Jialin Tian

Croissant Dozens

Buch

One croissant dough but dozens of extraordinary creations! Buttery and flaky, delicate and airy, the croissant, an iconic French classic, has been dazzling pastry enthusiasts for centuries. In Croissant Dozens, you will find the secrets for making more than forty mouthwatering croissant dough creations, from the classic pain au chocolat, chausson aux pommes, and kouign-amann to the irresistible snails, from danish-retro reinventions of pinwheels, pockets, turnovers, swirls, and twists to modern-chic creations of mont-blanc, whiskey tarts, apricot hearts, and rose loaves. Finally, whimsical animal-inspired treats will please both the eye and t… Mehr

CHF 69.00

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Produktdetails

ISBN: 978-1-73347-791-8
EAN: 9781733477918
Produktnummer: 36492848
Verlag: Jayca
Sprache: Englisch
Erscheinungsjahr: 2021
Seitenangabe: 160 S.
Masse: H22.9 cm x B21.6 cm x D1.0 cm 503 g
Abbildungen: Paperback
Gewicht: 503

Über den Autor

A former NASA research engineer, Jialin Tian developed a passion for making pastries while she was working on her doctoral dissertation in satellite instrumentation. She is the author of the critically acclaimed Macaron Magic and Choux Temptations. Classically trained, Jialin studied pastry and chocolate art at the prestigious French Pastry School in Chicago. She holds Certified Specialist of Spirits (CSS) and Certified Specialist of Wine (CSW) diplomas from the Society of Wine Educators. Jialin received her PhD in electrical engineering from the Georgia Institute of Technology in 2004. She lives in the greater DC Metro area.