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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FormatAccessStatusCall NumberLocation
TextUse in libraryRequestJFF 14-553Schwarzman Building - Main Reading Room 315

Details

Additional Authors
Description
360 pages : color ilustrations; 27 cm
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
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.
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."-- From publisher's description.
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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