Petite patisserie : 180 easy recipes for elegant French treats / Christophe Felder, Camille Lesecq ; photography, Laurent Fau ; styling, Sarah Vasseghi.
Material type:
TextPublisher: New York, NY : Rizzoli International Publications, 2020Description: 351 pages : color illustrations ; 26 cmContent type: - text
- still image
- unmediated
- volume
- 9780847869152
- 0847869156
- 641.8659 23
- TX773 .F45 2020
| Item type | Current library | Call number | Copy number | Status | Barcode | |
|---|---|---|---|---|---|---|
Books in General collection
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Mzuni Faculty of Tourism, Hospitality and Management Studies Library | TX 773 FEL 2019 (Browse shelf(Opens below)) | 031747 | Available | mZUlm-031747 | |
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Books in General collection
|
Mzuni Faculty of Tourism, Hospitality and Management Studies Library | TX 773 FEL 2019 (Browse shelf(Opens below)) | 031746 | Available | mZUlm-031746 |
Browsing Mzuni Faculty of Tourism, Hospitality and Management Studies Library shelves Close shelf browser (Hides shelf browser)
| TX 773 DUP 2016 Pâtisserie at home / | TX 773 DUP 2016 Pâtisserie at home / | TX 773 FEL 2019 Petite patisserie : 180 easy recipes for elegant French treats / | TX 773 FEL 2019 Petite patisserie : 180 easy recipes for elegant French treats / | TX 773 FRI 2003 The advanced professional pastry chef / | TX 773 FRI 2003 The advanced professional pastry chef / | TX 773 LEN 2021 French pastries and desserts by Lenôtre/ |
"Originally published in French in 2019 by Éditions de la Martiniére"--Indicia.
Includes index.
Christophe Felder, along with his longtime collaborator, Camille Lesecq, are back with a new volume that focuses upon the delightful small pastries that are one of the highlights of the art of French baking. Both children and adults adore these often bite-size indulgences. Included here are all the fundamental recipes--the classics and the traditional favorites--along with original, inventive creations. Recipes include amandines, babas, biscuits, bostocks, creams, croquantes, croustillons, financiers, flans, madeleines, Alsatian manderlis, Napoleans, petits fours, sablés, tartlets, and much more.
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