Dominique Ansel

Dominique Ansel by Dominique Ansel. Download in PDF, EPUB, and Mobi Format for read it on your Kindle device, PC, phones or tablets. Everyone Can Bake books. Click Get Books for download free ebooks.

Everyone Can Bake

Dominique Ansel
Author: Dominique Ansel
Publisher: Simon and Schuster
ISBN: 1501194720
Size: 14.56 MB
Format: PDF
View: 5912
Get Books

Named one of the best cookbooks of the season by The New York Times, Chowhound, Eater, Food & Wine, Forbes, and more. Acclaimed pastry chef Dominique Ansel shares his simple, foolproof recipes for tarts, cakes, jams, buttercreams, and more “building blocks” of desserts for home cooks to master and mix as they please. Dominique Ansel is the creator of beautiful, innovative, and delicious desserts, from the Frozen S’More to the Cronut®, the croissant-doughnut hybrid that took the world by storm. He has been called the world’s best pastry chef. But this wasn’t always the case. Raised in a large, working-class family in rural France, Ansel could not afford college and instead began work as a baker’s apprentice at age sixteen. There, he learned the basics—how to make tender chocolate cakes, silky custards, buttery shortbread, and more. Ansel shares these essential, go-to recipes for the first time. With easy-to-follow instructions and kitchen tips, home cooks can master the building-blocks of desserts. These crucial components can be mixed in a variety of ways, and Ansel will show you how: his vanilla tart shell can be rolled out and stamped into cookies; shaped and filled with lemon curd; or even crumbled into a topping for ice cream. This cookbook will inspire beginners and experienced home cooks alike to bake as imaginatively as Ansel himself.
Everyone Can Bake
Language: en
Pages: 352
Authors: Dominique Ansel
Categories: Cooking
Type: BOOK - Published: 2020-04-14 - Publisher: Simon and Schuster
Named one of the best cookbooks of the season by The New York Times, Chowhound, Eater, Food & Wine, Forbes, and more. Acclaimed pastry chef Dominique Ansel shares his simple, foolproof recipes for tarts, cakes, jams, buttercreams, and more “building blocks” of desserts for home cooks to master and mix
Secret Recipes from the World Famous New York Bakery
Language: en
Pages: 272
Authors: Dominique Ansel
Categories: Desserts
Type: BOOK - Published: 2015-03 - Publisher:
Dominique Ansel is the creator of the Cronut pastry, the croissant-doughnut hybrid that has taken the world by storm. But he's no one-hit wonder. Classically trained in Paris, leader of Daniel Boulud's three-Michelin-starred pastry kitchen in New York and now the proprietor of New York's highest-rated bakery, Dominique has become
Everyone Can Bake
Language: en
Pages: 352
Authors: Dominique Ansel
Categories: Cooking
Type: BOOK - Published: 2020-04-14 - Publisher: Simon & Schuster
Named one of the best cookbooks of the season by The New York Times, Chowhound, Eater, Food & Wine, Forbes, and more. Acclaimed pastry chef Dominique Ansel shares his simple, foolproof recipes for tarts, cakes, jams, buttercreams, and more “building blocks” of desserts for home cooks to master and mix
Dominique Ansel: Secret Recipes from the World Famous New York Bakery
Language: en
Pages: 272
Authors: Dominique Ansel
Categories: Cooking
Type: BOOK - Published: 2015-02-01 - Publisher: Allen & Unwin
Everyone wants to know: How does Dominique do it? Dominique Ansel is the creator of the Cronut pastry, the croissant-doughnut hybrid that has taken the world by storm. But he's no one-hit wonder. Classically trained in Paris, leader of a three-Michelin-starred pastry kitchen in New York and now the proprietor
Twenty-Five
Language: en
Pages: 176
Authors: Editors of Bake Magazine
Categories: Cooking
Type: BOOK - Published: 2016-10-11 - Publisher: Andrews McMeel Publishing
Twentyfive: Profiles and Recipes from America's Essential Bakery and Pastry Artisans, is a beautiful food arts book with 25 recipes and profiles of our most celebrated bakers including Chad Robertson of Tartine Bakery, Dominique Ansel of Dominique Ansel Bakery, Amy Scherber of Amy's Bread, Christina Tosi of Momofuku Milk Bar,
Dominique Ansel
Language: en
Pages: 272
Authors: Dominique Ansel
Categories: Cooking
Type: BOOK - Published: 2014-10-28 - Publisher: Simon and Schuster
How do you catch lightning in a measuring cup? Dominique Ansel is the creator of the Cronut™, the croissant-doughnut hybrid that has taken the world by storm. But he’s no one-hit wonder. Classically trained in Paris, responsible for a four-star kitchen in New York, and now the proprietor of New
The Tastemakers
Language: en
Pages: 336
Authors: David Sax
Categories: Cooking
Type: BOOK - Published: 2014-05-20 - Publisher: Hachette UK
Tastemaker, n. Anyone with the power to make you eat quinoa. Kale. Spicy sriracha sauce. Honeycrisp apples. Cupcakes. These days, it seems we are constantly discovering a new food that will make us healthier, happier, or even somehow cooler. Chia seeds, after a brief life as a novelty houseplant and
Food and the City
Language: en
Pages: 384
Authors: Ina Yalof
Categories: Cooking
Type: BOOK - Published: 2016-05-31 - Publisher: Penguin
A behind-the-scenes tour of New York City’s dynamic food culture, as told through the voices of the chefs, line cooks, restaurateurs, waiters, and street vendors who have made this industry their lives. “A must-read — both for those who live and dine in NYC and those who dream of doing
Deciding Where to Live
Language: en
Pages: 316
Authors: Pierre Frankhauser, Dominique Ansel
Categories: Social Science
Type: BOOK - Published: 2016-09-13 - Publisher: Springer
This book proposes, from a cross-disciplinary perspective, an original reading of current work on residential choice and the decisions associated with it. Geographers, social-psychologists, economists, sociologists, neurologists and linguists have worked together in the context of collective research into evaluation, choice and decision-making in the use of urban and periurban
Savoring Gotham
Language: en
Pages: 760
Authors: Pierre Frankhauser, Dominique Ansel
Categories: Travel
Type: BOOK - Published: 2015-11-11 - Publisher: Oxford University Press
When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the