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New Classic Desserts [Hardcover]

Andrew MacLauchlan

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Hardcover, Nov 1994 --  
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Book Description

Nov 1994
These desserts evolve from classical pastry techniques, but focus on flavor and the artistry of composition. Included is coverage of how to buy, store, and prepare flavorful organic fruits and nuts most effectively. Clear, step–by–step instructions and how–to illustrations demonstrate all aspects of sophisticated techniques such as making caramel sugar cages, assembling timbales, and caramelizing creme brulée.
--This text refers to an out of print or unavailable edition of this title.

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The ingredients for these recipes can be considered the building blocks of the finished desserts. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Amazon.com: 5.0 out of 5 stars  1 review
7 of 10 people found the following review helpful
5.0 out of 5 stars Simply the greatest 20 Oct 1998
By A Customer - Published on Amazon.com
If you are to own only one cookbook about fabulous desserts this is the one. MacLauchlan is simply one of the best without getting to over the top. There are excellent basic recipes for all sorts of things, so it is easy to start within his book and take off. It's the modern condensed version to the also excellent Professional Pastry Chef.
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