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76 produits trouvés

The Chocolatier's Kitchen

The proud collective of Callebaut Chefs
- Lannoo
- 1 Novembre 2022
- 9789401473385
- A magisterial tome on chocolate by a master chocolatier and his friends - Indispensable information and inspiration in a luxurious hardcover for true food professionals (pastry chefs, chocolate confectioners, chefs) or experienced chocolate lovers At the highest level of chocolate-making expertise, award-winning chocolatier Davide Comaschi (World Chocolate Master, 2013; Global Creative Leader at Barry Callebaut) stands out. In this luxurious and comprehensive 600-page chocolate Bible, Comaschi shares his in-depth knowledge of chocolate, and his own recipes along with contributions from friends and colleagues. With inspiring ideas for pastry chefs, confectioners, chefs, or professional chocolate lovers, these recipes for ice cream, candy, chocolates, chocolate spreads, and more will be a treasured resource.
Grand format 120.00 €

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How to cook french pastry : 50 traditional French recipes

Julie Soucail
- First
- 4 Juillet 2024
- 9782412096055
Le meilleur de la pâtisserie française, en anglais !
50 traditional French pastry recipes, together at last in one collection. Tarte tatin, fraisier, macarons, chocolate mousse, croissants, chouquettes, madeleines...
These delicious French treats are simply irresistible.
Grand format 9.95 €

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French cookies and cakes

Déborah Dupont-Daguet, Géraldine Martens, Apolline Muet
- First
- 16 Mai 2024
- 9782412096161
Go crazy for French cookies and cakes!
Palets, cannelé, financier, navettes, madeleines, cookies, brioche... Chocolate, vanilla, citrus fruits or just plain... French cakes come in all shapes and sizes. Discover all the techniques and tips you need to make your French cakes and the best way to serve them. Nearly 50 irresistible recipes, with the participation of many guest chefs who have been kind enough to share all the secrets of their favourite 'little cakes'.
Grand format 15.95 €

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Modernist bread at home

Nathan Myhrvold
- The Cooking Lab
- 14 Mars 2024
- 9781737995142
Modernist Bread at Home is an indispensable cookbook for anyone who is passionate about making homemade bread. Created by the same team behind the award-winning Modernist Bread, this new cookbook is thoughtfully tailored to the specific needs of home bakers so that you can get great results in your kitchen, regardless of how much time or experience you have. After years of rigorous independent research and hundreds of experiments, the Modernist Cuisine team has now distilled all that wisdom down into a comprehensive, 420-page single volume that proves bread-making can be attainable and convenient, even during the workweek. You'll discover innovative yet practical techniques, time-saving tips, helpful scientific insights, and adaptable recipes that make delicious homemade bread possible. Modernist Bread at Home features over 160 easy-to-follow recipes that span the world of bread: rustic sourdoughs, traditional French lean breads, lighter-than-air sandwich breads, decadent brioches, beautifully textured ryes, challah, focaccia, bagels, bao, and more, with gluten-free recipes that stand up to their counterparts. Plus, a 172-page wire-bound manual is included so that you can easily bring all the recipes into the kitchen. Whether it's a new way of mixing, a method for saving overproofed dough, innovative ways to use leftover levain, or how to improvise a proofer, you will become a better, more confident baker. Useful step-by-step tutorials and visual guides are found throughout the book, carefully designed to help you master key techniques, better navigate the bread-making process, troubleshoot potential challenges, and bring a new level of confidence to your baking. Ultimately, Modernist Bread at Home will help you make beautiful loaves of bread with a depth of flavor beyond that which you'll find in the store. And you can proudly say that you've made it at home.
Grand format 125.00 €

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Desserts

Collectif
- Murdoch Books
- 13 Août 2008
- 9781741961003
Whether you want something cool, light and refreshing or warm, comforting and indulgent, this title covers desserts that are sure to hit the spot.
Grand format N.C.

