Research Catalog

Payard Desserts

Title: Payard Desserts / François Payard with Tish Boyle ; photography by Rogério Voltan.
Author: Payard, François.
Publication: New York : Houghton Mifflin Harcourt, [2013]

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Status	Format	Access	Call Number	Item Location
Request for On-site Use Request Scan Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.	Text	Use in library	JFF 14-553	Schwarzman Building - Main Reading Room 315

Details

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Description

360 pages : color ilustrations; 27 cm

Summary

"In this ... new book from legendary pastry chef François Payard, professional pastry chefs and serious home bakers will learn how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as an American culinary icon. Each recipe is a singular work of art, combining thrilling and often surprising flavors with innovative, modern techniques to create unforgettable masterpieces like Blueberry Pavlova with Warm Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, Dark Chocolate Soufflé with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream. Throughout the book, Payard includes priceless advice on choosing ingredients and equipment and composing perfectly plated desserts, as well as personal anecdotes from his long career working in many of the world's finest pastry kitchens."--

Subjects

Genre/Form

Cookbooks.

Bibliography (note)

Includes bibliographical references and index.

Contents

Introduction -- Ingredient notes -- Equipment notes -- Frozen desserts -- Vacherin, la minute with licorice and farm strawberry sorbet -- Peppermint parfait glacé with chocolate pastry cream tuile -- Fried blueberry ice cream with blueberry coulis -- Chocolate shell filled with coconut sorbet and star anise sabayon -- Maple syrup nougat glace with almond and pistachio and pistachio crème anglaise -- Kugelhopf caramel glace with caramel and chocolate sauce -- Croustine filled with fromage blanc sorbet and blackberry sauce.

Call Number

JFF 14-553

ISBN

9781118435892
1118435893

LCCN

2012043885

OCLC

825196336

Author

Payard, François.

Title

Payard Desserts / François Payard with Tish Boyle ; photography by Rogério Voltan.

Publisher

New York : Houghton Mifflin Harcourt, [2013]

Type of Content

text

still image

Type of Medium

unmediated

Type of Carrier

volume

Bibliography

Includes bibliographical references and index.

Added Author

Boyle, Tish, author.

Voltan, Rogério, photographer.

Other Form:

Online version: Payard, François. Plated desserts of François Payard. Hoboken, New Jersey : John Wiley & Sons, [2013] 9781118435885 (DLC) 2013003473

Research Call Number

JFF 14-553

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