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#109

Although the photos are marvelous (they really are), I did not really like this book: Cookbooks are instruction manuals and should be easy to see, read, & follow: The recipe title is large not too fancy a font, in French, but it is in gray; beneath that there is the English translation medium sans serif font in black. Beneath the title is the number of servings and below that in a small gray font is the preparation time & cooking time.

Nearly invisible in a smaller gray font is they type of baking pan to use. Going back to the small gray font in all caps is the list of parts of the item; dough, filling, glaze, etc.

Could this be worse? Oh hootie yeah: The ingredients for each part of the pastry are not in a descending list . but separated . by . dots . in. between. each. one (only more highly placed). Now is that annoying as pfffft or what?

I cant read them because they are small, gray, & not in a descending list, but run together.

The instructions are also in a small font, but they are black and w/ serif, which makes them visible.

The book is divided up into: Contents, Foreword, Essential tips, Recipes, & Index

Recipe sections as well as the recipe titles are (in French but translated) and they include but not limited to:

Les Gateaux de Tours les Jours: Cake a la pistache et aux griottes; Cake au citron confit; Cake coco-rum; Cheesecake; Gateau basque; et Kugelhopf

Les Biscuits: Madelines; Fianciers au the vert; Tui'es au cintron; Diamants nature; & Langues-de-chat

Les Tartes: Pate Sablee; Tarte du citron meringue; Tarte monge; Tarte tatin; & Tarte au cafe et au chocolat

Les Fameuse Pate a Choux: Pate a choux; paris-brest; Eclairs pistache er framboises; & Saint Honore

Les Incontournables: Pate euilletee; Creme patissiere; Mille feuille; Opera; & Fraisier

Les Macarons: Macarons; Macarons au cintron et a la mente; Macarons a la framboise et au citron vert; & Macarons a la pistache

Les Gauteaux de Fetes: Buche au cafe; Buche foret noire; Galette des Rois; & Nid de plaques

Les Gauteaux sans Gluten: Cake a la pistache san gluten; Cookies au chocolat et graines de sesame sans gluten; & Moelleux au chocolat sans gluten

Don't spend the money, unless you're one of those people who collect new fancy cookbooks by well known chefs.... Go to the Library & borrow it… (más)

Denunciada

Auntie-Nanuuq | Sep 10, 2018 |

100% Pain : La saga du pain enveloppée de 60… por Eric Kayser

Excellent book by one of the foremost bread bakers of our time. It is in French, but can be easily followed by readers who know only English and very basic terms in French. The recipes all include a small amount of (fresh) yeast, and also some sourdough culture. Many interesting and innovative recipes for great French breads.

Denunciada

oriboaz | May 5, 2008 |

Les tartes d'Eric Kayser por Eric Kayser

Un livre magnifique, avec de superbes photos. Eric Kayser livre le secret de ses tartes et quiches, aussi bien pour apprêter la garniture que pour préparer la pâte. Un vrai régal pour les yeux mais pour le passage à la pratique, ça nécessite bien sûr de prendre le coup de main.

Denunciada

crystelle_80 | Feb 11, 2008 |

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