ouvrage, «La Pâtisserie du XXème siècle: Les Nouvelles Bases», fait…
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A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-…

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Originally published in 1913, this is a wonderfully detailed guide for the making of all types of sweets, candies, toffees, fudges, chocolates and many more. Full of detailed, easy to follow recipes, including many delicacies not often seen nowadays, this is both…
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Ice Cream, cake, cookies, chocolate, nuts, fruit -- Charlie Trotter’s Desserts is a must-have collection of the best dessert recipes from the iconic Chicago chef, suited for all tastes and occasions.  1999 James Beard Award Winner Cooks, book buyers,…
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It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and Frozen Desserts provides all the basic information a pastry professional needs. Introductory chapters include: the history and evolution of frozen…
Hardcover

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Richard Leach has inspired an entire generation of pastry chefs. He's widely imitated . . . he has single-handedly changed the way desserts look around the country in a lot of restaurants." - Alfred Portale, Gotham Bar & Grill "The first time I encountered…

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A comprehensive book about British baking by Dan Lepard, who has worked with master chefs such as Giorgio Locatelli of Locanda Locatelli and Fergus Henderson of St John's.This compendium of British baking gives renewed life to the important recipes of the last…