This title offers easy to follow, beautifully illustrated recipes for making delicious sweet and savoury macarons. This is a delightful cookbook for the masses, catering to the newest baking craze: the macaron, a meringue-based sweet with two colourful almond-flour cookies sandwiching a creamy, fruit-based, or chocolaty filling. No need to spend lots of money on melt-on-your-tongue traditional French cookies! Each recipe is designed with home cooks in mind: three meringue variations - plus, one groundbreaking Easiest French-Style shell recipe - guarantee bakery-quality confections made in your own kitchen. Flavours range from pistachio to dark chocolate to savory shells like parsley. The book includes full-colour photos throughout.
Les Petits Macarons
and over 1.5 million other books are available for Amazon Kindle . Learn more
| ||||||||||||||||||||
 Trade In this Item for up to £1.05
Trade in Les Petits Macarons: Colorful French Confections to Make at Home for an Amazon.co.uk gift card of up to £1.05, which you can then spend on millions of items across the site. Trade-in values may vary (terms apply). Learn more
|
Book Description
Frequently Bought Together
Product details
Would you like to update product info or give feedback on images?
|
More About the Authors
Discover books, learn about writers, and more.
Product Description
Review
Susan G. Purdy, author of "Pie in the Sky", "Family Baker", and "Have Your Cake & Eat it, Too
""I thought I had to go to Paris to find these luscious confections, but now I have them in my own kitchen. Thank you Kathryn and Anne for sharing the technique and demystifying the method! With these detailed recipes and clear explanations, we can all create dazzling French macarons in every imaginable flavor. A must for serious bakers." Nick Malgieri, author of "Bake!" and "The Modern Baker"
"Kathryn and Anne have put together a great collection of Parisian macarons, today's top must-have sweet indulgence."
Anil Rohira, World Pastry Champion
"This is a wonderful book on a on a mouth watering delicacy - macrons. I am amazed, impressed and educated with your contribution, research, diversity and skills. I enjoyed the simplicity and the depth of information in the book. Well done Kathryn."
About the Author
Kathryn Gordon is a chef-instructor at the Institute of Culinary Education (ICE) in New York, where she has taught for the past 11 years. She was a contestant on Food Network Challenge: Sugar Adventures and has been featured in the Washington Post. She lives in New Jersey. Anne E. McBride is editor of ICE's tri-annual publication The Main Course. She has written and edited for US magazines such as Fine Cooking, Gastronomica, and Saveur. She lives in New Jersey.
Inside This Book
(Learn More)
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
Most Helpful Customer Reviews
2 of 2 people found the following review helpful
By Gus
Format:Hardcover|Amazon Verified Purchase
I have a seriously large library of cookbooks and this is certainly the best one in my opinion. One single subject but investigated from every single angle and extraordinary passion. Little tips such as ageing your eggs to increase the protein concentration, and how to turn you wrist to avoid leaving a tail on the top of the macaroon are just amazing. Highly recommended.
Format:Hardcover|Amazon Verified Purchase
yet to make them, but looking forward to doing so...ther are so many falvours i am excited to try and experiment with.
0 of 1 people found the following review helpful
By Sabine
Format:Hardcover|Amazon Verified Purchase
This macaron book seems to be complete. It shows with lots of pictures how to make macarons. And it doesn't stop with explaining one method, no it explaines three different ways of making it (from difficult to easy). It is quite a thick book, with inviting pictures. Not all the recipes for the macarons or the fillings have pictures. Yesterday I received this book, so I have not made any macarons yet with one of this methods. But I have made it before and the 3rd way of making (the easy way) is the way I usually make it with. And this works.
Would you like to see more reviews about this item?
›
Go to Amazon.com to see all 57 reviews
4.2 out of 5 stars
Were these reviews helpful?
Let us know
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
|
|
Look for similar items by category
Feedback
- Would you like to update product info or give feedback on images?
- I am the Author, and I want to comment on my book.
- I am the Publisher, and I want to comment on this book.
|
