The French Baker: Authentic French Cakes, Pastries, Tarts and Breads to Make at Home by Jean Michel Raynaud

  • Almond biscotti (Croquants aux amandes) (page 32)

    from The French Baker: Authentic French Cakes, Pastries, Tarts and Breads to Make at Home The French Baker by Jean Michel Raynaud

    • Categories: Cookies, biscuits & crackers; Afternoon tea; French; Italian
    • Ingredients: plain flour; caster sugar; almond meal; eggs; orange blossom water; almonds; pistachios
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  • ISBN 10 1743363346
  • ISBN 13 9781743363348
  • Published Apr 22 2015
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

From a master patissier comes an inspirational-and equally practical and achievable-guide to delicious French-style baking in the home kitchen. The French Baker features 95 recipes accompanied by beautifully shot and styled images; the more complex and technical baked items are supported by step-by-step photography and further hints and tips. Throughout the book, recipes are interspersed with narrative sections that feature French-born Jean Michel's stories of his training and work in patisseries in France and give insights into the place of bakers and baking in French society. Introductions and breakouts also provide information about the recipes' history, traditions and cultural significance. The recipes are a mix of sweet and savoury, and following on from a basics/techniques/ equipment section they are grouped into chapters focusing on biscuits; cakes and muffins; tarts and pies; choux pastry; brioche; flaky pastry; breads; spreads and jams; and creams and curds.

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