International Dessert and Pastry Specialties

International Dessert and Pastry Specialties

Author: A. C. Hoff

Publisher: Edizioni Savine

Published: 2016-03-23

Total Pages: 118

ISBN-13: 8896365864

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ORIGINAL DESCRIPTION (1913) - In presenting to the public this book on International Dessert and Pastry Specialties we feel that we are presenting the most complete authoritative and up-to-date book ever prepared on the subject. The contributors being the finest chefs in the United States, Canada and Europe insure every recipe shown as right. These world famous chefs have given us their special recipes and they have made the explanations so plain and so complete that any one ran readily understand them ... This is the first time in history that such a wonderful collection of recipes have been made obtainable for general use. These men are giving, in these recipes, their “professional secrets.” The calibre of the men who have prepared these recipes is great and represents as much as the great masters in other lines of the world’s work. Napoleon Bonaparte was a great general; Shakespeare, a great author; George Washington, a wonderful statesman; and Thomas Edison, a masterful inventor: but we feel that the master chefs represented here are to be considered just as great and doing just as much of the world’s work as any of the famous men we have all been taught to revere and respect.


Book Synopsis International Dessert and Pastry Specialties by : A. C. Hoff

Download or read book International Dessert and Pastry Specialties written by A. C. Hoff and published by Edizioni Savine. This book was released on 2016-03-23 with total page 118 pages. Available in PDF, EPUB and Kindle. Book excerpt: ORIGINAL DESCRIPTION (1913) - In presenting to the public this book on International Dessert and Pastry Specialties we feel that we are presenting the most complete authoritative and up-to-date book ever prepared on the subject. The contributors being the finest chefs in the United States, Canada and Europe insure every recipe shown as right. These world famous chefs have given us their special recipes and they have made the explanations so plain and so complete that any one ran readily understand them ... This is the first time in history that such a wonderful collection of recipes have been made obtainable for general use. These men are giving, in these recipes, their “professional secrets.” The calibre of the men who have prepared these recipes is great and represents as much as the great masters in other lines of the world’s work. Napoleon Bonaparte was a great general; Shakespeare, a great author; George Washington, a wonderful statesman; and Thomas Edison, a masterful inventor: but we feel that the master chefs represented here are to be considered just as great and doing just as much of the world’s work as any of the famous men we have all been taught to revere and respect.

International Dessert and Pastry Specialties of the World Famous Chefs, United States, Canada, Europe

International Dessert and Pastry Specialties of the World Famous Chefs, United States, Canada, Europe

Author: Archie Corydon Hoff

Publisher:

Published: 1913

Total Pages: 72

ISBN-13:

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Book Synopsis International Dessert and Pastry Specialties of the World Famous Chefs, United States, Canada, Europe by : Archie Corydon Hoff

Download or read book International Dessert and Pastry Specialties of the World Famous Chefs, United States, Canada, Europe written by Archie Corydon Hoff and published by . This book was released on 1913 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt:

International Dessert and Pastry Specialities of the World Famous Chefs ...

International Dessert and Pastry Specialities of the World Famous Chefs ...

Author: A. C. Hoff

Publisher:

Published: 1913

Total Pages: 80

ISBN-13:

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Book Synopsis International Dessert and Pastry Specialities of the World Famous Chefs ... by : A. C. Hoff

Download or read book International Dessert and Pastry Specialities of the World Famous Chefs ... written by A. C. Hoff and published by . This book was released on 1913 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt:

International Dessert and Pastry Specialties of the World Famous Chefs, United States, Canada, Europe

International Dessert and Pastry Specialties of the World Famous Chefs, United States, Canada, Europe

Author: Archie Croydon Hoff

Publisher:

Published: 2015-06-29

Total Pages: 70

ISBN-13: 9781330480892

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Excerpt from International Dessert and Pastry Specialties of the World Famous Chefs, United States, Canada, Europe: The Dessert Book, From the International Cooking Library About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.


Book Synopsis International Dessert and Pastry Specialties of the World Famous Chefs, United States, Canada, Europe by : Archie Croydon Hoff

Download or read book International Dessert and Pastry Specialties of the World Famous Chefs, United States, Canada, Europe written by Archie Croydon Hoff and published by . This book was released on 2015-06-29 with total page 70 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from International Dessert and Pastry Specialties of the World Famous Chefs, United States, Canada, Europe: The Dessert Book, From the International Cooking Library About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

International Dessert and Pastry Specialties of the World Famous Chefs, United States, Canada, Europe; The Dessert Book, from the International Cooking Library

International Dessert and Pastry Specialties of the World Famous Chefs, United States, Canada, Europe; The Dessert Book, from the International Cooking Library

Author: A C (Archie Corydon) B 1877 Hoff

Publisher: Franklin Classics

Published: 2018-10-14

Total Pages: 66

ISBN-13: 9780343058227

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This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.


