Bild 1 von 8
Galerie
Bild 1 von 8
Ähnlichen Artikel verkaufen?
Patisserie: Die Grundlagen des französischen Gebäcks beherrschen: 3.200 Schritt für Schritt...
US $40,00
Ca.CHF 32,14
Artikelzustand:
Gut
Buch, das gelesen wurde, sich aber in einem guten Zustand befindet. Der Einband weist nur sehr geringfügige Beschädigungen auf, wie z.B. kleinere Schrammen, er hat aber weder Löcher, noch ist er eingerissen. Bei gebundenen Büchern ist der Schutzumschlag möglicherweise nicht mehr vorhanden. Die Bindung weist geringfügige Gebrauchsspuren auf. Die Mehrzahl der Seiten ist unbeschädigt, das heißt, es gibt kaum Knitter oder Einrisse, es wurden nur in geringem Maße Bleistiftunterstreichungen im Text vorgenommen, es gibt keine Textmarkierungen und die Randbereiche sind nicht beschrieben. Alle Seiten sind vollständig vorhanden. Genauere Einzelheiten sowie eine Beschreibung eventueller Mängel entnehmen Sie bitte dem Angebot des Verkäufers.
- Sofort-KaufenPatisserie: Die Grundlagen des französischen Gebäcks beherrschen: 3.200 Schritt für Schritt...
Oops! Looks like we're having trouble connecting to our server.
Refresh your browser window to try again.
Versand:
US $8,97 (ca. CHF 7,21) USPS Media MailTM.
Standort: Providence, Rhode Island, USA
Lieferung:
Lieferung zwischen Sa, 30. Aug und Sa, 6. Sep nach 94104 bei heutigem Zahlungseingang
Rücknahme:
30 Tage Rückgabe. Käufer zahlt Rückversand. Wenn Sie ein eBay-Versandetikett verwenden, werden die Kosten dafür von Ihrer Rückerstattung abgezogen.
Zahlungen:
Sicher einkaufen
Der Verkäufer ist für dieses Angebot verantwortlich.
eBay-Artikelnr.:257040897492
Artikelmerkmale
- Artikelzustand
- ISBN
- 9780847839629
Über dieses Produkt
Product Identifiers
Publisher
Rizzoli International Publications, Incorporated
ISBN-10
0847839621
ISBN-13
9780847839629
eBay Product ID (ePID)
117107491
Product Key Features
Book Title
Patisserie : Mastering the Fundamentals of French Pastry-Updated Edition
Number of Pages
800 Pages
Language
English
Publication Year
2013
Topic
Regional & Ethnic / French, General, Courses & Dishes / Pastry
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
2.6 in
Item Weight
104.8 Oz
Item Length
10 in
Item Width
7.6 in
Additional Product Features
Intended Audience
Trade
Reviews
"Immensely talented, Chef Christophe offers a rare glimpse into the intricacies of French pastry-making never before seen in such detail. Pastry chefs are like chemists, and this book opens the door to the secrets of timing and texture that are so important in French pastry. With a guiding hand, Christophe makes patisserie more accessible for the home chef and reveals details that separate an ordinary pastry from an extraordinary one. People will love discovering Christophe's talent through this book." - François Payard , pastry chef of FP Patisserie and Francois Payard Bakery "Christophe Felder is a rarity: a stunningly talented pastry chef with a true gift for teaching. He can make everything from butter croissants that flake into a million shards to simple coconut macaroons easy to understand and equally easy to prepare at home-and that's just what he does in this new book. A treasure for bakers from beginners to pros." - Dorie Greenspan , author of Baking: From My Home to Yours and Around My French Table "This monumental work by one of the best pastry chefs in France will delight anyone looking to re-create the all-beloved French classics at home. Bakers everywhere will be thrilled to have Christophe Felder's easy-to-follow recipes in their kitchen-and even happier with the sweet rewards!" - David Lebovitz , author of The Sweet Life in Paris "I can't think of a better introduction to the classic canon of French pastry! Broad in scope and yet easy to manage, the detailed recipes are outdone only by the clear and concise step-by-step images that accompany each one. Christophe Felder is a true master of the art and this long-awaited translation of Patisserie is sure to become a benchmark for ambitious bakers." - Michael Laiskonis , creative director at the Institute of Culinary Education, "An excellent pastry and baking guide such as this doesn't come along every day - don't miss out on it." ~ Cookbook Digest " Patisserie is a must-have for the reference shelf." ~ thekitchn.com "Immensely talented, Chef Christophe offers a rare glimpse into the intricacies of French pastry-making never before seen in such detail. Pastry chefs are like chemists, and this book opens the door to the secrets of timing and texture that