Classic French pastry represents the pinnacle of control, elegance, and technique. From jewel like caneles and madeleines in a window case to burnished brioches at the boulangerie to showstopper centrepiece desserts at five-star restaurants, everyone loves a perfect bake. Felder includes French classics such as sables, eclairs, Saint-Honore cake, tarte tatin, and croquembouche, regional recipes from Alsace, Brittany, and Provence, as well as his own twists on Belgian (Speculoos), German (Black Forest cake), and Australian ...
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Classic French pastry represents the pinnacle of control, elegance, and technique. From jewel like caneles and madeleines in a window case to burnished brioches at the boulangerie to showstopper centrepiece desserts at five-star restaurants, everyone loves a perfect bake. Felder includes French classics such as sables, eclairs, Saint-Honore cake, tarte tatin, and croquembouche, regional recipes from Alsace, Brittany, and Provence, as well as his own twists on Belgian (Speculoos), German (Black Forest cake), and Australian (Pavlova) desserts. Each beautiful photograph will inspire bakers of all levels while step-by-step pictures clearly illustrate techniques such as making fondant flowers, constructing a charlotte, and braiding a brioche.
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Seller's Description:
Good reading copy of an Ex-Library edition with the usual stamps and stickers. Officially withdrawn from the library and stamped "no longer property of library, " purchased at a charity even for the library system. Otherwise, a clean text--NO writing, NO highlighting to text. A reading copy. Oversized. Clean text--NO writing, NO highlighting to text. PLEASE NOTE: Domestic US media (standard) US orders ONLY. NO international orders.
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Seller's Description:
Fine. Still shrink-wrapped and in excellent condition. Next day dispatch by Royal Mail in sturdy, recyclable packaging. 1000's of satisfied customers! Please contact us with any enquiries.
