Les clafoutis de - 8 Angebote vergleichen
Bester Preis: € 15,00 (vom 09.04.2018)1
Mes p'tits choux. (2012)
FR USISBN: 1587773899 bzw. 9781587773891, in Französisch, gebraucht.
Von Händler/Antiquariat, Le Festin de Babette, Montmorillon.
Paris, éd. de la Martinière, 2012, in-8, cartonnage couv. photos coul. éd., 96 pp., papier glacé, très nb. photos coul., Sommaire, Table des recettes, Après avoir fait ses premières armes chez Fauchon et chez Guy Savoy, Christophe Felder prend à l’âge de 24 ans la direction de la pâtisserie de l’Hôtel de Crillon. Il y restera 15 ans et y sera élu meilleur pâtissier. Aujourd’hui, Christophe Felder est un ambassadeur de la pâtisserie française dans le monde entier. Le chou, grand classique de la pâtisserie est à nouveau très tendance. Tout le monde aime les choux et chouquettes. Souvenirs d’enfance, douceurs incroyables, les choux sont très nombreux : choux à la crème vanille, choux au sucre ou à la praline, choux au glaçage coloré, choux salés appelés gougère. La recette de la pâte à choux est détaillée grâce à des photos en couleurs "pas à pas". Très bon état.
Paris, éd. de la Martinière, 2012, in-8, cartonnage couv. photos coul. éd., 96 pp., papier glacé, très nb. photos coul., Sommaire, Table des recettes, Après avoir fait ses premières armes chez Fauchon et chez Guy Savoy, Christophe Felder prend à l’âge de 24 ans la direction de la pâtisserie de l’Hôtel de Crillon. Il y restera 15 ans et y sera élu meilleur pâtissier. Aujourd’hui, Christophe Felder est un ambassadeur de la pâtisserie française dans le monde entier. Le chou, grand classique de la pâtisserie est à nouveau très tendance. Tout le monde aime les choux et chouquettes. Souvenirs d’enfance, douceurs incroyables, les choux sont très nombreux : choux à la crème vanille, choux au sucre ou à la praline, choux au glaçage coloré, choux salés appelés gougère. La recette de la pâte à choux est détaillée grâce à des photos en couleurs "pas à pas". Très bon état.
2
Petite Patisserie: 180 Easy Recipes For Elegant French Treats
~EN NWISBN: 9780847869152 bzw. 0847869156, vermutlich in Englisch, A. Rizzoli, Italien, neu.
Lieferung aus: Kanada, Lagernd, zzgl. Versandkosten.
A delightful volume devoted to the delicate, charming treats that are the soul of France''s neighborhood patisseries. With Felder''s expert guidance, any home cook can now re-create the sweet enchantments and small indulgences that are the hallmark of many a holiday in France. Christophe Felder, along with his longtime collaborator, Camille Lesecq, are back with a new volume that focuses upon the delightful small pastries that are one of the highlights of the art of French baking. Both children and adults adore these often bite-size indulgences. Included here are all the fundamental recipes--the classics and the traditional favorites--along with original, inventive creations. Recipes include amandines, babas, biscuits, bostocks, creams, croquantes, croustillons, financiers, flans, madeleines, Alsatian manderlis, Napoleans, petits fours, sablés, tartlets, and much more. The book opens with a section on twenty-seven base recipes from which all others can be made, including pâte brisée, pâte sucrée, sablé breton, dacquoise, pâte á choux, feuilletée rapide, and crème pâtissière. It is then divided into chapters of increasing complexity, with a final chapter on "funny" cakes--playfully decorated small cakes designed to delight children or for parties. Each recipe comes with precise preparation and cooking times, step-by-step decorating tips, and suggestions for vegan and gluten-free alternatives--this seemingly petite package contains a wide range of sweet and simple pleasures to delight big and small gourmets alike.
A delightful volume devoted to the delicate, charming treats that are the soul of France''s neighborhood patisseries. With Felder''s expert guidance, any home cook can now re-create the sweet enchantments and small indulgences that are the hallmark of many a holiday in France. Christophe Felder, along with his longtime collaborator, Camille Lesecq, are back with a new volume that focuses upon the delightful small pastries that are one of the highlights of the art of French baking. Both children and adults adore these often bite-size indulgences. Included here are all the fundamental recipes--the classics and the traditional favorites--along with original, inventive creations. Recipes include amandines, babas, biscuits, bostocks, creams, croquantes, croustillons, financiers, flans, madeleines, Alsatian manderlis, Napoleans, petits fours, sablés, tartlets, and much more. The book opens with a section on twenty-seven base recipes from which all others can be made, including pâte brisée, pâte sucrée, sablé breton, dacquoise, pâte á choux, feuilletée rapide, and crème pâtissière. It is then divided into chapters of increasing complexity, with a final chapter on "funny" cakes--playfully decorated small cakes designed to delight children or for parties. Each recipe comes with precise preparation and cooking times, step-by-step decorating tips, and suggestions for vegan and gluten-free alternatives--this seemingly petite package contains a wide range of sweet and simple pleasures to delight big and small gourmets alike.
3
Petite Patisserie Christophe Felder Author
~EN HC NWISBN: 9780847869152 bzw. 0847869156, vermutlich in Englisch, Rizzoli, gebundenes Buch, neu.
Lieferung aus: Vereinigte Staaten von Amerika, plus shipping.