are so important in French pastry. With a guiding hand, Christophe makes patisserie more accessible for the home chef and reveals details that separate an ordinary pastry from an extraordinary one. People will love discovering Christophe's talent through this book." ~Franois Payard, pastry chef of FP Patisserie and Francois Payard Bakery "Christophe Felder is a rarity: a stunningly talented pastry chef with a true gift for teaching. He can make everything from butter croissants that flake into a million shards to simple coconut macaroons easy to understand and equally easy to prepare at home--and that's just what he does in this new book. A treasure for bakers from beginners to pros." ~Dorie Greenspan, author of Baking: From My Home to Yours and Around My French Table "This monumental work by one of the best pastry chefs in France will delight anyone looking to re-create the all-beloved French classics at home. Bakers everywhere will be thrilled to have Christophe Felder's easy-to-follow recipes in their kitchen--and even happier with the sweet rewards!" ~David Lebovitz, author of The Sweet Life in Paris "I can't think of a better introduction to the classic canon of French pastry! Broad in scope and yet easy to manage, the detailed recipes are outdone only by the clear and concise step-by-step images that accompany each one. Christophe Felder is a true master of the art and this long-awaited translation of Patisserie is sure to become a benchmark for ambitious bakers." ~Michael Laiskonis, creative director at the Institute of Culinary Education, "An excellent pastry and baking guide such as this doesn't come along every day - don't miss out on it." ~ Cookbook Digest " Patisserie is a must-have for the reference shelf." ~ thekitchn.com "Immensely talented, Chef Christophe offers a rare glimpse into the intricacies of French pastry-making never before seen in such detail. Pastry chefs are like chemists, and this book opens the door to the secrets of timing and texture that are so important in French pastry. With a guiding hand, Christophe makes patisserie more accessible for the home chef and reveals details that separate an ordinary pastry from an extraordinary one. People will love discovering Christophe's talent through this book." ~François Payard, pastry chef of FP Patisserie and Francois Payard Bakery "Christophe Felder is a rarity: a stunningly talented pastry chef with a true gift for teaching. He can make everything from butter croissants that flake into a million shards to simple coconut macaroons easy to understand and equally easy to prepare at home--and that's just what he does in this new book. A treasure for bakers from beginners to pros." ~Dorie Greenspan, author of Baking: From My Home to Yours and Around My French Table "This monumental work by one of the best pastry chefs in France will delight anyone looking to re-create the all-beloved French classics at home. Bakers everywhere will be thrilled to have Christophe Felder's easy-to-follow recipes in their kitchen--and even happier with the sweet rewards!" ~David Lebovitz, author of The Sweet Life in Paris "I can't think of a better introduction to the classic canon of French pastry! Broad in scope and yet easy to manage, the detailed recipes are outdone only by the clear and concise step-by-step images that accompany each one. Christophe Felder is a true master of the art and this long-awaited translation of Patisserie is sure to become a benchmark for ambitious bakers." ~Michael Laiskonis, creative director at the Institute of Culinary Education, " Patisserie is a must-have for the reference shelf." ~ thekitchn.com "Immensely talented, Chef Christophe offers a rare glimpse into the intricacies of French pastry-making never before seen in such detail. Pastry chefs are like chemists, and this book opens the door to the secrets of timing and texture that are so important in French pastry. With a guiding hand, Christophe makes patisserie more accessible for the home chef and reveals details that separate an ordinary pastry from an extraordinary one. People will love discovering Christophe's talent through this book." ~ François Payard , pastry chef of FP Patisserie and Francois Payard Bakery "Christophe Felder is a rarity: a stunningly talented pastry chef with a true gift for teaching. He can make everything from butter croissants that flake into a million shards to simple coconut macaroons easy to understand and equally easy to prepare at home-and that's just what