Sorbets and ice creams...simple ingredients with immense variety. The flavors, colors and shapes that are possible in the realm of froxen confections are an inspiration for creating new and different sundaes, layered desserts, log cakes and presentation pieces. Skill is required to make fixen desserts that are pleasing to the palate and daxxling to look at. Achieving this skill is the sign of a a great chef. Joseph Aimar Born in 1943 in Biot, near Nice, Joseph Aimar worked as a pastry apprentice before going to Lyon to work ...
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Sorbets and ice creams...simple ingredients with immense variety. The flavors, colors and shapes that are possible in the realm of froxen confections are an inspiration for creating new and different sundaes, layered desserts, log cakes and presentation pieces. Skill is required to make fixen desserts that are pleasing to the palate and daxxling to look at. Achieving this skill is the sign of a a great chef. Joseph Aimar Born in 1943 in Biot, near Nice, Joseph Aimar worked as a pastry apprentice before going to Lyon to work in many patisseries. Chef Aimar entered several competitions and won medals for his performance and gained the prestigious title Meilleur Ouvrier de France Glacier. For the past ten years, he has taught pastry at the Francois Rabelais school in Dardilly and owns his own business, Princes de France, in the town of Champagne-au-Mont d'Or near Lyon. Alain Berne From an early age, Chef Berne knew he wanted to work in pastry. He was born in the Loire Valley in 1954 and after completing his apprenticeship, he worked with the well known chocolatier, Bernachon, in Lyon and the famous pastry chef, Lenotre, in Paris. Chef Berne was still very young when he earned the coveted Meilleur Ouvrier de France Glacier. He dedicated himself to teaching the next generation of pastry chefs in Dardilly alongside the other authors of this book. Chef Berne is also an instructor at the Ecole des Arts Culinaires et de l'Hotellerie founded by Paul Bocuse near Lyon. Jacques Joubert Chef Joubert was born in 1948 in the Beaujolais. He did not become a wine maker like his father, but rather was attracted to a culinary career. He apprenticed in the best pastry shops of Lyon and went on to work in several great hotels throughout Europe. He earned the Meilleur Ouvrier de France Glacier and returned to Lyon to teach. Since 1989, he has also operated the Patisserie de l'Horloge in Tassin la Demi-Lune as well as the Chocolaterie du Vieux Lyon. Frozen desserts This book is a collaboration of three well known experts in the field of frozen confections. All three are recognized for their skills and dedication as Meilleurs Ouvriers de France Glacier. As instructors and authors, they have the opportunity to share their wealth of knowledge not only with their students but also with the readers of this book. The ideas and creations presented here have been perfected over the years in the classroom as well as in their private enterprises. This book offers a basic review of recipes and techniques. The desserts are then, organized in four categories: Confections made with scoops of sorbets and ice creams. A knowledge of making ice creams and sorbets is required, but other wise, these desserts are simple to make. Molded desserts come next, with a wide variety of frozen mousses, parfaits, ice creams and sorbets layered inside a cake-lined mold. Log-shaped cakes are traditional in France during the Christmas holidays. Buches made with frozen ingredients are practical for serving large groups any time of the year. Fantasy desserts are described in the final chapter. The authors share their most original creations. This book will inspire amateurs who love to cook and taste new desserts as well as professionals who are looking for creative ways to expand their menus in restaurants or pastry shops.
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Add this copy of Frozen Desserts to cart. $13.25, very good condition, Sold by Wonder Book - Member ABAA/ILAB rated 5.0 out of 5 stars, ships from Frederick, MD, UNITED STATES, published 1997 by John Wiley & Sons.
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Very Good. Very Good condition. Good dust jacket. A copy that may have a few cosmetic defects. May also contain a few markings such as an owner's name, short gifter's inscription or light stamp.
Add this copy of Frozen Desserts to cart. $37.00, like new condition, Sold by Grendel Books, ABAA/ILAB rated 5.0 out of 5 stars, ships from Springfield, MA, UNITED STATES, published 1997 by John Wiley & Sons,.
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Fine in Near Fine dust jacket. 0471160660. Color photographs throughout. Translated from the French by Anne Sterling. First editon thus. Fine in a near fine (one short closed edge tear) dust jacket.
Add this copy of Frozen Desserts to cart. $39.62, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 1997 by John Wiley & Sons Inc.