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Modernist pizza

Nathan Myhrvold, Francisco Migoya
- The Cooking Lab
- 4 Novembre 2021
- 9781734386127
Modernist Pizza is the definitive guide to the world's most popular food. Created by the team that published the critically acclaimed Modernist Cuisine: The Art and Science of Cooking and Modernist Bread, this groundbreaking set is the culmination of exhaustive research, travel, and experiments to collect and advance the world's knowledge of pizza.

Authors Nathan Myhrvold and Francisco Migoya share practical tips and innovative techniques, which are the outcome of hundreds of tests and experiments. Spanning 1,708 pages, including three volumes plus a recipe manual, Modernist Pizza is much more than a cookbook: it's an indispensable resource for anyone who not only loves to eat pizza but is also interested in the science, stories, cultures, and history behind it.

Each gorgeously illustrated chapter examines a different aspect of pizza, from its history and top travel destinations to dough, sauce, cheese, toppings, equipment, and more. Housed in a red stainless-steel case, Modernist Pizza contains over 1,000 traditional and avant-garde recipes to make pizza from around the globe, each carefully developed with both professional and home pizzaioli in mind.

Modernist Pizza will provide you with the tools to evolve your craft, invent, and make sublime creations. There's never been a better time to make pizza.
Grand format 375.00 €

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The chocolate spoon : Italian Sweets from the Silver Spoon

Collectif
- Phaidon Press
- 5 Octobre 2023
- 9781838667092
A masterclass in baking and working with chocolate, the Italian way - the latest title in the prestigious Silver Spoon family.

The Silver Spoon kitchen is known throughout the world as the authoritative voice on Italian cuisine and the leading Italian culinary resource - this new book on everyone's favorite ingredient features 100 of the best Silver Spoon chocolate recipes, accompanied by all-new photography and design, as well as 30 core recipes for working with chocolate, each with step-by-step photography.

Featuring dark, milk, ruby, and white chocolate, every aspect of this beloved ingredient is covered in depth in this book: its history, composition, various types, and the secrets behind working with chocolate successfully. The basic techniques are accompanied by step-by-step images, guiding cooks through the various necessary processes, and providing valuable tips for tackling more complex preparations, such as tempering, glazing, and creating shapes and decorations in chocolate. Recipes include simple cakes and cookies, candies, and more elaborate desserts, as well as mousses, ice creams, parfaits, and drinks.
Grand format 39.95 €

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Bergerac ; des vins et des hommes

Collec
- La Lauze
- 3 Juin 2008
- 9782352490197
Si le périgord est renommé pour ses trésors gastronomiques, foie gras, truffes et autres confits, ses vins ont repris depuis quelques années leur place de prédilection dans cette galerie des saveurs.
La réputation des vins de bergerac plonge ses racines jusque dans l'antiquité, et au moyen age, les précieux flacons allaient régaler des palais avisés jusqu'en hollande ou en angleterre. les vignerons que nous vous présentons dans cet ouvrage ont tous été choisis parce qu'ils participent d'un renouveau éclatant des vins de bergerac, dont la gloire s'était peu à peu ternie. ils les portent avec vigueur sur une voie qui renoue avec les plus hautes distinctions internationales monbazillac, pécharmant, rosette, montravel saussignac...
Les treize appellations du vignoble sont à nouveau synonymes de rêve et de volupté. les chapitres de ce livre célèbre l'harmonieuse union entre cette splendeur retrouvée, et la singularité d'aventures humaine, guidées par une passion commune de l'excellence des vins, des hommes, et des verres aux couleur du plaisir pour trinquer à tous les bonheurs.
Grand format 35.00 €

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L'art des petits fours

Joel Bellouet, Jean-Michel Perruchon
- Editions Bellouet Conseil
- 15 Janvier 2020
- 9782918223016
Les principaux chapitres : Les petits fours, secs, moelleux, frais, les macarons, les petits salés, feuilletés, légumes garnis...
Livre de 160 pages abondamment illustrés de magnifiques photos couleurs d'une qualité exceptionnelle.
Grand format 29.00 €

