Cake books / Pastry books

Cake books / Pastry books
Buch Einfach Schokolade / Simply Chocolate
Description: 
The comprehensive guide to chocolate showpieces by Robert Oppeneder 
The book "Einfach Schokolade / Chocolate Simple" informs the reader about all the details of the manufacture of chocolate showpieces. Other theme include ide history of chocolate, the right tempering of chocolate, working with modeling clay, construction of showpieces, spraying, cocoa painting and much more. It is written in German and English, includes numerous step-by-step photos and easy to understand. A great book

 
Shippingtime: ca. 1 - 3 days ca. 1 - 3 days
(abroad may vary)
Weight: 1,4 kg per piece
9,90 EUR
Marzipan Art book
Description: 
 Lubinger Hannes, who is considered one of the most creative and most advanced modeler the present time, developed this comprehensive textbook for the friends of marzipan modeling. 
 The book contains numerous color illustrations and step-by-step photos. It shows a variety of modeling techniques, color make-up techniques and instructions for marzipan toppers. Every lover of marzipan art will find a suitable object for modeling. An absolute must for any creative confectioner and pastry chef! A great book. 

 
Shippingtime: ca. 1 - 3 days ca. 1 - 3 days
(abroad may vary)
Weight: 1,4 kg per piece
64,00 EUR
Dessert ART by Robert Oppeneder
Description:
Robert Oppeneder, Master of Patisserie
Based on 20 years of practical experience as an instructor of various courses Patisserie, is this long-awaited book, written in German and English, with his unique creations and proven techniques all previous dessert books in the shade.
Shippingtime: ca. 1 - 3 days ca. 1 - 3 days
(abroad may vary)
69,00 EUR
Sugar & Pastillage
Description: 
 Ewald Notter, he is a true master of his craft, won countless awards, a renowned teacher and experienced author, beyond - and standing above it all - a passionate artist, his Passion has found in working with sugar. In this, recently published in English book, he has all his skill captured on paper. Notter first provides an overview of working with sugar and isomalt and explains what equipment and ingredients are necessary. In Chapters pastillage, sugar pour, blow and draw, he shows in detail the production of flowers and special characters. In addition, he also extensively deals with topics such as trends or the production of exceptional showpieces for competitions. Templates in the appendix of the book facilitate the work and, together with the numerous step-by-step illustrations of each step and the author hand-drawn illustrations, it succeeds the ambitious pastry chef or aspiring sugar artists, Ewald Notters expertise and dexterity in their own bakery to pick. 

 
Shippingtime: available

Weight: 1,8 kg per piece
69,90 EUR
Element of Desserts
Description: 
Element of Desserts, a very interesting reference book for every pastry chef and chefs. The world-famous Pastry Chef Francisco Migoya J. transports you into the world of flavors and ingredients and techniques for exciting, innovative desserts. At the beginning he explains techniques, preparations, components, basic knowledge about taste and texture as well as the basis for the compilation of desserts. Following is Migoya more than 200 extraordinary recipes and recipe variations before, divided into chapters pre-desserts, desserts, buffet desserts, desserts from the tray, Entremets and petits fours. 

 
Shippingtime: available

Weight: 1,8 kg per piece
69,90 EUR
Ice Manufacturing
Description: 
 Creamy sweet vanilla ice cream, crisp fresh Stracciatella or velvety chocolate tart - with these words, which probably makes every mouth water. However, to achieve a perfect product, a solid basic knowledge is required in the first place. The renowned author Uwe Koch is in his book "Eismanufaktur - basics, recipes, marketing," an overview of the full range of ice cream manufacturing, from basics such as the Guidelines of the German Ice regulation via different ingredients and flavor ingredients, the Account for of ice cream recipes, but also the technical equipment and hygiene regulations. The core of the book, however, are the 150 recipes. They include everything that makes the heart beat of every Eisliebhabers higher: sherbet and sorbet, ice milk, cream ice, lactose-free ice cream, herbs and Gemüseeis, infuser lets variants and also soft ice cream. In addition, recipes for Marmorierer, toppings, shakes, waffles and ice cream desserts and pies are presented. In the production of all these products no convenience foods, dyes, emulsifiers or vegetable fats are used. Completed by the subjects Eisbechergestaltung, Eisvermarktung and economic aspects of Eisgeschäftes is the book a comprehensive compendium that should never minded and intent on quality ice maker missing. 

 
Shippingtime: available

Weight: 1,4 kg per piece
69,90 EUR
Patisserie International
Description: 
 What is behind "Baked Alaska"? As the churros from Arabia came to Mexico? What gazelle horns have to look at the dessert plate? What is real English trifle? And why is the apple strudel, an Austrian-Turkish co-production? 
All these questions and many more answered Wolfgang Kiessling, a long time as a pastry chef on luxury liners like the Queen Mary II and The World worked, in his book "International Patisserie". On his travels he has the best desserts of all continents tracked, collected, and gives his unique knowledge in this book is now on. "Patisserie International" brings together some of the best delicacies from the Levant to Alaska in a book. Kiessling presents 100 creations - sometimes quite authentic in the classic version, because you just can not make it better, sometimes in a sleek, more modern version that it thinks it can shine in the known new dress 
. The journey to the most delicious desserts in the world leads around the Mediterranean, through North and Baltic Sea across the Atlantic, the Caribbean and along the U.S. Pacific coast. As a special bonus, exceptional ingredients and techniques are explained and specific features of the regional cuisines. 

