French Desserts

What I learned over the many years I lived in France and from my extensive
traveling throughout the country, is that French desserts— the ones the French
make in their homes—are easy to make. Sophisticated pastries are a high art in
France ...

French Desserts

French Desserts

They’re all sweet, they’re all delectable, and they’re all homemade. Hillary Davis celebrates her favorite French desserts, plus regional specialties with an ode to Italy, Spain, Germany, and Switzerland. Her focus is on creating homey comfort food that French people make for themselves. The book is divided into chapters focusing on specific types of desserts, with recipes for quick fixes and those with longer preparation times. You will find cakes, cookies, tarts, candies, puff pastry, waffles, crepes, and more. Recipes include such treats as: Giant Break-and-Share Cookie, Chocolate on Chocolate Tart with Raspberries, Tart Lime and Yogurt Loaf Cake with Sugared Lime Drizzle, and Peach Melba with Muddled Vanilla Ice Cream. Hillary Davis, food journalist, cooking instructor, and writer and creator of the popular food blog Marche Dimanche, is a long-time food columnist and restaurant critic for New Hampshire Magazine, and her work has been featured in many national and international magazine and website articles. She is also the author of Cuisine Nicoise and has been a food and travel lecturer on Royal Caribbean and Celebrity cruise lines. She lives in New Hampshire. Steven Rothfeld is a world-class photographer specializing in luxury imagery. His book credits include The Tuscan Sun Cookbook, Bringing Tuscany Home, Simply French, In the Shade of the Vines, Entrez, The French Cook—Sauces, and Hungry for France. He divides his time between destinations throughout the world and his home in Napa Valley. Please visit www.stevenrothfeld.com.

More Books:

French Desserts
Language: en
Pages: 224
Authors: Hillary Davis
Categories: Cooking
Type: BOOK - Published: 2016-09-20 - Publisher: Gibbs Smith

They’re all sweet, they’re all delectable, and they’re all homemade. Hillary Davis celebrates her favorite French desserts, plus regional specialties with an ode to Italy, Spain, Germany, and Switzerland. Her focus is on creating homey comfort food that French people make for themselves. The book is divided into chapters focusing
Fine French Desserts
Language: en
Pages: 480
Authors: Hubert Delorme, Vincent Boue, Didier Stephan
Categories: Cooking
Type: BOOK - Published: 2016-09-06 - Publisher: Flammarion-Pere Castor

This bible of dessert recipes and techniques combines the finely honed skills of master pastry chefs with interactive videos and step-by-step photographs to ensure success at home. This richly illustrated volume details 260 step-by-step recipes with in-depth explanations for kitchen novices that cover all basic techniques and desserts and are
Simply Irresistible French Desserts
Language: en
Pages: 102
Authors: Christelle Le Ru
Categories: Cooking
Type: BOOK - Published: 2005 - Publisher: Christelle Le Ru

Have you ever dreamt of a fabulous French "patisserie"? Do you enjoy baking for your family and friends, or do you simply have a sweet tooth? If either applies to you, this is the book you need. Full of truly fabulous and easy-to-make recipes, it is your key to the
French Desserts
Language: en
Pages: 64
Authors: Laura Washburn
Categories: Cooking
Type: BOOK - Published: 2005 - Publisher:

The French have a special way with desserts. Just think of all those delicious classics--tarte Tatin, souffle, clafoutis, tarte au citron-- and they're all here in this irresistble book by Laura Washburn. Try Light Indulgences, such as Napoleons (airy layers of millefeuille with lemon curd and fresh berries between) or
French Desserts
Language: en
Pages: 62
Authors: April Blomgren
Categories: Cooking
Type: BOOK - Published: 2017-04-19 - Publisher: Createspace Independent Publishing Platform

This book is a compilation of 25 of the most popular French desserts you can think of, from crepes to cr'me br'l'e, you name it! Many of these recipes can be served on many occasions, and some are simple that even novice chefs can give it a go. So what

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