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Héritage et créations

Jean-Michel Perruchon
- Editions Bellouet Conseil
- 15 Janvier 2020
- 9782918223023
Les techniques chocolat, les montages de Pâques, les pièces chocolat artistiques, les cakes et gâteaux de voyage, les goûters. Livre de 350 pages abondamment illustré de magnifiques photos couleurs d'une qualité exceptionnelle
Grand format 90.00 €

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Signature

Johann Martin
- Editions Bellouet Conseil
- 15 Janvier 2020
- 9782918223054
Certainement l'un des plus talentueux de sa génération, découvrez les secrets, les recettes, les décors créés par Johan Martin. Ce livre aborde les thèmes des petits gâteaux, des entremets, et quelques viennoiseries sur un support papier glacé avec des photos pleines page, des recettes parfaitement détaillées et illustrées de croquis. Un livre de 350 pages pour percer tous les secrets de Johan Martin.
Grand format 90.00 €

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Chocolate

Pierre Hermé, Sergio Coimbra
- Flammarion
- Gastronomie Et Restauration
- 26 Octobre 2016
- 9782080202741
Édition en langue anglaise
Grand format 49.00 €

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Empreintes de vins

Jacques Puisais, Didier Michel
- Deliceo
- 15 Septembre 2007
- 9782914635202
"Empreintes de vins" est une promenade somptueuse à travers des terroirs authentiques, fidèlement gardés et embellis par les vignerons qui nous confient leur savoir et nous révèlent ainsi les beautés de la Nature. La vigne, symbole de vie, de pérennité, nous conduit par son enfant : le Vin, vers un plaisir qui mobilise simultanément nos 5 sens. Ce plaisir ressenti est, dans cet ouvrage, traduit par les mots et les textes gourmands d'un Humaniste et magnifiquement illustré par le talent d'un Artiste qui, grâce à sa palette colorée a déposé sur le liège, écorce vivante, les "Empreintes du Vin", reflet évolutif de l'air, de la terre et du travail de l'Homme.
Grand format 209.00 €

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Pouilly-fumey jewel of the loire valley

Jacky Rigaux
- Terre En Vues
- 2 Février 2009
- 9782916935065
Grand format 34.00 €

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Fine chocolates Gold

Jean-pierre Wybauw
- Lannoo
- 15 Novembre 2016
- 9789401433426
In Fine Chocolates Gold, master chocolatier Jean-Pierre Wybauw divulges all his chocolate secrets. This book is a comprehensive and completely revised reference work and includes all major topics from the Fine Chocolates series. How to make ganache. How to extend the shelf life of confections. What flavours go best with chocolate?
With nearly 400 fully illustrated recipes and more than 500 pages, this book is a true chocolate bible. It is a manual as well as source of inspiration for the experienced professional, but the hobby chef and the chocolate lover will also find something to suit their taste.
Grand format 110.00 €

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L'art de la viennoiserie

G Paris, Gj Bellouet, Jean-Michel Perruchon
- Editions Bellouet Conseil
- 26 Mai 2020
- 9782951504509
Les pâtes levées, les pâtes feuilletées, les pâtes de bases, les tartes et quelques recettes de pain.
Livre de 280 pages abondamment illustré de magnifiques photos couleurs d'une qualité exceptionnelle.
Grand format 75.00 €

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Tendance croquembouche

Stéphane Glacier, Jean-Philippe Walser
- Gaetan Paris Conseil
- Tentations Gourmandes
- 28 Mai 2020
- 9782953359800
Voici le troisième ouvrage de la collection « Tentations gourmandes ». C'est à nouveau un grand honneur de vous présenter ce nouvel ouvrage dédié aux croquembouches.

Nous sommes très heureux de vous présenter nos dernières idées sur ce thème. Croquembouches et présentoirs ont été conçus et réfléchis pour un travail commercial, propre, rationnel et transportable.

