Bake
Breads, Cakes, Croissants, Kouign Amanns, Macarons, Scones, Tarts
Seiten
2021
Rizzoli International Publications (Verlag)
978-0-7893-4113-6 (ISBN)
Rizzoli International Publications (Verlag)
978-0-7893-4113-6 (ISBN)
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Classic French baking with a twist from one of America's rising star chefs.
Drawing on Rory Macdonald's Michelin-starred experience, Bake takes the reader from early morning croissants to late night desserts. Macdonald reveals the secrets behind his renowned cakes and baked treats, which have earned him a place in the top 10 pastry chefs in the U.S. (Dessert Professional). He shows how to master classic recipes, such as doughnuts and eclairs, with easy step-by-step photography and offers new ideas encouraging the reader to experiment with their own combinations and flavours. With over 100 creative new twists on classic French and international pastries, this cookbook illustrates the masterpieces that can be made from the simple combination of flour, milk, butter, eggs, and sugar. Baking is about precision so Macdonald presents the reader with clear detailed instructions to make the perfect tarte tatin or macaron. Next-day recipes are also included. Made too many croissants? Use them for croque monsieur and black truffle and prosciutto croissants, for a lunchtime meal. Each recipe is designed to be foolproof--with detail-oriented instructions that eliminate guesswork, plan-aheads, ingenious tips, and highlights for success--making delicious perfection within reach for any baker.
Drawing on Rory Macdonald's Michelin-starred experience, Bake takes the reader from early morning croissants to late night desserts. Macdonald reveals the secrets behind his renowned cakes and baked treats, which have earned him a place in the top 10 pastry chefs in the U.S. (Dessert Professional). He shows how to master classic recipes, such as doughnuts and eclairs, with easy step-by-step photography and offers new ideas encouraging the reader to experiment with their own combinations and flavours. With over 100 creative new twists on classic French and international pastries, this cookbook illustrates the masterpieces that can be made from the simple combination of flour, milk, butter, eggs, and sugar. Baking is about precision so Macdonald presents the reader with clear detailed instructions to make the perfect tarte tatin or macaron. Next-day recipes are also included. Made too many croissants? Use them for croque monsieur and black truffle and prosciutto croissants, for a lunchtime meal. Each recipe is designed to be foolproof--with detail-oriented instructions that eliminate guesswork, plan-aheads, ingenious tips, and highlights for success--making delicious perfection within reach for any baker.
Rory Macdonald is a London born, New York-based chef and culinary expert. He opened Gordon Ramsay's venture at the London Hotel in New York, which subsequently received two Michelin stars. In 2012, he joined the Hakkasan group as executive pastry chef USA. After six months the New York location was awarded a Michelin star. Macdonald opened his first solo enterprise Chanson in 2017. Jade Young is a visual artist, photographer, and creative director.
| Erscheinungsdatum | 13.10.2021 |
|---|---|
| Zusatzinfo | 150 colour photographs |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 203 x 254 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-10 | 0-7893-4113-1 / 0789341131 |
| ISBN-13 | 978-0-7893-4113-6 / 9780789341136 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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