Download PDF Larousse on Pastry: 200 Recipes for Everyone, from Beginner to Expert

Download PDF Larousse on Pastry: 200 Recipes for Everyone, from Beginner to Expert

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Larousse on Pastry: 200 Recipes for Everyone, from Beginner to Expert

Download PDF Larousse on Pastry: 200 Recipes for Everyone, from Beginner to Expert

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An illustrated guide to decadent French desserts from the legendary Larousse kitchensThe name Larousse has been synonymous with culinary excellence for nearly a century, and this new book brings the expertise of the Larousse team to home bakers with hundreds of simple, straightforward dessert recipes. Ideal for experienced and novice bakers alike, it includes a "Pastry Workshop" chapter with step-by-step guidance on making perfect pie crusts, puff pastry, icings, and more, as well as a broad range of recipes for everything from simple cookies and cakes to elegant French classics.Features 200 recipes for any occasion, from simple "Never Fail" cookies perfect for a bake sale to elaborate "Chef's Style" desserts, like Apple Charlotte and Croquembouche, ideal for at-home entertainingServes as an ideal companion for Larousse: On Cooking, also published by Wiley Includes nearly 300 tantalizing full-color photographs of finished dishes, ingredients, and techniquesAn indispensable reference for every home baker, Larousse: On Pastry makes it easy to create amazing, French-inspired desserts in the comfort of your own kitchen.

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Product details

Hardcover: 448 pages

Publisher: Houghton Mifflin Harcourt; 1 edition (2012)

Language: English

ISBN-10: 111820882X

ISBN-13: 978-1118208823

Product Dimensions:

7.5 x 1.7 x 9.2 inches

Shipping Weight: 4.2 pounds (View shipping rates and policies)

Average Customer Review:

3.9 out of 5 stars

11 customer reviews

Amazon Best Sellers Rank:

#560,911 in Books (See Top 100 in Books)

I bought this as an eBook on apple and wanted to actually physically turn pages. SO glad I purchased!! Beautiful book with a great size to it. Looking forward to baking from it!!

Lacking in technical detail, good for beginners

I've made the French pound cake, brownies, and chocolate chip cookies. Everybody liked them. The recipes are not difficult and come out well. It's an excellent baking book.

You can't go wrong with Larousse ....

I'm not quite sure what to make of this. I think it needed some extra proofreading. I've read the whole book, and it has quite a range of goodies, mostly of the sort you might expect in a pastry shop, but including a few simple fruit salads and similar things that I'm not sure are likely to appear in any shop.Every recipe has a full-color picture. The recipe is on the left page and the picture is on the right. The picture usually, but not always, shows the recipe made up according to directions, although a number of them tell you to use a round pan and show you a picture of a rectangular cake, or tell you to make one big cake and then show a picture of a cupcake-sized one.None of them have written descriptions of the goodies at the top, so if you like chatty descriptions of the recipe's provenance or the resulting product, then you'll want to look elsewhere. If you can't figure out what it is just from the recipe and/or the picture, then you're stuck. A few have footnotes with information about technique or history, but never more than that. Some have "stamps" on them to say whether the recipe is "child's play", "never fails" or "chef style". Very few of them struck me as being actually difficult in terms of technique, although some of them are time-consuming or fussy.There is no nutritional information provided, and the serving sizes seem a bit unpredictable. I think it refers less to what Americans think of as "a serving" and more to what the chefs believe people will eat at one sitting, for the kind of meal that they think that this will be served at. As a result, the same size cake could serve "six" (because the chef plans to serve this as a main item at breakfast) or "twelve" (the chef thinks this will be offered with coffee in the afternoon), but they don't explain what they're thinking. The flour weights seem to be based on King Arthur Flour's standard (one cup of plain flour is 120 grams), so you'll need to add a bit more if you're converting the recipes back to their original weights and using Gold Medal (130 g/cup).At the back, they have a step-by-step photographic guide to making some of the most common types of doughs or sauces. This will be very useful to people who have never made choux pastry (cream puffs!) or caramel or similar fundamentals.But the translation occasionally misses the mark, and it needed some proofreading. One recipe, for example, tells you to take the flour and "make a fountain". From context, I think that they mean to make a "well" (the term is correctly used elsewhere in the book). On one of the few pages that provides two recipes and two pictures, the pictures are backwards. On another recipe, I noticed that it lists about six ingredients but doesn't mention one of them at all in the instructions.(The Gateau Mollet is fantastically decadent, buttery bread, by the way, and the yeast really does manage to make it rise despite nearly three sticks of butter in it, but be warned that one batch is about 3600 calories, and about two-thirds of those calories are from fat.)

Im convinced that this is a joke cookbook. Every single recipe i have tried from this book was a total fail despite following the directions perfectly (creme puffs, creme brulee, caramel tarts and a few others). I did another batch of each with a different recipe i found online and they all turned out great.

Larousse: On Cooking has been a mainstay in my kitchen for years. So I bought this expecting the same quality no-fail recipes.And so far all have been perfect.My favorite part is the "Pastry Workshop" chapter with step-by-step guidance on making perfect pie crusts, puff pastry, icings, and more.

I love this cookbook!!It has so many recipes, most of them easy to make. It has everything you can think of from jams to icings to cookies and creeme brûlée!So easy to follow. Highly recommend.

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Larousse on Pastry: 200 Recipes for Everyone, from Beginner to Expert PDF

Larousse on Pastry: 200 Recipes for Everyone, from Beginner to Expert PDF

Larousse on Pastry: 200 Recipes for Everyone, from Beginner to Expert PDF

Larousse on Pastry: 200 Recipes for Everyone, from Beginner to Expert PDF