Book Synopsis International Dessert and Pastry Specialties of the World Famous Chefs, United States, Canada, Europe; The Dessert Book, from the International Cooking Library by : A C (Archie Corydon) B 1877 Hoff

Download or read book International Dessert and Pastry Specialties of the World Famous Chefs, United States, Canada, Europe; The Dessert Book, from the International Cooking Library written by A C (Archie Corydon) B 1877 Hoff and published by Franklin Classics. This book was released on 2018-10-14 with total page 66 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

International Dessert and Pastry Specialties of the World Famous Chefs, United States, Canada, Europe; the Dessert Book, from the International Cookin

International Dessert and Pastry Specialties of the World Famous Chefs, United States, Canada, Europe; the Dessert Book, from the International Cookin

Author: A. C. (Archie Corydon) B. 1877 Hoff

Publisher: Nabu Press

Published: 2013-09

Total Pages: 68

ISBN-13: 9781289677145

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This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.


Book Synopsis International Dessert and Pastry Specialties of the World Famous Chefs, United States, Canada, Europe; the Dessert Book, from the International Cookin by : A. C. (Archie Corydon) B. 1877 Hoff

Download or read book International Dessert and Pastry Specialties of the World Famous Chefs, United States, Canada, Europe; the Dessert Book, from the International Cookin written by A. C. (Archie Corydon) B. 1877 Hoff and published by Nabu Press. This book was released on 2013-09 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.

The Great International Dessert Cookbook

The Great International Dessert Cookbook

Author: Honey Zisman

Publisher: St Martins Press

Published: 1985-01-01

Total Pages: 146

ISBN-13: 9780312345969

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Dessert recipes from eighty countries are accompanied by little-known facts about each nation, and include cookies, pies, cakes, pastries, puddings, and fruit dishes


Book Synopsis The Great International Dessert Cookbook by : Honey Zisman

Download or read book The Great International Dessert Cookbook written by Honey Zisman and published by St Martins Press. This book was released on 1985-01-01 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dessert recipes from eighty countries are accompanied by little-known facts about each nation, and include cookies, pies, cakes, pastries, puddings, and fruit dishes

Fine French Desserts: Essential Recipes and Techniques

Fine French Desserts: Essential Recipes and Techniques

Author: Hubert Delorme

Publisher: Rizzoli Publications

Published: 2016-09-06

Total Pages: 0

ISBN-13: 2080202944

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This bible of dessert recipes and techniques combines the finely honed skills of master pastry chefs with interactive videos and step-by-step photographs to ensure success at home. This richly illustrated volume details 260 step-by-step recipes with in-depth explanations for kitchen novices that cover all basic techniques and desserts and are grouped by category: hot or cold desserts, entremets, classic pastries, cakes, tarts, and frozen desserts. Expert chefs provide baking tips that will assure success with foolproof dough, creams and mousses, chocolate and candy, sauces, and frozen desserts. Classic and contemporary recipes feature crème brûlée, Black Forest cake, clafoutis, lemon meringue pie, profiteroles, frozen raspberry soufflé, Opéra, tarte tatin, crêpes Suzette, macaroons, gingerbread, strawberry-cherry gazpacho, mango-pineapple carpaccio, fruit taboulé, Christmas log, and sugar decorations. Practical references include visual lexicons of recommended kitchen equipment and common ingredients; decorative piping models; conversion tables; a glossary; descriptions of regional French specialties and fifteen classic French desserts; and an index of recipes and main ingredients. Each recipe is rated for complexity so the home chef can gradually expand his or her baking ability through experience. More than 600 photographs and twenty downloadable videos of complex techniques enhance the learning experience in this essential guide for novice and established cooks alike.


Book Synopsis Fine French Desserts: Essential Recipes and Techniques by : Hubert Delorme

Download or read book Fine French Desserts: Essential Recipes and Techniques written by Hubert Delorme and published by Rizzoli Publications. This book was released on 2016-09-06 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This bible of dessert recipes and techniques combines the finely honed skills of master pastry chefs with interactive videos and step-by-step photographs to ensure success at home. This richly illustrated volume details 260 step-by-step recipes with in-depth explanations for kitchen novices that cover all basic techniques and desserts and are grouped by category: hot or cold desserts, entremets, classic pastries, cakes, tarts, and frozen desserts. Expert chefs provide baking tips that will assure success with foolproof dough, creams and mousses, chocolate and candy, sauces, and frozen desserts. Classic and contemporary recipes feature crème brûlée, Black Forest cake, clafoutis, lemon meringue pie, profiteroles, frozen raspberry soufflé, Opéra, tarte tatin, crêpes Suzette, macaroons, gingerbread, strawberry-cherry gazpacho, mango-pineapple carpaccio, fruit taboulé, Christmas log, and sugar decorations. Practical references include visual lexicons of recommended kitchen equipment and common ingredients; decorative piping models; conversion tables; a glossary; descriptions of regional French specialties and fifteen classic French desserts; and an index of recipes and main ingredients. Each recipe is rated for complexity so the home chef can gradually expand his or her baking ability through experience. More than 600 photographs and twenty downloadable videos of complex techniques enhance the learning experience in this essential guide for novice and established cooks alike.

