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Baklava à tarte Tatin : un tour du monde en 110 recettes de dessert par Laurance, Bernard

by Laurance, Bernard | HC | VeryGood
État :
Très bon
May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend ... En savoir plussur l'état
Prix :
32,45 $US
Environ44,24 $C
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Numéro de l'objet eBay :196258959381
Dernière mise à jour : mai 13, 2024 12:33:22 HAEAfficher toutes les modificationsAfficher toutes les modifications

Caractéristiques de l'objet

État
Très bon
Un livre qui n’a pas l’air neuf et qui a été lu, mais qui est en excellent état. La couverture ne présente aucun dommage apparent et la jaquette (si applicable) est incluse (dans le cas des livres à reliure). Il n'y a aucune page manquante ou endommagée, aucun pli, aucune déchirure, aucun passage surligné ou souligné et aucune inscription en marge. Il est possible que le contreplat porte d'infimes marques d'identification. Le livre présente des traces d'usure infimes. Afficher toutes les définitions d'état(s'ouvre dans une nouvelle fenêtre ou un nouvel onglet)
Remarques du vendeur
“May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend ...
Binding
Hardcover
Weight
2 lbs
Product Group
Book
IsTextBook
No
ISBN
9782080202154
Book Title
Baklava to Tarte Tatin : a World Tour in 110 Dessert Recipes
Item Length
9.7in
Publisher
Rizzoli International Publications, Incorporated
Publication Year
2015
Format
Hardcover
Language
English
Item Height
1in
Author
Bernard Laurance
Genre
Cooking
Topic
Regional & Ethnic / International, Courses & Dishes / Confectionery, Courses & Dishes / Desserts
Item Width
7.8in
Item Weight
41.3 Oz
Number of Pages
288 Pages

À propos de ce produit

Product Information

Bernard Laurance's passion for food has sent him around the globe in pursuit of authentic dessert recipes from the world's great culinary traditions. Sample a Portuguese pastéis de nata, indulge in a creamy slice of New York cheesecake, taste a Japanese mochi, or try an Italian hazelnut-almond-chocolate baci di dama. French food blogging sensation Bernard Laurance takes the reader on an international culinary tour via 110 expertly tested recipes for authentic world desserts. A self-described recipe decoder, Bernard is passionate about unlocking and sharing the secrets behind the world's favorite desserts. The dishes are organized by geographic region, and Bernard introduces each dessert, offering context about its origins or a personal anecdote relaying his quest for the quintessential recipe. His easy-to-follow, step-by-step instructions--that he has tested and retested until he achieved perfection--are accompanied by lavish photographs; together they offer achievable inspiration for successful dessert-making at home.

Product Identifiers

Publisher
Rizzoli International Publications, Incorporated
ISBN-10
2080202154
ISBN-13
9782080202154
eBay Product ID (ePID)
202503293

Product Key Features

Book Title
Baklava to Tarte Tatin : a World Tour in 110 Dessert Recipes
Author
Bernard Laurance
Format
Hardcover
Language
English
Topic
Regional & Ethnic / International, Courses & Dishes / Confectionery, Courses & Dishes / Desserts
Publication Year
2015
Genre
Cooking
Number of Pages
288 Pages

Dimensions

Item Length
9.7in
Item Height
1in
Item Width
7.8in
Item Weight
41.3 Oz

Additional Product Features

Lc Classification Number
Tx773
Photographed by
Roche, Amélie
Reviews
"Bernard Laurance, one of France's most popular food bloggers, ... deconstructs dishes endlessly until he finds their essence, then he reconstructs them for his millions of followers. ... On the back of the success of the blog he has done a cookbook in English."   - The Times "What I like most about ... [ Baklava to Tarte Tatin ] is that it doesn't just say 'do this', 'do that' - it explains why you should do things in a certain way. ... Thank you for the inspiration." -  2 Forks Radio, "There are fussy canelés and easy brownies; spiced nuts and sticky sweets -- in fact there's something, most likely, for even the most unadventurous palate ." - NPR BOOKS "The easy-to-follow instructions and beautiful photography help demystify even the most advanced of the pastries and sweets." -TARA'S MULTICULTURAL TABLE "What I like most about ... [Baklava to Tarte Tatin] is that it doesn't just say 'do this', 'do that' - it explains why you should do things in a certain way. ... Thank you for the inspiration ." - 2 Forks Radio "Bernard Laurance, one of France's most popular food bloggers , ... deconstructs dishes endlessly until he finds their essence, then he reconstructs them for his millions of followers. ... On the back of the success of the blog he has done a cookbook in English." - The Times "[Bernard Laurance] is a pure cuisine geek. Just for the sake of it, he will try each recipe with a bit more sugar, icing instead of raw, a bit less egg, mixing this and that before a key ingredient, etc. What I like is that love for taste and that true quest for THE recipe which will never fail . He explains his errors, his attempts and this makes the experience richer and prevents you for falling in the same traps. If you have a sweet tooth, jump on [ Baklave to Tarte Tatin ] ." - THE FLO SHOW, "There are fussy canelés and easy brownies; spiced nuts and sticky sweets -- in fact there's something, most likely, for even the most unadventurous palate ." - NPR BOOKS "The easy-to-follow instructions and beautiful photography help demystify even the most advanced of the pastries and sweets."   -TARA'S  MULTICULTURAL TABLE "What I like most about ... [Baklava to Tarte Tatin] is that it doesn't just say 'do this', 'do that' - it explains why you should do things in a certain way. ...  Thank you for the inspiration ."   -  2 Forks Radio "Bernard Laurance, one of France's most popular food bloggers , ... deconstructs dishes endlessly until he finds their essence, then he reconstructs them for his millions of followers. ... On the back of the success of the blog he has done a cookbook in English."    - The Times "[Bernard Laurance] is a pure cuisine geek. Just for the sake of it, he will try each recipe with a bit more sugar, icing instead of raw, a bit less egg, mixing this and that before a key ingredient, etc.   What I like is that love for taste and that true quest for THE recipe which will never fail . He explains his errors, his attempts and this makes the experience richer and prevents you for falling in the same traps. If you have a sweet tooth, jump on [ Baklave to Tarte Tatin ] ." - THE FLO SHOW
Copyright Date
2015
Target Audience
Trade
Lccn
2016-302156
Dewey Decimal
641.86
Dewey Edition
23
Illustrated
Yes

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