A delightful volume devoted to the delicate, charming treats that are the soul of France's neighborhood patisseries. With Felder's expert guidance, any home cook can now re-create the sweet enchantments and small indulgences that are the hallmark of many a holiday in France.Christophe Felder, along with his longtime collaborator, Camille Lesecq, are back with a new volume that focuses upon the delightful small pastries that are one of the highlights of the art of French baking. Both children and adults adore these often bite-size indulgences. Included here are all the fundamental recipes—the classics and the traditional favorites—along with original, inventive creations. Recipes include amandines, babas, biscuits, bostocks, creams, croquantes, croustillons, financiers, flans, madeleines, Alsatian manderlis, Napoleans, petits fours, sablés, tartlets, and much more.The book opens with a section on twenty-seven base recipes from which all others can be made, including pâte brisée, pâte sucrée, sablé breton, dacquoise, pâte á choux, feuilletée rapide, and crème pâtissière. It is then divided into chapters of increasing complexity, with a final chapter on funny cakes—playfully decorated small cakes designed to delight children or for parties.Each recipe comes with precise preparation and cooking times, step-by-step decorating tips, and suggestions for vegan and gluten-free alternatives—this seemingly petite package contains a wide range of sweet and simple pleasures to delight big and small gourmets alike.
A delightful volume devoted to the delicate, charming treats that are the soul of France's neighborhood patisseries. With Felder's expert guidance, any home cook can now re-create the sweet enchantments and small indulgences that are the hallmark of many a holiday in France.Christophe Felder, along with his longtime collaborator, Camille Lesecq, are back with a new volume that focuses upon the delightful small pastries that are one of the highlights of the art of French baking. Both children and adults adore these often bite-size indulgences. Included here are all the fundamental recipes—the classics and the traditional favorites—along with original, inventive creations. Recipes include amandines, babas, biscuits, bostocks, creams, croquantes, croustillons, financiers, flans, madeleines, Alsatian manderlis, Napoleans, petits fours, sablés, tartlets, and much more.The book opens with a section on twenty-seven base recipes from which all others can be made, including pâte brisée, pâte sucrée, sablé breton, dacquoise, pâte á choux, feuilletée rapide, and crème pâtissière. It is then divided into chapters of increasing complexity, with a final chapter on funny cakes—playfully decorated small cakes designed to delight children or for parties.Each recipe comes with precise preparation and cooking times, step-by-step decorating tips, and suggestions for vegan and gluten-free alternatives—this seemingly petite package contains a wide range of sweet and simple pleasures to delight big and small gourmets alike.
4
Exquises pâtisseries pour les Fêtes. (1999)
FR USISBN: 1592932126 bzw. 9781592932122, Band: 1, in Französisch, gebraucht.
Von Händler/Antiquariat, Yves Oziol.
Paris, Editions du Chêne, 1999, 1 volume, grand in-8, relié, 167 p.. Nombreuses photographies couleur, table thématique des recettes, index des recettes et bibliographie en fin de volume. Reliure éditeur, pleine toile noire sous jaquette illustrée en couleur, infime défaut à la coiffe supérieure de la jaquette.
Paris, Editions du Chêne, 1999, 1 volume, grand in-8, relié, 167 p.. Nombreuses photographies couleur, table thématique des recettes, index des recettes et bibliographie en fin de volume. Reliure éditeur, pleine toile noire sous jaquette illustrée en couleur, infime défaut à la coiffe supérieure de la jaquette.
5
Petite Patisserie
~EN HC NWISBN: 9780847869152 bzw. 0847869156, vermutlich in Englisch, Rizzoli International Publications, gebundenes Buch, neu.
Christophe Felder, along with his longtime collaborator, Camille Lesecq, are back with a new volume that focuses upon the delightful small pastries that are one of the highlights of the art of French baking. Both children and adults adore these often bite-size indulgences. Included here are all the fundamental recipes--the classics and the traditional favorites--along with original, inventive creations. Recipes include amandines, babas, biscuits, bostocks, creams, croquantes, croustillons, financiers, flans, madeleines, Alsatian manderlis, Napoleans, petits fours, sables, tartlets, and much more. The book opens with a section on twenty-seven base recipes from which all others can be made, including pate brisee, pate sucree, sable breton, dacquoise, pate a choux, feuilletee rapide, and creme patissiere. It is then divided into chapters of increasing complexity, with a final chapter on funny cakes--playfully decorated small cakes designed to delight children or for parties. Each recipe comes with precise preparation and cooking times, step-by-step decorating tips, and suggestions for vegan and gluten-free alternatives--this seemingly petite package contains a wide range of sweet and simple pleasures to delight big and small gourmets alike.
6
Les Pâtes et les tartes de Leçons de Pâtisserie n°3 (2006)
FR USISBN: 1525285351 bzw. 9781525285356, in Französisch, gebraucht.
Von Händler/Antiquariat, Le Festin de Babette, Montmorillon.
Genève, 2006, éd. MINERVA, pt IN-4, reliure à anneaux métalliques, cartonnage souple avec photos coul. éd., 96pp, papier glacé, nombreuses photos couleur de Carmen BARER recettes pas à pas Très bon état.
Genève, 2006, éd. MINERVA, pt IN-4, reliure à anneaux métalliques, cartonnage souple avec photos coul. éd., 96pp, papier glacé, nombreuses photos couleur de Carmen BARER recettes pas à pas Très bon état.
7
Les clafoutis de (2001)
FR USISBN: 1561567450 bzw. 9781561567454, Band: 1, in Französisch, gebraucht.
Von Händler/Antiquariat, Yves Oziol.
Genève, Minerva, 2001, 1 volume, grand in-8, relié, 159 p.. Nombreuses photographies couleur, index des fruits et index des produits en fin de volume. Reliure éditeur, cartonnage rigide illustré, dos toilé.
Genève, Minerva, 2001, 1 volume, grand in-8, relié, 159 p.. Nombreuses photographies couleur, index des fruits et index des produits en fin de volume. Reliure éditeur, cartonnage rigide illustré, dos toilé.
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