Download PDF Patisserie Maison: Simple Pastries and Desserts to Make at Home, by Richard Bertinet
Download PDF Patisserie Maison: Simple Pastries and Desserts to Make at Home, by Richard Bertinet
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Patisserie Maison: Simple Pastries and Desserts to Make at Home, by Richard Bertinet
Download PDF Patisserie Maison: Simple Pastries and Desserts to Make at Home, by Richard Bertinet
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About the Author
Richard Bertinet has more than 20 years experience in the kitchen, baking, consulting, and teaching. In 2005 he set up The Bertinet Kitchen cookery school in Bath, which now attracts people from all over the world to participate in his classes. His first book, Dough, was awarded The Guild of Food Writers Award for Best First Book, the Julia Child Award for the Best First Book, and the James Beard Award for Best Book Baking and Desserts. Crust was given a World Gourmand Award for the Best British Book on Baking. His other books are Cook and Pastry.
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Product details
Hardcover: 224 pages
Publisher: Ebury Press (September 15, 2015)
Language: English
ISBN-10: 0091957613
ISBN-13: 978-0091957612
Product Dimensions:
7.7 x 0.8 x 10 inches
Shipping Weight: 2 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
5 customer reviews
Amazon Best Sellers Rank:
#242,182 in Books (See Top 100 in Books)
Bread and Pastry Chef Richard has done it again. If you’re able to purchase all three books go for it, Dough, Crumbs and Pastry are all wonderful and easy to follow. Richard knows how to make you understand how each ingredient works together and his sense of humor is contagious. Great work Chef 💋
It has classic receipes, but they are well explained with a little twist and nice combinations that would provide a base for you to add more and imagine other varieties and combinations
Very good book for those who want to take "patisserie" seriously!
Love the mouth-watering recipes! They are not impossible to do at home. The only reason I gave 1 star less because photos aren't included in all or most recipes. It would be nice to see how the baked goods look like with the help of photos. Other than lack of photos, I have nothing to complain. For American readers, the recipes use metric measurement as the author is from UK. However, I'm very familiar with using metric measurement when baking. So, I don't see it as a problem.
One of the best cookbooks on desserts I've read in quite a while.
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