Free PDF Patisserie at Home
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Patisserie at Home
Free PDF Patisserie at Home
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Review
“Patisserie at Home by Melanie Dupuis is mercifully free of chat: It’s pure technique for classic desserts with clear instructions.” (Wall Street Journal)
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From the Back Cover
PâTISSERIE at homeunderstand, learn & master one hundred pure pâtisserie recipes forty basic recipes to assemble into gâteaux, desserts, pastries, and more.pastry cream — chiboust cream — diplomat cream — puff pastry — almond sponge — genoese sponge — nougatine — opera cakes — black forest cake — paris-brest — lemon meringue pie — rum baba — mille-feuilles — mocha cake — fraisier cake — vanilla tart — St Honoré cake . . .for everyone who dreams of becoming a pastry chef.
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Product details
Hardcover: 288 pages
Publisher: Harper Design (November 8, 2016)
Language: English
ISBN-10: 0062445316
ISBN-13: 978-0062445315
Product Dimensions:
9.8 x 1.2 x 13 inches
Shipping Weight: 4.5 pounds (View shipping rates and policies)
Average Customer Review:
4.1 out of 5 stars
23 customer reviews
Amazon Best Sellers Rank:
#364,801 in Books (See Top 100 in Books)
TLDR, I think this is a great reference/idea book, but it's not good to bake directly from.Personally, I love this book, but you're not going to like it if you want recipes to bake from directly. This is primarily a reference book, and I peruse it regularly to get ideas or learn how classic desserts are baked. Want to know the difference between a french and swiss meringue and why you'd use one over the other? This book is great. What are the elements of a black forest cake? Also great. Want to make tiramisu from scratch? Look elsewhere.This book is really not constructed to bake from. In the actual recipe section, it usually says something like "make a sweet crust pastry," assuming you already know how to do that. Anything you make will have you either flipping to the front of the book to learn the base recipes or flipping to the back to learn techniques. Plus, I'm pretty positive all these recipes were originally in metric and converted (poorly) to imperial. You'll see measurements like "1 5/8 tablespoons" or "set the oven to 315 degrees." It's weird.Ultimately, it's a great book for a proficient baker looking to expand their skills and knowledge. But I would really not recommend trying to cook a complex dessert directly from it.
this cook book is BEAUTIFUL! The pictures are full page and colorful, diagrams are well illustrated and labelled. My only issue with it is that you need to have at least a basic understanding of baking to work with this book, otherwise you might get lost and end up with something that looks completely different than the pictures. It wasn't a big issue for me because I bake a lot, but this is definitely not beginner friendly.
This is a beautiful book containing classic pastries like Paris-Brest, Napoleons, and macarons. The architectural drawings of the pastries help you understand how they're put together, and the recipes are extremely clear and well written.Will you make pastries with an average of six layers of things that must be combined, cooked, and constructed? Maybe not. Nonetheless, you'll enjoy this coffee table book on pastries and appreciate the classic patisserie much more when you eat it.
I am a professional pastry chef and I have to say this is one of the best pastry books ever written. Just beautiful.
I am so impressed with this book! The diagrams and step-by-step photos are fantastic. The recipes are equally amazing. There just aren't enough superlatives to adequately express how much I love this book.
Awesome book, great addition for aspiring pattissiers
I’m have been a professional pastry chef for 12 years and have been consuming pastry books pretty much all of my life and this is by far the BEST book ever If I could give this book six stars I would.
Great, inspiring resource.
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