The Book Depository Patisserie Maison by Richard Bertinet
204 ratings
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Price: £28.00
Brand: The Book Depository
Description: Patisserie Maison : Hardback : Ebury Publishing : 9780091957612 : 0091957613 : 15 Sep 2015 : With creations including lavender and orange eclairs, gateau Saint Honore, tarte tropizienne, Paris brest and cassis kir royal mousse, Patisserie Maison opens up the world of divine sweet creations to novices as well as more experienced cooks. The Book Depository Patisserie Maison by Richard Bertinet - shop the best deal online on thebookbug.co.uk
Category: Books
Merchant: The Book Depository
Product ID: 9780091957612
MPN: 0091957613
GTIN: 9780091957612
Author: A Customer
Rating: 5
Review: Lovely book. Contains introductory descriptions of the various desserts (which I like) , nice photographs of the finished items and sometimes includes photos of the critical stages of creation (where more explanation is needed). Easy- to-read layout , comprehensive and, for the most part , the author has managed to keep the ingredient list, method and photograph available across a double page . Where he has provided fundamental recipes, the method is described over a few pages e.g. Genoise sponge, eclairs , sweet pastry - he provides more detail , a series of photographs of the stages of creation and then variations on it too. The author's experience, practicality and thoughtfulness is evident in this book which makes every recipe seem do-able - even for beginners or the more reluctant bakers .
Author: Amazon Customer
Rating: 3
Review: The recipes in this book look good. Many are cakes for the home rather than patisserie, so the title is a bit misleading. Lots of them are far too homely. My gripe with this book is that I don't think that it was properly proof read. I have made the chocolate liegeoise and it is a good thing that I read the recipe carefully as a smallish cake, 8 servings approx required 700g of chocolate. That's besides all of the other ingredients. Either they will have a slice that will take them a few days to eat, or the recipe is wrong. What I think is that the base recipe is right as far as the ratio of ingredients goes but it was not scaled down to fit the ckae quantity. I used smaller quantities and the cake turned out well but if I had followed the recipe to the letter there would have been a lot of ganache, creme chantilly and glaze lever, enough to make about three more cakes.
