Bouchon Bakery 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024


Bouchon Bakery

简体网页||繁体网页
Thomas Keller 作者
Artisan
译者
2012-10-23 出版日期
400 页数
USD 50.00 价格
Hardcover
丛书系列
9781579654351 图书编码

Bouchon Bakery 在线电子书 图书标签: 烘焙  食谱  Food  麵包店  ThomasKeller  小年人  foodie  cookbook   


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发表于2024-06-01


Bouchon Bakery 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

Bouchon Bakery 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

Bouchon Bakery 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024



Bouchon Bakery 在线电子书 用户评价

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As a big fan of home baking,I'v already tried a few recipes in this book,such as puff,tkos and macaroons.I found this book much more comprehensive than the other books in my bookshelf.I'll keep on learning from it.

评分

Not a huge fan of Bouchon Bakery, but I really enjoyed this book and have been following the recipes to make treats.

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应该人手一本

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好书,如果对舍得投入时间金钱成本的人来说。里面的方子注解挺详细的。。。我对TK的食谱书信任程度一向都很高,只要按部就班不偷懒,成品绝对值得。不过里面涉及的原料很多是专业烘焙才用到的,只是想家庭烘焙一下,设备没那么多,也不算勤快的人。。。参考价值就不算太大了。

评分

As a big fan of home baking,I'v already tried a few recipes in this book,such as puff,tkos and macaroons.I found this book much more comprehensive than the other books in my bookshelf.I'll keep on learning from it.

Bouchon Bakery 在线电子书 著者简介


Bouchon Bakery 在线电子书 图书目录


Bouchon Bakery 在线电子书 pdf 下载 txt下载 epub 下载 mobi 在线电子书下载

Bouchon Bakery 在线电子书 图书描述

"Bouchon Bakery" is co-authored by Sebastien Rouxel, whose skills and craftsmanship make every page a new lesson: it could be a subtlety that ensures a professional finish, or a flash of ingenuity that reveals a whole new way to heighten flavour and enhance texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable, whether you're making a doughnut or an eclair, a croissant or a cream puff. The Candy and Confections chapter offers unimaginable treats: peppermint patties with creamy centres, nut-laden nougat, fruit jellies, caramel popcorn, Flavoured marshmallows, and bonbons, as well as holiday delights. Each recipe provides weights for ingredients, as well as volume measures, and directions for standard and convections ovens. The recipes here run the gamut from the very simple to the complex, but all are readily doable with many doahead steps and brilliant guidance from three exceptional chefs: Thomas Keller, Sebastien Rouxel, and Matthew McDonald.

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