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Sweet Devotion: A Contemporary Approach to Artisanal Viennoiserie

sweet devotion a contemporary approach to artisanal viennoiserie
  • ISBN :
  • Total de Pages : 256 pages
  • Date de Sortie : Mercredi 0 2017
  • Auteur : Daniel Álvarez
  • Éditeur : grupoVilbo
  • Nom de Fichier : sweet-devotion-a-contemporary-approach-to-artisanal-viennoiserie

Sweet Devotion: A Contemporary Approach to Artisanal Viennoiserie est écrit par Daniel Álvarezavec un total de 256 pages et publié par grupoVilbo le 2017.

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Sweet Devotion: A Contemporary Approach to Artisanal Viennoiserie English and Spanish Daniel Álvarez takes an in-depth look at the main specialties of puff pastry doughs and brioche doughs. From the croissant to the panettone, to the millefeuilles, the palmiers, the pain au chocolat, bostock, kouglof, king's cake, braids, savarin... A complete tour of universal doughs, always from an artisan perspective, with the aim of raising each product to an exceptional category and giving it a local touch with Mediterranean ingredients such as almond, orange or olive oil. The book aims to become a reference manual for all lovers of baked goods. To do this, it is not limited to just being a recipe book. It strives to properly introduce each product, offering step-by-step instructions, and finding the technical keys to always achieve a good result. More than 600 photos distributed in 250 pages and three large blocks of products make this book published in Spanish and English an unprecedented bakery treaty.Daniel Álvarez Venzal Born in Elche in 1969, Daniel comes from a family saga linked to pastry and bakery for several generations. His parents Daniel and Luisa are the ones who instilled in him a love for the trade and awakened his calling to it since he was very young. He owes them Dalua, the pastry shop he's been running with his sisters since 1998 and that has evolved into a place of reference of the best Spanish pastry, a member of Relais Desserts since 2016. His passion for pastry led him to train in different workshops in France and Spain, as well as to participate in numerous elite competitions, including the European and American championship in 2000, when he was proclaimed winner. His innovativeness and ability with baked goods have made him consultant, trainer and an ambassador of the Cacao Barry brand in Spain.

Pâtisserie, viennoiserie sucrée/salée, comme un pro !

p?tisserie viennoiserie sucr?e sal?e comme un pro
  • ISBN :
  • Total de Pages : 352 pages
  • Date de Sortie : Jeudi 0 November 16, 2015
  • Auteur : Franck Béhérec
  • Éditeur : Orphie
  • Nom de Fichier : pâtisserie-viennoiserie-sucrée-salée-comme-un-pro

Pâtisserie, viennoiserie sucrée/salée, comme un pro ! est écrit par Franck Béhérecavec un total de 352 pages et publié par Orphie le November 16, 2015.

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PAINS ET VIENNOISERIE

pains et viennoiserie
  • ISBN :
  • Total de Pages : pages
  • Date de Sortie : Jeudi 0
  • Auteur :
  • Éditeur :
  • Nom de Fichier : pains-et-viennoiserie

PAINS ET VIENNOISERIE est écrit par .

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Apprenez les secrets, astuces et tours de main des maîtres boulangers.

August Zang and the French Croissant: How Viennoiserie Came to France - 2nd edition

august zang and the french croissant how viennoiserie came to france 2nd edition
  • ISBN :
  • Total de Pages : 96 pages
  • Date de Sortie : Jeudi 0 January 1, 2010
  • Auteur : Jim Chevallier
  • Éditeur : Chez Jim Books
  • Nom de Fichier : august-zang-and-the-french-croissant-how-viennoiserie-came-to-france-2nd-edition

August Zang and the French Croissant: How Viennoiserie Came to France - 2nd edition est écrit par Jim Chevallieravec un total de 96 pages et publié par Chez Jim Books le January 1, 2010.

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Yes an Austrian brought the croissant to France. But it wasn't Marie-Antoinette. Half a century after her time, an Austrian officer opened a bakery in Paris which became the place to go. The Boulangerie Viennoise introduced Viennese techniques which would one day lead to the baguette, and was known for its Viennese loaves and its kipfel - small rolls in the shape of a crescent. Or, as the French say, croissant. August Zang didn't stay long - having brought "viennoiserie" to France, he went back to Vienna to found the newspaper Die Presse, and with it, the modern Austrian daily press. -- This work discusses the history of the kipfel, why two common tales about the croissant are myths, how the Boulangerie was started and its influence on French baking, and August Zang's subsequent career. This second edition includes a closer look at the rue de Richelieu in the nineteenth century and at Viennese baked goods in general, an expanded analysis of Zang's innovations and influence, a glance at the changes in bakery decor and revised overviews of the baguette and the changes in the croissant, as well as additional mentions of Zang in the American press.

August Zang and the French Croissant (2nd edition): How Viennoiserie Came to France

august zang and the french croissant 2nd edition how viennoiserie came to france
  • ISBN : 1448667844
  • Total de Pages : 94 pages
  • Date de Sortie : Jeudi 0
  • Auteur : Jim Chevallier
  • Éditeur : CreateSpace Independent Publishing Platform
  • Nom de Fichier : august-zang-and-the-french-croissant-2nd-edition-how-viennoiserie-came-to-france

August Zang and the French Croissant (2nd edition): How Viennoiserie Came to France est écrit par Jim Chevallieravec un total de 94 pages et publié par CreateSpace Independent Publishing Platform.

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Yes, an Austrian brought the croissant to France - but it wasn't Marie-Antoinette. In 1839, the Parisian press began to mention a new "Viennese Bakery" and its "exquisite and crisp rolls". Zang, its founder, had been an artillery officer and would become a press magnate. In his short time in Paris, he not only introduced the "kipfel" - the Austrian crescent roll - but techniques which would later make the baguette possible. This is a brief look at his bakery and its influence on French baking and at his later career as "the father of the Austrian daily press". This second edition includes a look at the rue de Richelieu and changes in Paris shops.

Art of Viennoiserie and Festival of Tarts

art of viennoiserie and festival of tarts
  • ISBN : 2951504500
  • Total de Pages : 285 pages
  • Date de Sortie : Jeudi 0
  • Auteur : Joël Bellouet
  • Éditeur : Bellouet Conseil Editions
  • Nom de Fichier : art-of-viennoiserie-and-festival-of-tarts

Art of Viennoiserie and Festival of Tarts est écrit par Joël Bellouetavec un total de 285 pages et publié par Bellouet Conseil Editions.

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Apprenez l'Art de la Viennoiserie et Festival de Tartes (Learn the Art of Viennoiserie and Festival of Tartes)

apprenez l art de la viennoiserie et festival de tartes learn the art of viennoiserie and festival of tartes
  • ISBN :
  • Total de Pages : pages
  • Date de Sortie : Jeudi 0
  • Auteur :
  • Éditeur : Editions Bellouet
  • Nom de Fichier : apprenez-l-art-de-la-viennoiserie-et-festival-de-tartes-learn-the-art-of-viennoiserie-and-festival-of-tartes

Apprenez l'Art de la Viennoiserie et Festival de Tartes (Learn the Art of Viennoiserie and Festival of Tartes) est écrit par et publié par Editions Bellouet.

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Language: French and English