Patisserie Made Simple

Patisserie Made Simple : Patisserie Made Simple: From macaron to millefeuille and more

4.27 (54 ratings by Goodreads)
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'Baking requires skill and perfection, and Edd's got it.' Mary Berry

'Edd Kimber has made everyone's favourite French desserts and pastries accessible and easy-to-make. From buttery sable cookies to crusty caneles and flaky croissants, anyone can bake and enjoy the best French pastries, right in their own kitchen!' David Lebovitz

'Edd's desserts taste as good as they look - these delicious recipes inspire the baker in all of us.' Philippe Conticini Most of us have been wowed looking through the windows of a patisserie and sampling the delights therein. Now Edd Kimber shows you how to recreate these recipes at home. With step-by-step photographs for basic pastry and icings, Edd guides you through the techniques, taking the fear out of a genoise sponge and simplifying a croissant dough.

Chapters include:
* Sweet Treats featuring Classic Financiers, Canneles and Eclairs
* Desserts & Cakes such as Cherry Clafoutis and Buche de Noel
* Pastry including basic recipes for pate sablee and pate sucree and recipes for delicious tarts to use them in
* Basics - the essential icings and creams, such as Mousseline and Creme Chantilly Edd's mouthwatering recipes use bakeware found in home kitchens (no need for expensive or complex equipment) so you too can create perfect patisserie.
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Product details

  • Hardback | 192 pages
  • 207 x 286 x 20mm | 924g
  • Kyle Books
  • London, United Kingdom
  • English
  • colour photography throughout
  • 0857832433
  • 9780857832436
  • 119,218

About Edd Kimber

Edd Kimber won the first series of The Great British Bake Off in 2010. He is the author The Boy Who Bakes (2011) and Say It With Cake (Kyle 2012). Edd runs macaron classes in London, has appeared on Market Kitchen and Perfect... as well as at the BBC Good Food Show and other food shows around the country. Edd also blogs to an avid audience.
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Rating details

54 ratings
4.27 out of 5 stars
5 46% (25)
4 41% (22)
3 9% (5)
2 2% (1)
1 2% (1)
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