Basics: Desserts
Techniques, Tips, and 60+ Recipes to Confidently Make All Things Sweet
Seiten
2025
Hardie Grant US (Verlag)
978-1-964786-10-0 (ISBN)
Hardie Grant US (Verlag)
978-1-964786-10-0 (ISBN)
With over 70 easy-to-follow recipes, Basics: Desserts is your highly photographic guide to all things sweet—from showstopping classic cakes to breakfast staples and weekday treats.
Basics: Desserts is the second in a series that will completely demystify cooking through step-by-step photography. It is a short but comprehensive photographic primer with recipes and techniques that showcase staples like pastry dough, cake batter, and cream fillings, plus how to use them in your favourite classic desserts. From there, learn to bake, assemble, and decorate desserts for any occasion.
Bake your way through everything from big celebration cakes to an easy single-serve chocolate mug cake, plus fruit tarts three ways, a 3-tier showstopping pavlova, classic crème brûlée, and more.
Basics: Desserts is for anyone looking to gain confidence in the kitchen, grow their dessert repertoire, and generally add a little extra sweetness to life. It is a must-have addition to any cookbook library.
Basics: Desserts is the second in a series that will completely demystify cooking through step-by-step photography. It is a short but comprehensive photographic primer with recipes and techniques that showcase staples like pastry dough, cake batter, and cream fillings, plus how to use them in your favourite classic desserts. From there, learn to bake, assemble, and decorate desserts for any occasion.
Bake your way through everything from big celebration cakes to an easy single-serve chocolate mug cake, plus fruit tarts three ways, a 3-tier showstopping pavlova, classic crème brûlée, and more.
Basics: Desserts is for anyone looking to gain confidence in the kitchen, grow their dessert repertoire, and generally add a little extra sweetness to life. It is a must-have addition to any cookbook library.
Caroline Bourgeois is a seasoned culinary art director with over a decade of industry experience. She obtained a CAP in pastry-making and has worked with well-known brands and renowned chefs, including Nicolas Heteau at the French National Assembly. Her expertise was recognised by the M6 GROUP, who invited her to be a member of the jury for the TV show ‘Le Meilleur Pâtissier’. In 2020 Caroline opened her culinary studio in Lille, where she supports brands and companies in the food sector in their image, recipe, and event creation projects.
| Erscheinungsdatum | 24.07.2025 |
|---|---|
| Zusatzinfo | Full colour throughout |
| Sprache | englisch |
| Maße | 195 x 245 mm |
| Gewicht | 660 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| ISBN-10 | 1-964786-10-X / 196478610X |
| ISBN-13 | 978-1-964786-10-0 / 9781964786100 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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