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Atelier Confectionery

Bonbons, Marshmallows, Toffees, Lollipops, Licorice...
BuchGebunden
252 Seiten
Englisch
Hardie Grant Books UKerschienen am26.02.2015
Atelier: Confectionary is the definitive guide to making caramels, chocolates and confectionery, and is the perfect manual for any home cook looking to start making delicious sweets for special occasions, parties and gifts - or to keep all to yourself. Mastering candies, toffees, caramels, fondants, liquorice, jellies, marshmallows, nougat, fudge, chocolate truffles, marzipan and macarons - not to mention home-made versions of your favourite chocolate bars - is a breeze with Atelier: Confectionary. Complete with simple, illustrated instructions on basic concepts and techniques like sugar temperature, pulling sugar, making a meringue and tempering chocolate, Atelier: Confectionary will have readers churning out confectionery worthy of a Parisian confiserie in no time at all. With super simple, stylish graphics and attention to design- this is book is a real treat!mehr

Produkt

KlappentextAtelier: Confectionary is the definitive guide to making caramels, chocolates and confectionery, and is the perfect manual for any home cook looking to start making delicious sweets for special occasions, parties and gifts - or to keep all to yourself. Mastering candies, toffees, caramels, fondants, liquorice, jellies, marshmallows, nougat, fudge, chocolate truffles, marzipan and macarons - not to mention home-made versions of your favourite chocolate bars - is a breeze with Atelier: Confectionary. Complete with simple, illustrated instructions on basic concepts and techniques like sugar temperature, pulling sugar, making a meringue and tempering chocolate, Atelier: Confectionary will have readers churning out confectionery worthy of a Parisian confiserie in no time at all. With super simple, stylish graphics and attention to design- this is book is a real treat!
Details
ISBN/GTIN978-1-74270-868-3
ProduktartBuch
EinbandartGebunden
Erscheinungsjahr2015
Erscheinungsdatum26.02.2015
Seiten252 Seiten
SpracheEnglisch
Gewicht920 g
IllustrationenFull colour photography throughout
Artikel-Nr.32529894
Rubriken
GenreKochen & Geniessen

Autor

Yasmin Othman is a London-based home economist, food stylist, and cookery writer. Trained in her native Malaysia and the UK, Yasmin has worked extensively on television cooking programs with chefs including Raymond Blanc, Michel Roux Jr. and Sr., Nigella Lawson, and Nigel Slater. Her recipes regularly appear in food magazines and books.
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