Macaron Magic
Almonds, egg whites, sugar, and magic! The Parisian macaron we know today is a symphony of sweet delight with endless possibilities. Now you can learn to make these delectable treats right in your own kitchen! Macaron Magic guides you through the essential steps for making the perfect macaron. It teaches you how to control three key elements¿temperature, moisture, and viscosity¿to produce the perfect result every time. The book also introduces the important concept of quasi-meringue in the most crucial step of macaron making. From there, it takes you on an adventure to explore the most delicious macarons, from your favorite happy hour special…
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Produktdetails
- ISBN: 978-0-9837764-5-1
- EAN: 9780983776451
- Produktnummer: 31822005
- Verlag: Jayca
- Sprache: Englisch
- Erscheinungsjahr: 2019
- Seitenangabe: 116 S.
- Masse: H21.6 cm x B21.5 cm x D1.2 cm 249 g
- Abbildungen: Paperback
- Gewicht: 249
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. Since then, the art of pastry making has brought her endless enjoyment. She has studied pastry and chocolate art with world-renowned pastry chefs Stéphane Glacier, M.O.F., Jean-Pierre Wybauw, Stéphane Leroux, M.O.F., Franck Michel, M.O.F., and Ramon Morató, at the French Pastry School in Chicago and PreGel Professional Training Center in Concord, North Carolina. She is the author of five cookbooks including Macaron Magic, Macaron Magic 2, Choux Temptations, Litte Choux Temptations, and The Bear and Fish Family Cookbook. She is also a Certified Specialist of Wine (CSW) and Certified Specialist of Spirits (CSS) credited by the Society of Wine Educators. She is currently an image processing engineer at Johns Hopkins University Applied Physics Laboratory. Jialin received her PhD in electrical engineering from the Georgia Institute of Technology in 2004. She lives in Ellicott City, Maryland.
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