Avec notre équipe, nous avons mis toute notre passion et notre coeur pour que cet ouvrage vous aide au quotidien à développer vos ventes de croquembouches et à diversifier votre offre.
Grand format 88.00 €

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Flowers

Cédric Grolet
- Alain Ducasse
- 19 Mai 2022
- 9782379450822
The latest French patisserie cookbook from award-winning French pastry chef Cédric Grolet
After the success of his books Fruit: The Art of Pastry and Opera Pâtisserie, French pastry sensation Cédric Grolet has brought out a new book of haute-cuisine pastry entirely devoted to flowers.

A bouquet of flowers is traditionally presented as a gift. Through this book, the chef wanted to give an extra dimension to this gift by making it edible.

Playing with colors, shapes, and ingredients, the chef finds flowers are an infinite source of inspiration. He combines gourmet recipes with the artistry of piping to create original cakes and tarts in the shape of flowers.

The recipes are simple and can be made with minimal equipment-;a pastry bag and tip is sufficient. All that is required is patience and skill. Guided by illustrated, step-by-step directions, you will be able to express your own creativity brought to life through the ingredients, whether a Chantilly cream or a ganache. By piping uniform curves, you will be able to shape a flower, one that is different each time.

Discover more than
80 recipes for cakes, tarts, and entremets, presented by season, in a wide range of edible flowers.

The rest is up to you!
Grand format 54.00 €

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Ballymaloe desserts : iconic recipes & stories from Ireland

Jr Ryall
- Phaidon Press
- 29 Septembre 2022
- 9781838665272
Attainable, reliable, and inspirational recipes for the home baker from the acclaimed pastry chef at Ballymaloe House in Ireland.

Integral to any guest's visit to Ballymaloe House in County Cork is its world-famous restaurant, where longtime head pastry chef JR Ryall creates seasonal desserts daily from scratch. This, his debut book, is a celebration of these sensational, sophisticated, yet achievable desserts and of the legacy and traditions behind them. Through 138 recipes and specially commissioned photography, the magic of his delicious desserts is brought to life and his evocative words reveal the stories and inspirations behind these creations.
Grand format 49.95 €

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The bread book

Eric Kayser, Massimo Pessina
- Phaidon Press
- 1 Décembre 2022
- 9781838665746
60 artisanal bread recipes from one of the world's greatest bakers - French chef, master baker, and bestselling author Éric Kayser.

Since its first publication in 2013, Éric Kayser's highly acclaimed cookbook The Larousse Book of Bread has been translated into eight languages, sold 200,000 copies worldwide, and inspired a new generation of breadmakers with classic bread and pastry recipes. Kayser's newest title, The Bread Book, is packed with step-by-step photography, demystifying even the most complex breadmaking processes in an easy-to-follow and accessible style. Readers will discover the art of baking with heritage flours made from wheat and other grains such as lentil and quinoa. Whether it's a classic baguette, a wholesome hemp bread, or a multigrain buckwheat and seed loaf, this collection of 60 tried and tested recipes will prove an indispensable resource for novice and seasoned bakers alike.
Grand format 34.95 €

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Plant gouez ar vro er gegin / Nos plantes sauvages en cuisine

Tim Lipouz
- An Alarc'H
- 2 Mai 2023
- 9782381900209
Identifier, cueillir, cuisiner et déguster les plantes sauvages : c'est ce que Tim Lipouz nous invite à faire dans cet ouvrage. Il y présente 15 plantes communes, et donne pour chacune d'elles trois recettes assorties de conseils avisés. Ce livre est une invitation à la découverte de saveurs nouvelles, à la cuisine saine, au plaisir de courir la campagne et les côtes à la recherche des trésors de la nature.