Sweet Invention

Sweet Invention

Author: Michael Krondl

Publisher: Chicago Review Press

Published: 2011

Total Pages: 426

ISBN-13: 1556529546

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A social, cultural, and--above all--culinary history of dessert, Sweet Invention explores the world's great dessert traditions, from ancient India to 21st-century Indiana. Each chapter begins with author Michael Krondl tasting and analyzing an icon of dessert, such as baklava from the Middle East or macarons from France, and then combines extensive scholarship with a lively writing style to spin an ancient tale of some of the world's favorite treats and their creators. From the sweet makers of Persia who gave us the first donuts to the sugar sculptors of Renaissance Italy whose creativity gave rise to the modern-day wedding cake, this authoritative read clears up numerous misconceptions about the origins of various desserts, while elucidating their social, political, religious--and even sexual--uses through the ages.


Book Synopsis Sweet Invention by : Michael Krondl

Download or read book Sweet Invention written by Michael Krondl and published by Chicago Review Press. This book was released on 2011 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt: A social, cultural, and--above all--culinary history of dessert, Sweet Invention explores the world's great dessert traditions, from ancient India to 21st-century Indiana. Each chapter begins with author Michael Krondl tasting and analyzing an icon of dessert, such as baklava from the Middle East or macarons from France, and then combines extensive scholarship with a lively writing style to spin an ancient tale of some of the world's favorite treats and their creators. From the sweet makers of Persia who gave us the first donuts to the sugar sculptors of Renaissance Italy whose creativity gave rise to the modern-day wedding cake, this authoritative read clears up numerous misconceptions about the origins of various desserts, while elucidating their social, political, religious--and even sexual--uses through the ages.

Sweet Treats around the World

Sweet Treats around the World

Author: Timothy G. Roufs

Publisher: Bloomsbury Publishing USA

Published: 2014-07-29

Total Pages: 658

ISBN-13: 1610692217

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From apple pie to baklava, cannoli to gulab jamun, sweet treats have universal appeal in countries around the world. This encyclopedia provides a comprehensive look at global dessert culture. Few things represent a culture as well as food. Because sweets are universal foods, they are the perfect basis for a comparative study of the intersection of history, geography, social class, religion, politics, and other key aspects of life. With that in mind, this encyclopedia surveys nearly 100 countries, examining their characteristic sweet treats from an anthropological perspective. It offers historical context on what sweets are popular where and why and emphasizes the cross-cultural insights those sweets present. The reference opens with an overview of general trends in desserts and sweet treats. Entries organized by country and region describe cultural attributes of local desserts, how and when sweets are enjoyed, and any ingredients that are iconic. Several popular desserts are discussed within each entry including information on their history, their importance, and regional/cultural variations on preparation. An appendix of recipes provides instructions on how to make many of the dishes, whether for school projects or general entertaining.


Book Synopsis Sweet Treats around the World by : Timothy G. Roufs

Download or read book Sweet Treats around the World written by Timothy G. Roufs and published by Bloomsbury Publishing USA. This book was released on 2014-07-29 with total page 658 pages. Available in PDF, EPUB and Kindle. Book excerpt: From apple pie to baklava, cannoli to gulab jamun, sweet treats have universal appeal in countries around the world. This encyclopedia provides a comprehensive look at global dessert culture. Few things represent a culture as well as food. Because sweets are universal foods, they are the perfect basis for a comparative study of the intersection of history, geography, social class, religion, politics, and other key aspects of life. With that in mind, this encyclopedia surveys nearly 100 countries, examining their characteristic sweet treats from an anthropological perspective. It offers historical context on what sweets are popular where and why and emphasizes the cross-cultural insights those sweets present. The reference opens with an overview of general trends in desserts and sweet treats. Entries organized by country and region describe cultural attributes of local desserts, how and when sweets are enjoyed, and any ingredients that are iconic. Several popular desserts are discussed within each entry including information on their history, their importance, and regional/cultural variations on preparation. An appendix of recipes provides instructions on how to make many of the dishes, whether for school projects or general entertaining.