MARC Record from marc_openlibraries_sanfranciscopubliclibrary

LEADER: 05010cam a2200685Ii 4500
001 890680102
003 OCoLC
005 20151005112731.0
008 130624s2013 fr ac 001 0 eng d
015 $aGBB370241$2bnb
016 7 $a016468565$2Uk
019 $a832277935$a832315149
020 $a9782080201577 (hbk.)
020 $a2080201573 (hbk.)
035 $a890680102
035 $a(OCoLC)855705960$z(OCoLC)832277935$z(OCoLC)832315149
037 $aBRO-cust20161025-060
037 $bRandom House Inc, Attn Order Entry 400 Hahn rd, Westminster, MD, USA, 21157$nSAN 201-3975
040 $aUKMGB$beng$erda$cUKMGB$dBTCTA$dYDXCP$dBDX$dYBM$dNQB$dSFR$dUtOrBLW
041 1 $aeng$hfre
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082 04 $a641.860944$223
092 $a641.8609$bB6601f
100 1 $aBoué, Vincent,$eauthor.
240 10 $aEncyclopédie des desserts.$lEnglish
245 10 $aFine French desserts :$bessential recipes and techniques /$cVincent Boué, Hubert Delorme, Didiér Stephan ; photographs by Clay McLachlan.
250 $aEnglish-language edition.
264 1 $aParis :$bFlammarion,$c[2013]
300 $a480 pages :$bcolour illustrations, colour portraits ;$c28 cm
336 $atext$btxt$2rdacontent
336 $astill image$bsti$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $a"Translated from the French by Carmella Moreau"--Title page verso.
500 $aOriginally published in French as Encyclopédie des desserts, 2012.
500 $aIncludes index.
505 0 $aTechniques: Doughs and batters -- Sponges bases, and petits fours -- Creams, mousses, and dessert fillings -- Icings, sauces, and cake and plate decorations -- Confectionery, jams, and candy decorations -- Working with chocolate -- Iced desserts -- Cooking techniques -- Practical guide -- Recipes: Hot desserts -- Cold desserts -- Layered desserts -- Classic pastries -- Loaf cakes and cookies -- Tarts -- Iced desserts.
520 $a"This bible of dessert recipes and techniques combines the finely honed skills of master pastry chefs with interactive videos and step-by-step photographs to ensure success at home. This richly illustrated volume details 260 step-by-step recipes with in-depth explanations for kitchen novices that cover all basic techniques and desserts and are grouped by category: hot or cold desserts, entremets, classic pastries, cakes, tarts, and frozen desserts. Expert chefs provide baking tips that will assure success with foolproof dough, creams and mousses, chocolate and candy, sauces, and frozen desserts. Classic and contemporary recipes feature crème brûlée, Black Forest cake, clafoutis, lemon meringue pie, profiteroles, frozen raspberry soufflé, Opéra, tarte tatin, crêpes Suzette, macaroons, gingerbread, strawberry-cherry gazpacho, mango-pineapple carpaccio, fruit taboulé, Christmas log, and sugar decorations. Practical references include visual lexicons of recommended kitchen equipment and common ingredients; decorative piping models; conversion tables; a glossary; descriptions of regional French specialties and fifteen classic French desserts; and an index of recipes and main ingredients. Each recipe is rated for complexity so the home chef can gradually expand his or her baking ability through experience. More than 600 photographs and twenty downloadable videos of complex techniques enhance the learning experience in this essential guide for novice and established cooks alike."--$cPublisher's description.
650 0 $aDesserts$zFrance.
650 0 $aCooking, French.
700 1 $aDelorme, Hubert,$eauthor.
700 1 $aStephans, Didiér,$eauthor.
700 1 $aMcLachlan, Clay,$ephotographer.
700 1 $aMoreau, Carmella,$etranslator.
907 $a.b26678603$b12-20-18$c09-13-13
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957 00 $aOCLC reclamation of 2017-18
907 $a.b26678603$b09-14-15$c09-13-13
938 $aBaker and Taylor$bBTCP$nBK0012982926
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956 $aPre-reclamation 001 value: ocn855705960
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