P?tisserie Gluten Free: The Art of French Pastry: Cookies, Tarts, Cakes, and Puff Pastries - Hardcover
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Languages:EnglishPublisher:Skyhorse PublishingISBN-13:9781510712928ISBN-10:1510712925UPC:9781510712928Book Category:CookingBook Subcategory:Methods, Health & Healing, Courses & DishesBook Topic:Baking, DessertsSize:9.10 x 7.90 x 1.10 inchesWeight:2.5022Product ID:SCX7ZW38FV
Have you longed for foods from a French p tisserie but couldn't find anything gluten-free? Have you looked for French pastry cookbooks and are unsatisfied with the gluten-free selections? If so, this is the book for you P tisserie Gluten Free has instructions on the art of French pastry so you can have your own p tisserie at home. This cookbook makes French gluten-free delightful pastries possible. The beautiful photographs help bakers as they work through the recipes. P tisserie Gluten Free presents some of the most difficult treats to make without gluten: classic French pastries. The Table of Contents includes:
Written with careful detail and a warm and welcoming manner, Patricia Austin shares her wisdom on French baking in this wonderful cookbook that will pleasantly surprise the fiercest gluten-free skeptics.
- PREFACE: A Baker's Craft
- INTRODUCTION: French Pastries Made Gluten-Free
- Chapter One: Ingredients, Equipment, Sources
- Chapter Two: French Pastry Basic Recipes
- Chapter Three: Cookies
- Chapter Four: Tarts
- Chapter Five: Cakes
- Chapter Six: Meringues
- Chapter Seven: Cream Puff Pastries
- Chapter Eight: Brioche
- Chapter Nine: Flaky Pastries
Written with careful detail and a warm and welcoming manner, Patricia Austin shares her wisdom on French baking in this wonderful cookbook that will pleasantly surprise the fiercest gluten-free skeptics.
Languages:EnglishPublisher:Skyhorse PublishingISBN-13:9781510712928ISBN-10:1510712925UPC:9781510712928Book Category:CookingBook Subcategory:Methods, Health & Healing, Courses & DishesBook Topic:Baking, DessertsSize:9.10 x 7.90 x 1.10 inchesWeight:2.5022Product ID:SCX7ZW38FV
Patricia Austin became a croissant maker at age seventeen, and later worked as pastry chef assistant to Jeffrey Hamelman (award-winning master baker and now director of the King Arthur Bakery). In 2005 Patricia founded her cottage industry Wild Flour Vermont Bakery, which incorporates her lifestyle of living close to the land. She also works as a baking consultant and recipe developer/tester. Her most recent projects include recipe testing for world renowned pastry chef Pierre Herm?'s newly released book, Pierre Herm? Macarons, as well as dessert testing for the MasterChef series. She lives in Brattleboro, Vermont.
Publisher: Skyhorse Publishing
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