I was able to remove 6 dessert cookbooks from my library and replace with this one book that had it all, and excellent for my specific tastes. Italian cassata recipe is actualy the Neapolitan ice cream, and not the Sicilian cassata you would expect. Larousse Patisserie and Baking is the complete guide from the authoritative French cookery brand Larousse.

I am not proposing to rate every cookbook I own, just the exceptional ones I think are worth recommending to my Goodreads friends and one that hits all the marks for desserts. For example, it does not say at what temperature you need to cook the eggs to make sure you are not eating raw eggs. I have tried 31 recipes out of the 200, even that was worth the investment and they turned out amazing.

Things have moved on since that was published and there are now many volumes which are used to train professional chefs. Larousse Patisserie and Baking' is the complete guide from the authoritative French cookery brand Larousse. For more complicated desserts there are step-by-step photo sequences to demonstrate production and assembly, such as for kugelhopf and apple strudel or chocolate soufflé.

This is everything you need to know about pastry, patisserie and baking from the cookery experts Larousse. See photo)In the Kindle version the recipe is often stretched over two pages (see photo) with the picture thereafter. See our Remarkables Archive list for what is no longer in print, but which we are happy to track down. 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.The ultimate expert guide to pastry, patisserie and baking, with more than 200 recipes and step-by-step techniques, from the creators of Larousse Gastronomique. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. Larousse is the pre-eminent French cookery brand, publisher of the world-renowned classic Larousse Gastronomique since 1938.

It also has a good selection of basic techniques and recipes in the back, including instructions for how to make the most common pastries, fillings and the like. Remarkables REMARKABLES Intriguing, stunning, or otherwise remarkable books These include fine editions, foreign publications exceptional for their interest or production, special editions and some first-rate books from very small publishers. If you’ve never cooked before, this will guide the novice through every bit of equipment (spoons, knives, mixers, whisks etc) that you need. The Magazine of Haute Pâtissere is a biannual magazine, published by Books For Chefs, aimed at the professionals of the world of dessert, sweet and savory pastry, ice-cream and chocolate. It covers all aspects of baking - from simple everyday cakes and desserts to special occasion show-stoppers.By using the Web site, you confirm that you have read, understood, and agreed to be bound by the Terms and Conditions.