he does in this new book. A treasure for bakers from beginners to pros." ~ Dorie Greenspan , author of Baking: From My Home to Yours and Around My French Table "This monumental work by one of the best pastry chefs in France will delight anyone looking to re-create the all-beloved French classics at home. Bakers everywhere will be thrilled to have Christophe Felder's easy-to-follow recipes in their kitchen-and even happier with the sweet rewards!" ~ David Lebovitz , author of The Sweet Life in Paris "I can't think of a better introduction to the classic canon of French pastry! Broad in scope and yet easy to manage, the detailed recipes are outdone only by the clear and concise step-by-step images that accompany each one. Christophe Felder is a true master of the art and this long-awaited translation of Patisserie is sure to become a benchmark for ambitious bakers." ~ Michael Laiskonis , creative director at the Institute of Culinary Education, " Patisserie is a must-have for the reference shelf." ~ thekitchn.com "Immensely talented, Chef Christophe offers a rare glimpse into the intricacies of French pastry-making never before seen in such detail. Pastry chefs are like chemists, and this book opens the door to the secrets of timing and texture that are so important in French pastry. With a guiding hand, Christophe makes patisserie more accessible for the home chef and reveals details that separate an ordinary pastry from an extraordinary one. People will love discovering Christophe's talent through this book." ~Franois Payard, pastry chef of FP Patisserie and Francois Payard Bakery "Christophe Felder is a rarity: a stunningly talented pastry chef with a true gift for teaching. He can make everything from butter croissants that flake into a million shards to simple coconut macaroons easy to understand and equally easy to prepare at home--and that's just what he does in this new book. A treasure for bakers from beginners to pros." ~Dorie Greenspan, author of Baking: From My Home to Yours and Around My French Table "This monumental work by one of the best pastry chefs in France will delight anyone looking to re-create the all-beloved French classics at home. Bakers everywhere will be thrilled to have Christophe Felder's easy-to-follow recipes in their kitchen--and even happier with the sweet rewards!" ~David Lebovitz, author of The Sweet Life in Paris "I can't think of a better introduction to the classic canon of French pastry! Broad in scope and yet easy to manage, the detailed recipes are outdone only by the clear and concise step-by-step images that accompany each one. Christophe Felder is a true master of the art and this long-awaited translation of Patisserie is sure to become a benchmark for ambitious bakers." ~Michael Laiskonis, creative director at the Institute of Culinary Education
Dewey Edition
23
Dewey Decimal
641.8659
Synopsis
All the classic French pastries made accessible for the home cook, with 3,200 photographs. For every serious home baker, French pastry represents the ultimate achievement. But to master the techniques, a written recipe can take you only so far--what is equally important is to see a professional in action, to learn the nuances of rolling out dough for croissaints or caramelizing apples for a tarte tatin. For each of the 210 recipes here, there are photographs that lead the reader through every step of the instructions. There has never been such a comprehensive primer on patisserie. The important base components--such as cr me patisserie, p te choux, and chocolate ganache--are presented as stand-alone recipes. Once comfortable with these, the home baker can go on to tackle the famous and more complex creations--such as clairs, Saint-Honor , Op ra--as well as feel empowered to explore new and original combinations. An entire chapter is devoted to decoration as well as sauces, syrups, and fillings. Whether used to develop skills or to refine techniques, to gain or simply broaden a repertoire, Patisserie dispels the mystery around classic French pastries, so that everyone can make them at home., All the classic French pastries made accessible for the home cook, with 3,200 photographs. For every serious home baker, French pastry represents the ultimate achievement. But to master the techniques, a written recipe can take you only so far--what is equally important is to see a professional in action, to learn the nuances of rolling out dough for croissaints or caramelizing apples for a tarte tatin. For each