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Icebox Pies (English Edition) Formato Kindle
Do you consider pies complicated, oven-baked affairs? Before she discovered icebox pies, Lauren Chattman did too. Icebox pies are different: they're easy. You won't spend precious time rolling out pastry dough--the crusts are made from cookie crumbs and quickly crisped in the oven; the fillings are uncooked or prepared on the stovetop; the pies set in the refrigerator or freezer for a few hours before being served. And that's all there is to it. Icebox Pies is Chattman's interpretation of this simple dessert, which can be at turns classic or exotic. It begins with a chapter on crusts and ends with a chapter on toppings, and in between are all the delectable pies themselves: mousse, pudding, and custard pies; chocolate-based pies; fruit-and-cream pies; ice cream and sorbet pies; and more. They are perfect for summertime entertaining and will satisfy you, whether you are experienced or just beginning. Choice confronts you as the only difficulty, with such options as Black Bottom Butterscotch Pie, Rocky Road Pie, Coconut Cream Pie, Caramelized Pineapple and Cream Cheese Pie, Banana Split Ice Cream Pie, and Fresh Raspberry and Blueberry Pie. Icebox Pies will present you with a whole new way to make dessert without a whole lot of work.
Lauren Chattman is a former pastry chef, a cookbook author, and an ardent home baker. As a mother of two small children, and with formal pastry training and restaurant experience, she has made a career out of translating upscale food trends into easy recipes that can be made at home, realistically and without stress, and enjoyed by the entire family. After earning her Ph.D. in English and teaching for two years at Yale University, Chattman moved to New York City with her husband and newborn daughter and enrolled in a professional pastry and baking program at The Institute for Culinary Education. Upon completion of an apprenticeship under Franois Payard at Restaurant Daniel, Chattman was hired as pastry chef at the prestigious Nick and Toni's restaurant in East Hampton, New York. She now develops her desserts in her own kitchen and focuses on making use of her store of tips, tricks, and shortcuts that enable busy cooks and bakers to create high - quality, family - pleasing food without a lot of fuss. Chattman is the best - selling author of several cookbooks. She is also the co - author, with Roland Mesnier, of Roland Mesnier's From Basic to Beautiful Cakes and Dessert University. Her recipes have appeared in Bon Apptit, Cook's Illustrated, Metropolitan Home, Redbook, and The New York Times. She has appeared on Today and QVC, demonstrating her knack for making delicious desserts in record time, and has been a spokesperson for Jif peanut butter and Pillsbury refrigerated cookie dough. --Questo testo si riferisce alla paperback edizione.
- ASIN : B003YFIWNA
- Editore : Harvard Common Press (4 agosto 2010)
- Lingua : Inglese
- Dimensioni file : 3743 KB
- Da testo a voce : Abilitato
- Screen Reader : Supportato
- Miglioramenti tipografici : Abilitato
- X-Ray : Non abilitato
- Word Wise : Abilitato
- Lunghezza stampa : 144 pagine
- Recensioni dei clienti:
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17 valutazioni globali
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BlossomRecensito negli Stati Uniti il 9 ottobre 2018
The book is ok. Nothing to go out your way for. But in the summer very useful. Everything in the book you can just whip up. Great for kids. No baking is a luxury in the summer.
Lots of no bake piesRecensito negli Stati Uniti il 1 dicembre 2013
We were looking for a source of no bake pies and this book has dozens of them. The recipes are clear, easy and fast to make.
Una persona l'ha trovato utile