Displaying 49 - 50 of 50 results
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The Pie and Pastry Bible
Item #: 978068481348
The Pie and Pastry Bible by Rose Levy Beranbaum is your magic wand for baking the pies, tarts, and pastries of your dreams -- the definitive work by the country's top baker. More than 300 recipes, 200 drawings of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastries. Easy-to-follow recipes for fruit pies, chiffon pies, custard pies, ice-cream pies, meringue pies, chocolate pies, tarts and tartlets, turnovers, dumplings, biscuits, scones, crostadas, galettes, strudel, fillo, puff pastry, croissants (chocolate, too), Danish, brioche, sticky buns, cream puffs, and profiteroles. All kinds of fillings, glazes, toppings, and sauces, including pastry cream, frangipane, Chiboust, fruit curds, ice creams, fondant, fruit preserves, streusel, meringues, ganache, caramel, and hot fudge. 704 pages, hardcover.
Price: $50.00
Under Pressure: Cooking Sous Vide
Item #: 1579653510
Under Pressure: Cooking Sous Vide by Thomas Keller, hardcover, 295 pages. "Under Pressure," writes Harold McGee in his introduction to this, the first book written in English on cooking sous vide, "introduces cooks to one of the most important culinary innovations of modern times." An uncommonly grand claim coming from so precise a scientist and writer, but such is the power of this controversial method. "Thomas Keller and his chefs," McGee continues, "illustrate the powers of precision heating with dozens of dishes that wouldn't be as fine, or even conceivable, without it." "Under Pressure: Cooking Sous Vide "is an invaluable contribution to our culinary world at a time of unprecedented interest in food and cooking, both in the restaurant kitchen and at home. The most critical aspect of sous vide lies in discovering what combination of time and temperature achieves the most sublime results.
Price: $75.00
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