Asiabooks.com

PATISSERIE MAISON

Out of stock

฿1,100
PATISSERIE MAISON

PATISSERIE MAISON

Hardcover

฿1,100

Out of stock

With this product, you earn 44 point(s).

Point details

PAYMENT METHOD

payment01 payment02 payment03
คำที่เกี่ยวข้อง CAKES BAKING & SUGARCRAF

Synopsis: PATISSERIE MAISON

Patisserie, the art of the maitre patissier, is the most admired style of baking in the world and requires the highest level of skill. In this new book master baker and bestselling author Richard Bertinet makes patisserie accessible to home bakers. Richard effortlessly guides you through challenging techniques with step-by-step photography and over 50 easy-to-follow recipes for the most revered and celebrated biscuits, sponges, meringues, tarts, eclairs and other classic desserts. With Richard's expert help, you will soon be creating authentic sweet tarts, bavarois, galettes, macarons and mousses. With creations including lavender and orange eclairs, gateau Saint Honore, tarte tropizienne, Paris brest and cassis kir royal mousse, Patisserie Maison opens up the world of divine sweet creations to novices as well as more experienced cooks.

Product Details

ISBN 9780091957612
Weight 1.5
Publisher THE RANDOM HOUSE GROUP LIMITED
Language English

Highlight

Patisserie, the art of the maitre patissier, is the most admired style of baking in the world and requires the highest level of skill. In this new book master baker and bestselling author Richard Bertinet makes patisserie accessible to home bakers.

All Reviews

Comments & Ratings (0 review)

  • (0)
  • (0)
  • (0)
  • (0)
  • (0)
BERTINET, RICHARD

about author

Originally from Brittany in Northwest France, Richard trained as a baker both in Brittany and at the Grand Moulin de Paris. His catering background included a stint at the Silver Plough at Pitton in Salisbury, England, where in 1990, he was awarded American Express Magazine's UK Pub of the Year.

In 1996, a position as Operations Director with the Novelli Group of restaurants brought him to London, where he set up the Dough Co., his consultancy business, in 2000. Since then Richard split his time between advising on the development of new products for several of the supermarket
chains, teaching, and writing.

In 2004, with a young family, Richard and his wife Jo decided to head to Bath, England, to be closer to Jo's family. The plans for The Bertinet Kitchen began to take shape and they opened in September 2005, the same year that Richard's first baking book, DOUGH, was published by Kyle Cathie. That book went on to win the 2006 Best Cookbook of the Year Award from the IACP and the 2006 James Beard Foundation Award for Excellence for Best Book in the Baking and Desserts category.

read more

You may also like

Recommended for you