The French Cook: Cream Puffs & Eclairs
(eBook)

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Published
Gibbs Smith, 2013.
Status
Available Online

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Format
eBook
Language
English
ISBN
9781423632443

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Citations

APA Citation, 7th Edition (style guide)

Holly Herrick., & Holly Herrick|AUTHOR. (2013). The French Cook: Cream Puffs & Eclairs . Gibbs Smith.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Holly Herrick and Holly Herrick|AUTHOR. 2013. The French Cook: Cream Puffs & Eclairs. Gibbs Smith.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Holly Herrick and Holly Herrick|AUTHOR. The French Cook: Cream Puffs & Eclairs Gibbs Smith, 2013.

MLA Citation, 9th Edition (style guide)

Holly Herrick, and Holly Herrick|AUTHOR. The French Cook: Cream Puffs & Eclairs Gibbs Smith, 2013.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work ID7881cf5f-fd5d-4093-2778-a040e99dd756
Full titlefrench cook cream puffs and eclairs
Authorherrick holly
Grouping Categorybook
Last Update2021-11-17 18:06:43PM
Last Indexed2021-12-03 05:51:15AM

Book Cover Information

Image Sourcehoopla
First LoadedJan 19, 2021
Last UsedNov 6, 2021

Hoopla Extract Information

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    [year] => 2013
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    [title] => The French Cook: Cream Puffs & Eclairs
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    [synopsis] => The second book in The French Cook series, following The French Cook: Sauces, classically French trained author Holly Herrick dips into the marvelously versatile world of choux pastry, or pâte à choux. The buttery, nutty, even-flavor of this dough invites myriad flavors, in both sweet and savory categories and in many shapes - cream puffs, éclairs, rings, and more.
Whether it be a savory petit éclair filled with an avocado mousse layered with bacon and tomatoes, choux "gnocchi" with a buttered herb sauce, three cheese gougères with black pepper, a sweet Dreamsicle orange cream puff with a dark chocolate sauce, a salted caramel macadamia ice cream filled profiterole with a warm caramel sauce, an Almond Joy cream puff, or a hot-from-the-fryer beignet with a cool, fresh raspberry sauce, taste delights are found all along the way. Holly also provides tips and recipes for assembling classic cream puff cakes such as the croquembouche and Gâteau St. Honoré.
Holly dedicates the front of the book to the art of demystifying the "puff," making choux pastry an easy and accessible medium for every cook, novice, professional or anyone in-between. There is a chapter on sweet sauces to go along with the sweet cream puffs and éclairs and expert tips on piping, baking and garnishing these uniquely French delights.
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