Pâtisserie Gluten Free

The Art of French Pastry: Cookies, Tarts, Cakes, and Puff Pastries

Patricia Austin (Autor)

Buch | Hardcover

344 Seiten

2017
Skyhorse Publishing (Verlag)
978-1-5107-1292-8 (ISBN)

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Patisserie Gluten Free This beautifully photographed cookbook is unique in presenting some of the tastiest treats made without gluten-classic French pastries. Home bakers will be able to create memorable European style desserts, ranging from the simple comfort of hand cookies to the ooh-la-la of elaborate puff pastries.

Have you longed for foods from a French pâtisserie but couldn’t find anything gluten-free? Have you looked for French pastry cookbooks and are unsatisfied with the gluten-free selections? If so, this is the book for you!

Pâtisserie Gluten Free has instructions on the art of French pastry so you can have your own pâtisserie at home. This cookbook makes French gluten-free delightful pastries possible.

The beautiful photographs help bakers as they work through the recipes. Pâtisserie Gluten Free presents some of the most difficult treats to make without gluten: classic French pastries. The Table of Contents includes:

PREFACE: A Baker’s Craft
INTRODUCTION: French Pastries Made Gluten-Free
Chapter One: Ingredients, Equipment, Sources
Chapter Two: French Pastry Basic Recipes
Chapter Three: Cookies
Chapter Four: Tarts
Chapter Five: Cakes
Chapter Six: Meringues
Chapter Seven: Cream Puff Pastries
Chapter Eight: Brioche
Chapter Nine: Flaky Pastries

Written with careful detail and a warm and welcoming manner, Patricia Austin shares her wisdom on French baking in this wonderful cookbook that will pleasantly surprise the fiercest gluten-free skeptics.

Patricia Austin became a croissant maker at age seventeen, and later worked as pastry chef assistant to Jeffrey Hamelman (award-winning master baker and now director of the King Arthur Bakery). In 2005 Patricia founded her cottage industry Wild Flour Vermont Bakery, which incorporates her lifestyle of living close to the land. She also works as a baking consultant and recipe developer/tester. Her most recent projects include recipe testing for world renowned pastry chef Pierre Hermés newly released book, Pierre Hermé Macarons, as well as dessert testing for the MasterChef series. She lives in Brattleboro, Vermont.

Erscheinungsdatum	01.02.2017
Zusatzinfo	Color photos throughout
Verlagsort	New York, NY
Sprache	englisch
Maße	191 x 229 mm
Gewicht	1089 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
ISBN-10	1-5107-1292-5 / 1510712925
ISBN-13	978-1-5107-1292-8 / 9781510712928
Zustand	Neuware