Everyone can bake : simple recipes to master and mix / Dominique Ansel.
Record details
- ISBN: 9781501194726
- ISBN: 1501194720
- Physical Description: 1 online resource (357 pages)
- Publisher: New York : Simon & Schuster, 2020.
Content descriptions
General Note: | Oat Streusel Crumble |
Formatted Contents Note: | Intro -- Title Page -- Dedication -- Before you Begin -- Bases -- My Go-To Vanilla Sablé Tart Shell -- Chocolate Sablé Tart Shell -- Gingerbread Sablé Tart Shell -- Hazelnut Sablé Tart Shell -- My Go-To Chocolate Cake -- Chocolate Bourbon Cake -- Cherry Chocolate Cake -- Espresso-Soaked Chocolate Cake -- Extra Syrups for Soaking the Cake -- My Go-To Almond Cake -- Matcha Almond Cake -- Molasses Almond Cake -- Olive Oil Almond Cake -- My Go-To Ladyfingers -- Citrus Almond Cake Or Ladyfingers -- Soaked Ladyfingers -- My Go-To Banana Bread -- Strawberry Banana Bread -- Pumpkin Banana Bread Zucchini Banana Bread -- My Go-To Vanilla Pound Cake -- Lemon Pound Cake -- Ginger Pound Cake -- My Go-To Cookie Base -- Fleur De Sel Cookie Base -- Spiced Or Herbed Cookie Base -- Chocolate Chip Or Walnut Cookie Base -- My Go-To Chocolate Brownies -- Salted Peanut Butter Chocolate Brownies -- Rosemary-Infused Chocolate Brownies -- My Go-To Sablé Breton -- Chocolate Sablé Breton -- Hazelnut Sablé Breton -- My Go-To Caramelized Puffed Rice -- Chocolate Or Peanut Butter Caramelized Puffed Rice -- My Go-To Baked Vanilla Meringue (for a Pavlova) -- Flavored Baked Meringue -- My Go-To Pâte à Choux Fillings -- My Go-To Pastry Cream -- Almond Frangipane -- Fruit-Flavored Pastry Cream -- Chocolate Or Nut Pastry Cream -- Herb-Infused Pastry Cream -- Chiboust -- My Go-To Lemon Curd -- Citrus Curds -- My Go-To Dark Chocolate Ganache -- Spice- Or Herb-Infused Dark Chocolate Ganache -- Fruit Purée Chocolate Ganache -- Coconut Milk Dark Chocolate Ganache -- Spiked Dark Chocolate Ganache -- My Go-To Apple Compote -- Pear Compote -- Mango Compote -- Rhubarb Compote -- My Go-To Stone Fruit Jam -- Berry Jam -- Fig Jam -- Cherry Jam -- My Go-To Fruit Gelée -- Passion Fruit Gelée Spreadable Peach Gelée (With Pectin) -- My Go-To Mascarpone Whipped Ganache -- Lychee Whipped Ganache -- Coconut Whipped Ganache -- Crème Fraîche Whipped Ganache -- Muscovado Sugar Whipped Ganache -- Vanilla Whipped Ganache -- My Go-To Vanilla Mousse -- Tea-Flavored Mousse -- Pear Mousse -- Olive Oil Mousse -- Caramel Mousse -- Peanut Butter Mousse -- My Go-To Dark Chocolate Mousse -- Milk Chocolate Mousse -- Dark Chocolate Champagne Mousse -- Raspberry Dark Chocolate Mousse -- My Go-To Soft Caramel -- Rose Or Grappa Flavored Soft Caramel -- Passion Fruit Soft Caramel -- Lemongrass Soft Caramel Finishings -- My Go-To Buttercream -- Flavored Buttercream -- My Go-To Nappage Glaze -- Fruit Purée Nappage Glaze -- Caramel Glaze -- My Go-To Dark Chocolate Glaze -- My Go-To White Chocolate Glaze -- My Go-To Caramelized Bananas -- Caramelized Apples -- Caramelized Pears -- Caramelized Peaches -- My Go-To Roasted Fruits -- My Go-To Fresh Fruits -- My Go-To Vanilla Chantilly Cream -- Flavored Chantilly Cream -- My Go-To Italian Meringue (for Piping and Finishing) -- Chocolate Meringue -- Earl Grey Italian Meringue -- Raspberry Meringue -- Toasted Hazelnut Meringue -- My Go-To Streusel Crumble |
Source of Description Note: | Print version record. |
Search for related items by subject
Subject: | Baking. Desserts. |
Genre: | Electronic books. |
Other Formats and Editions
Electronic resources
Dominique Ansel, a James Beard Awardâwinning Pastry Chef, is the chef and owner of eponymous bakeries in New York, London, and Los Angeles, as well as his first-ever restaurant in Los Angeles. Ansel has been responsible for creating some of the most celebrated pastries in the world, including: the Cronut® (named one of TIME Magazineâs â25 Best inventions of 2013â), The Cookie Shot, Frozen Sâmore, Blossoming Hot Chocolate, and many more. He was named the Worldâs Best Pastry Chef in 2017 by the Worldâs Best Restaurants awards. Food & Wine has called him a âCulinary Van Goghâ while the New York Post coined him âthe Willy Wonka of New York.â He was also named one of Business Insiderâs âMost Innovative People Under 40,â one of Crainâs â40 under 40,â and was bestowed the prestigious lâOrdre du Mérite Agricole, Franceâs second highest honor.