Modern French Pastry

Modern French Pastry

Author: Cheryl Wakerhauser

Publisher: Page Street Publishing

ISBN: 9781624144387

Category: Cooking

Page: 192

View: 901

Cheryl Wakerhauser, the award-winning chef and owner of Pix Patisserie, brings new artistry to classic French desserts. With recipes like Le Royale, Amélie, Pear Rosemary Tart, Pistachio Picnic Cake, Bûche de Noël, Crème Brûlée Cookies and Macarons, you will be sure to wow any guest with complex flavors and textures that are unique to French pastry. French dessert is a study in components, and Cheryl breaks each recipe down, providing information on classic techniques while imbuing each recipe with a new twist. Her Amélie recipe, the winner of the Patis France Chocolate Competition, combines orange vanilla crème brûlée, glazed chocolate mousse, caramelized hazelnuts, praline crisp and orange liqueur génoise. Cheryl trained with MOF Philippe URRACA, a prestigious patisserie located in southern France. She has been featured in World of Fine Wine, Delta Sky magazine, Thrillist Portland, Food Network Magazine, The Wall Street Journal, USA Today and Bon Appétit. This book will have 41 recipes and 80 photos.
Modern French Pastry
Language: en
Pages: 192
Authors: Cheryl Wakerhauser
Categories: Cooking
Type: BOOK - Published: 2017-10-24 - Publisher: Page Street Publishing

Cheryl Wakerhauser, the award-winning chef and owner of Pix Patisserie, brings new artistry to classic French desserts. With recipes like Le Royale, Amélie, Pear Rosemary Tart, Pistachio Picnic Cake, Bûche de Noël, Crème Brûlée Cookies and Macarons, you will be sure to wow any guest with complex flavors and textures
The Classic and Contemporary Recipes of Yves Thuriès
Language: en
Pages: 396
Authors: Yves Thuriès
Categories: Cooking, French
Type: BOOK - Published: 1996 - Publisher:

Books about The Classic and Contemporary Recipes of Yves Thuriès
Baking and Pastry
Language: en
Pages: 1136
Authors: The Culinary Institute of America (CIA)
Categories: Cooking
Type: BOOK - Published: 2015-02-25 - Publisher: John Wiley & Sons

The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the
The Art of French Pastry
Language: en
Pages: 395
Authors: Jacquy Pfeiffer, Martha Rose Shulman
Categories: Cooking
Type: BOOK - Published: 2013 - Publisher: Knopf

An in-depth reference to the fundamentals of pastry by an award-winning chef featured in the 2009 documentary, Kings of Pastry, instructs readers on the critical role of precision and understanding about how ingredients react in different environments while sharing lighthearted memories from his culinary life.
Petite Pâtisserie
Language: en
Pages: 192
Authors: Cheryl Wakerhauser
Categories: Cooking
Type: BOOK - Published: 2020-08-25 - Publisher: Page Street Publishing

Learn How to Make Extraordinary French Desserts from a Master of Pâtisserie Cheryl Wakerhauser—owner of the award-winning Pix Pâtisserie—introduces you to an exciting array of flavors, shapes, textures and colors by focusing on petits fours, bon bons, macarons and more. With step-by-step instructions and tips and tricks to demystify the