Tim Lipouz (Timothée Messager) est cuisinier professionnel depuis 2015. Il anime dans le pays de Lannion des ateliers où il transmet l'art de cuisiner les plantes, et où il montre comment les cueillir, à la campagne ou au bord de la mer.
Grand format 20.00 €

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Alain Ducasse : The art of Manufacture

Anne-Sophie Stefanini, Laziz Hamani
- Assouline
- Classics
- 26 Septembre 2023
- 9781649803047
Discover the artistry that begins with a craftsman's hand-be it a roaster, chocolatier, ice-cream maker, or pastry chef. It's a delicate, beautiful gesture that embodies the philosophy of À l'origine, le goût or Taste, from inception.

Since Chef Alain Ducasse's first Manufacture opened in 2013, he has breathed new life into artisanal techniques and exceptional craftsmanship dating back to the nineteenth century. His mission? To create the world's finest products. Embracing raw ingredients and artisanal creation, Chef Ducasse's Manufactures adhere to a simple principle: the pursuit of the highest quality and a distinctive taste.

Whether it's crafting chocolate, coffee, gelato, or biscuits, control and mastery are ever-present. The Manufactures prioritize quality over quantity, blending craftsmanship with carefully selected ingredients. Here, machinery and gesture come together to elevate tradition into a contemporary masterpiece.

This volume offers an exclusive look behind the scenes of each Parisian Manufacture-Le Chocolat, Le Café, La Glace, and Le Biscuit. Illustrated with exclusive imagery by Laziz Hamani, it immerses readers in the remarkable process of creating some of today's most coveted delicacies. Enriched by insights from each Manufacture's chef, The Art of Manufacture: Alain Ducasse is a testament to the unique beauty and refinement that French craftsmanship represents. Explore it today and savor the essence of culinary excellence.
Grand format 120.00 €

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Chocolate ; recipes and techniques from the ferrandi school of culinary arts

Ferrandi Paris
- Flammarion
- 16 Octobre 2019
- 9782080204066
Savor the culinary savoir-faire of Ferrandi Paris, the world-renowned cooking schoolTempering and coating, ganaches and truffles, puff pastry and candy, chocolate ribbons and other decorative flourishes-this essential reference reveals 42 fundamental techniques to master cooking with chocolate, explained step by step through text and more than 250 photographs.From the classics-chocolate mousse, custard tart, éclairs, profiteroles, macarons-to celebration cakes and sophisticated plated desserts, this volume presents 76 recipes for all occasions, from quick desserts to festive specialties, for the home chef and experienced professional alike.
Grand format 29.90 €

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Upper crust: homemade bread the french way

Marie-Laure Fréchet, Valérie Lhomme
- Flammarion
- 5 Novembre 2021
- 9782081517073
An introduction to the French art of baking bread-including ingredient selection, levain cultivation, and bread-making techniques-with more than one hundred illustrated recipes.The humble baguette is the quintessential staple of French cuisine, but the country has a vast and diverse bread-baking tradition. With an introduction to the history of French bread, guidelines to help the home baker select the right ingredients - grain and flour varieties, water, salt, and levain-this book details the step-by-step techniques and fundamentals of bread making : from feeding the levain, kneading and preparing the dough, and baking, to more than 100 recipes. Eighteen expert bakers and pastry chefs share the sweet and savory recipes that have forged the French bakery's enviable reputation-from rounds of rustic pain de campagne or loaves of olive and oregano bread to regional favorites like fougasse or the Basque taloas tortillas.A new generation of bakers has expanded the classic French repertoire to include original creations-such as charcoal-sesame baguettes ; matcha swirl bread ;
Buckwheat and seaweed rolls ; and fig, hazelnut, and honey rye bread. In their French style, they also reinterpret heritage breads from across the world-including pita, focaccia, bagels, cheesy Georgian khachapuri, Swedish crispbread, and Indian chapati. Additional bread-based recipes include surprise bread finger sandwiches, croque monsieur, onion soup with cheese croutons, and desserts such as French toast and kouign-amann. For each recipe, pictograms indicate the level of difficulty, time and material required, and whether a recipe is gluten-free.This is the ultimate reference book for baking homemade bread the French way.
Grand format 35.00 €

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