 
Shippingtime: available

Weight: 2 kg per piece
69,90 EUR
PH10 Pierre Herme
Description: 
 PH10, the book by Pierre Hermé, shows his art in a completeness that did not exist before: pies, cakes, pastries, desserts, ice cream, macarons, fruit jellies ... So are his legendary creations as Ispahan, vanilla millefeuille, Opera or Mahogany contain just as natural as the wide range of his lesser-known creations - no wonder, as hundreds of recipes are combined in this book. Pierre Hermé loves to surprise, to combine textures and flavors that were considered incompatible to serve with Hot and Cold himself "tired" wake up your taste buds with it. The aesthetics of his creations is characterized by clarity and simplicity. So it is simply unthinkable to offer its Opera as a round cake, because she was always rectangular. Pierre Hermés art is world renowned. When he was referred to as "Picasso of pastry" or "Dior Sweet Art", it shows that what a commanding position it occupies in the industry and how it has shaped the pastry shop / patisserie. A book that redound each pastry, pastry chef and home bakers to the Bible and the offspring may explain the view of the possibilities of this beautiful profession. 

 
Shippingtime: available

Weight: 4 kg per piece
139,00 EUR
Handwerk Schokolade
Description: 
 multiple awards for his skill in dealing with chocolate and sugar, it is a master pastry chef Ewald Notter succeeded with this wonderful book to put together a concise and informative textbook for aspiring professionals and avid chocolate lovers . In the introductory part of the expert gives further facts about the history and properties of chocolate and presents important ingredients as well as the equipment needed when working with chocolate. Basic techniques such as the tempering of chocolate or the caramelization of nuts are explained and then applied in several chapters for easier production of chocolates with various fillings and deepened. The third part of the book is dedicated to the production of impressive showpieces and chocolate sculptures, with hints for successful color combination, to determine the right priorities to stabilize the sculpture and not least with gorgeous photos of Notters spectacular art works made ​​of chocolate. 

 
Shippingtime: available

Weight: 2 kg per piece
69,90 EUR
sweet Wedding
Description: 
 The result can only be a book that makes the hearts of all wedding enthusiasts higher in every respect! Bernd Sieferts latest work is chock full of recipes, techniques and inspirations, so it is a breeze for every pastry chef to prepare the most beautiful day of her life to its customers. They range from cakes with degrees of difficulty from simple to complex, international classics, which are becoming more and more popular in Germany, to small specials such as chocolates in shape gemstone, mini-tart or sweet table decorations. The special is the loving designs are by Bernd Sieferts cakes to the most beautiful wedding cakes in the world. Many decorative techniques and different styles, such as the English inspired floral decorations, sugar decoration in Versace style or the white-covered cake with satin ribbon, offering countless possible combinations and inspirations. "Sweet Wedding" leaves nothing to be desired, always on the move with the times and thus guarantees the wow factor to any wedding table. Also for this book Bernd Siefert has the food photographer Matthias Hoffmann brought on board - its unparalleled aesthetic images do the rest to make "Sweet Wedding" a pearl of Culinary Arts 

 
Shippingtime: available

Weight: 1,8 kg per piece
69,90 EUR
Torten & Törtchen
Description: 
 A cake of raspberry, jasmine and yogurt, a Yule log from pomegranate, fig and cinnamon, a Gâteaux of nougat, cherries and balsamic vinegar or a glass of dessert with raspberries and red peppers .... This is just a small part of the "repertoire" of 6 German pastry chefs / pastry chefs show in the book "pies & tarts" their skills. Under various sections such as loading gate cakes, small cakes, Bûches, cuts or glass desserts, the authors have developed a total of 60 special recipes. They show trends and innovations in confectionery and pastries, but also classics are not forgotten. Supplemented by numerous step-by-step photographs and drawings of each gate creation, it is easy to understand the ins and outs of creative professionals and beginners. The book offers the noble simplicity of the recordings in combination with the aesthetic layout and the bookshelves of all lovers of superb recipes in glossy optic enrich. 

 
Shippingtime: available

Weight: 1,7 kg per piece
69,90 EUR
Perfect Pralines
The master of his craft, Jean-Pierre Wybauw shows in the book "Perfect chocolates" that it needs no magic to create this "perfect chocolate". Jean-Pierre Wybau teaches knowledge of the basic materials on the chocolate processing, rheology, shelf life of the raw materials through to the sugar processing and the basic techniques like carding of fruits, sugar-coating, preparation of caramel syrups, creams and more.
The heart of the plant are more than 100 excellent recipes for chocolate with a nut base, based on butter, ganache, caramel, nougat, liqueur chocolates, marzipan, truffles, hollow spheres and fruit jellies.
Shippingtime: available

Weight: 1,4 kg per piece
69,90 EUR
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