Description
John Wiley Larousse: On Pastry by Larousse E
An illustrated guide to decadent French desserts from the legendary Larousse kitchens The name Larousse has been synonymous with culinary excellence for nearly a century, and this new book brings the expertise of the Larousse team to home bakers with hundreds of simple, straightforward dessert recipes. Ideal for experienced and novice bakers alike, it includes a "Pastry Workshop" chapter with step–by–step guidance on making perfect pie crusts, puff pastry, icings, and more, as well as a broad range of recipes for everything from simple cookies and cakes to elegant French classics. Features 200 recipes for any occasion, from simple "Never Fail" cookies perfect for a bake sale to elaborate "Chef′s Style" desserts, like Apple Charlotte and Croquembouche, ideal for at–home entertaining Serves as an ideal companion for Larousse: On Cooking, also published by Wiley Includes nearly 300 tantalizing full–color photographs of finished dishes, ingredients, and techniques An indispensable reference for every home baker, Larousse: On Pastry makes it easy to create amazing, French–inspired desserts in the comfort of your own kitchen.