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Larousse Patisserie and Baking: The ultimate expert guide, with more than 200 recipes and step-by-step techniques and produced as a hardback book in a beautiful slipcase Kindle Edition
- ASIN : B086133SKD
- Publisher : Hamlyn; 1st edition (3 September 2020)
- Language : English
- File size : 56790 KB
- Text-to-Speech : Enabled
- Enhanced typesetting : Enabled
- X-Ray : Enabled
- Word Wise : Enabled
- Print length : 1067 pages
- Best Sellers Rank: #370,505 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
Top reviews from other countries
I've got two critiques: one minor, one major. The minor: The recipes are of French origin, from a French cookbook heritage, but do not include the French names! (Except for a few like finansiers, which are known in English by their French names.) That would have been nice information to have, though obviously I can find it out by other means. The major critique is that while the book blurb promises patisserie and fancy cakes, in practice most of the book is very simple, and most of the 'patisserie' is small tarts with simple fillings. There's nothing wrong with that, but it's a much smaller and simpler treatment of the topic than I was hoping for, especially in comparison to how many plain cakes featured. It's not nearly the complete treatment promised by the book's description.
It does have classic French patisserie recipes like fraisier but also some very plain English baking. The instructions are not technical which is what I was expecting. Ingredients are not always given by weight so for example, you need to refer to the front of the book to understand what 3 egg yolks and 3 egg whites should weigh ( in the recipe I made I found I needed 4 not 3 yolks and 3.5 egg whites). Come on Larousse you can do better!
I've read more informational adverts
Rehash of lots of old school recipes.
Cut and paste info.
WASTE OF MONEY
DO NOT PURCHASE, you have been warned... far better options out there.
I have a well thumbed hard copy of the Larousse Encyclopaedia of cooking, which for decades was considered the bible of cookery. Things have moved on since that was published and there are now many volumes which are used to train professional chefs. They’re expensive, usually around £40, so unless you’re rich or really need them, they’re something of a luxury. So this e version of the Larousse cakes and pastries book at 99p is a delight in every way.
If you’ve never cooked before, this will guide the novice through every bit of equipment (spoons, knives, mixers, whisks etc) that you need. Along with guide to different ingredients like flour, egg, sugars and so on. I found those sections interesting even though I’ve been home cooking for decades!
The recipes are really clear. Every step is detailed and given that it’s Larousse, there are some complicated creations, but with the guidance so clearly set out, it’s tempting and encouraging to try out new dishes. Sections are separate fir cakes, pastries, desserts etc, with a comprehensive index. Absolutely love this book, even though I eat very few cakes! Very highly recommended.