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Patisserie: Master the Art of French Pastry

Patisserie: Master the Art of French Pastry


作者  /  Melanie Dupuis/ Anne Cazor

繪者/攝影者  /  Yannis Varoutsikos/ Ill.; Pierre Javelle/ Photo

出版社 / Hardie Grant Books

出版日期 / 2016/03/24

商品語言 / 英文

裝訂 / 精裝

定價 / NT$1,650

售價 / 79折, NT$ 1,304

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內容簡介

精通最經典的法式甜點,超過100道必學食譜,在家也能成為法式甜點大廚

本書將帶領讀者一步一步走向成為精通法式甜點的大師之路,超過百道甜點食譜,以全彩跨頁的精美插圖,及詳實明瞭的圖片,一同揭開法式甜點的神秘面紗,打造垂涎欲滴及經典的美味法式點心。食譜內容包括法式甜點基礎教學,包括各式酥皮作法,例如奶油酥皮、甜塔皮、千層酥皮、花結酥皮等;甜而不膩的餡料,例如卡士達醬、鮮奶油、奶油、幕斯餡、巧克力醬及豆沙等;為甜點畫龍點睛的裝飾技巧(酥皮、巧克力、醬料及翻糖藝術等)全都精彩呈現。食譜內容從簡易的甜點如瑪德琳、費南雪及小餅乾,到需要技巧的閃電泡芙、黑森林蛋糕、可頌、馬卡龍、檸檬蛋白派、歐培拉、法式泡芙塔、夏洛特、巴巴蘭姆酒蛋糕等,從經典美味到多元創意,融合現代手法創新設計,保留傳統甜點的美好口感及香味,喜愛甜點的您,絕對不能錯過!

Patisserie gives readers all the technical know-how required to become an expert in the art of French patisserie and invent their own masterpieces. Each of the 100 recipes features a full-colour cross-section illustration, step-by-step photography and a beautiful hero image in order to both inspire the reader and demystify some of France's most iconic desserts. Patisserie includes the basic building-block recipes needed to understand the fundamentals of French patisserie, from the pastry itself (shortcrust pastry, sweet pastry, puff pastry, choux pastry and more) to fillings (custards, creams, butters, mousses, ganaches and pastes) and embellishments (meringue, chocolate, sauces and sugar art). From simple treats like madeleines, financiers and cookies to more complex creations, like black forest cake, eclairs, croissants, macarons, lemon meringue pie, l'opera, mocha, croquembouche, charlotte, rum baba and more, Patisserie covers all of the French delicacies you could ever dream of.











詳細資料

誠品26碼 /2681408197004
ISBN 13 /9781743790946
ISBN 10 /1743790945
EAN /9781743790946

頁數288
尺寸32.6X24.5CM
裝訂精裝
級別
語言英文
成份




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