of the 210 recipes here, there are photographs that lead the reader through every step of the instructions. There has never been such a comprehensive primer on patisserie. The important base components--such as creme patisserie, pate a choux, and chocolate ganache--are presented as stand-alone recipes. Once comfortable with these, the home baker can go on to tackle the famous and more complex creations--such as Eclairs, Saint-Honore, Opera--as well as feel empowered to explore new and original combinations. An entire chapter is devoted to decoration as well as sauces, syrups, and fillings. Whether used to develop skills or to refine techniques, to gain or simply broaden a repertoire, Patisserie dispels the mystery around classic French pastries, so that everyone can make them at home., Newly updated and expanded with 3,500 step-by-step photographs, all the classics of French patisserie are made accessible for the home cook. For every serious home baker, French pastry represents the ultimate achievement. But to master the techniques, a written recipe can take you only so far--what is equally important is to see a professional in action, to learn the nuances of rolling out dough for croissaints or caramelizing apples for a tarte tatin. For each of the 233 recipes here, there are photographs that lead the reader through every step of the instructions. There has never been such a comprehensive primer on patisserie. The important base components--such as cr me patisserie, p te choux, and chocolate ganache--are presented as stand-alone recipes. Once comfortable with these, the home baker can go on to tackle the famous and more complex creations--such as clairs, Saint-Honor , Op ra--as well as feel empowered to explore new and original combinations. An entire chapter is devoted to decoration as well as sauces, syrups, and fillings. Whether used to develop skills or to refine techniques, to gain or simply broaden a repertoire, Patisserie dispels the mystery around classic French pastries, so that everyone can make them at home., All the classic French pastries made accessible for the home cook, with 3,200 photographs. For every serious home baker, French pastry represents the ultimate achievement. But to master the techniques, a written recipe can take you only so far - what is equally important is to see a professional in action, to learn the nuances of rolling out dough for croissants or caramelising apples for a tarte tatin. For each of the 210 recipes here, there are photographs that lead the reader through every step of the instructions. There has never been such a comprehensive primer on patisserie. The important base components - such as cr?me patisserie, p?te ? choux, and chocolate ganache - are presented as stand-alone recipes. Once comfortable with these, the home baker can go on to tackle the famous and more complex creations - such as ?clairs, Saint-Honor?, Op?ra - as well as feel empowered to explore new and original combinations. An entire chapter is devoted to decoration as well as sauces, syrups, and fillings. Whether used to develop skills or to refine techniques, to gain or simply broaden a repertoire, Patisserie dispels the mystery around classic French pastries, so that everyone can make them at home.
LC Classification Number
TX773
Artikelbeschreibung des Verkäufers
Info zu diesem Verkäufer
Sullys Cool and Collected
99,7% positive Bewertungen•5.2 Tsd. Artikel verkauft
Angemeldet als privater VerkäuferDaher finden verbraucherschützende Vorschriften, die sich aus dem EU-Verbraucherrecht ergeben, keine Anwendung. Der eBay-Käuferschutz gilt dennoch für die meisten Käufe.
Verkäuferbewertungen (2'163)
- h***y (9540)- Bewertung vom Käufer.Letzter MonatBestätigter KaufGreat visor. Fast shipping Perfect condition Great communication Thank you so much
- 2***1 (703)- Bewertung vom Käufer.Letzter MonatBestätigter KaufGreat Ebay Seller A++++! Will do business with this seller again!
- 0***0 (175)- Bewertung vom Käufer.Letzter MonatBestätigter KaufWell packed; Quick shipping; Will do business again!
Noch mehr entdecken:
- Französische Schule und Ausbildung auf Französisch,
- Französische Sprachkurse und Lehrmaterialien auf Französisch,
- Französische Taschenbücher Schule und Ausbildung auf Französisch,
- Französische Zeitschriften,
- Französische Kataloge,
- Französische Lehrerausgabe,
- Buch über Musik auf Französisch,
- Erotische Literatur auf Französisch,
- Französische Bücher über Kochen Sachbuch,
- Fantasy Bücher auf Französisch