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CHIMIE DES DESSERTS (LA) : TOUT COMPRENDRE POUR MIEUX LES RÉUSSIR (French) Paperback – Oct 9 2012

4.7 out of 5 stars 3 customer reviews

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Product Details

  • Paperback: 224 pages
  • Publisher: LAPRESSE (March 12 2007)
  • Language: French
  • ISBN-10: 2923194365
  • ISBN-13: 978-2923194363
  • Product Dimensions: 22.8 x 1.3 x 25.3 cm
  • Shipping Weight: 839 g
  • Average Customer Review: 4.7 out of 5 stars 3 customer reviews
  • Amazon Bestsellers Rank: #133,211 in Books (See Top 100 in Books)
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Top Customer Reviews

Avec ce livre, vous pouvez créer des recettes, de A à Z.
Aussi, comment réussir les recettes à tout coup... Ou comment les rattrapper, ou substituer. On répond à pamal toutes les questions imaginables possibles, et plein de solutions.

8 sections :
-Cuisiner avec les bons instruments
- '' avec les bonnes mesures
- '' les oeufs
- '' la farine
- '' les fruits
- '' la gélatine
- '' le sucre
- '' le chocolat

Chaque section est suivi de recettes. (60 recettes au total)
Tous les desserts... Pâtisseries et autre recettes de base tel que réussir la pâte brisée, mousses, caramels mous ou durs, jujubes, guimauve, crèmes, soufflés, meringues, confitures et gelées, les différents chocolats et comment le tempérer... et même des truffes!!!
Ce livre est extrêmement complet!
Moi qui suis très restreinte côté alimentation (je ne tolère même pas le sucre!), je peux enfin tirer mon épingle du jeu... Pour enfin moi aussi avoir de petits plaisirs pour me régaler!

Les livre de desserts donnent rarement des recettes aussi pratiques... Ils présentent généralement simplement différents gâteaux, tartes, etc.
Ce livre-ci couvre tous les styles de desserts possible, selon moi.
On peut enfin tout manger ''fait maison''...
Et dire ''bye bye'' aux noms bizarres sur les listes d'ingrédients...

Seul point négatif que je vois :
ne décris pas les substitutions pour les allergiques (gluten, caséine, arrowroot, etc.)...
Mais, c'est normal... Ce n'est pas un livre qui s'addresse aux allergiques. Je vais leur proposer un tome 2 alors! :D

Vous aurez compris que j'adore ce livre!
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Bought 2 copies, one for my neice and one for my husband. This book answers and shows the technique when working with ingredents for desserts. The example I liked was why should we use a Candy Thermometer when making Sucre a la Creme. All of us have our own family receipt however with this book all the simalar however varied receipts were sucessful because we used the method indicated in this book. My husbands copy has been borrowed so many times over the holidays that it was hard to track down when he wanted to use it again.
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