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ART OF THE CAKE: Modern French Baking & Decorating by Bruce Healy & Paul Bugat
US $17.99
ApproximatelyRM 76.01
or Best Offer
Condition:
“Unread, excellent condition.”
Like New
A book in excellent condition. Cover is shiny and undamaged, and the dust jacket is included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
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Shipping:
Free USPS Media MailTM.
Located in: Concord, California, United States
Delivery:
Estimated between Wed, 3 Sep and Fri, 5 Sep to 94104
Returns:
30 days return. Seller pays for return shipping.
Coverage:
Read item description or contact seller for details. See all detailsSee all details on coverage
(Not eligible for eBay purchase protection programmes)
Seller assumes all responsibility for this listing.
eBay item number:383805230645
Item specifics
- Condition
- Like New
- Seller Notes
- “Unread, excellent condition.”
- Modified Item
- No
- Inscribed
- No
- Title
- ART OF THE CAKE
- Type
- Cookbook
- Subjects
- Food & Drink
- Personalized
- No
- Signed
- No
- Cookery Topic
- Baking
- ISBN
- 9780688141998
About this product
Product Identifiers
Publisher
HarperCollins
ISBN-10
0688141994
ISBN-13
9780688141998
eBay Product ID (ePID)
817070
Product Key Features
Book Title
Art of the Cake : Modern French Baking and Decorating
Number of Pages
608 Pages
Language
English
Publication Year
1999
Topic
Courses & Dishes / Cakes
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
57.7 Oz
Item Length
11.1 in
Item Width
6.1 in
Additional Product Features
Intended Audience
Trade
LCCN
98-049861
Dewey Edition
21
TitleLeading
The
Photographed by
Ginet, Pierre
Dewey Decimal
641.8/653
Synopsis
French cakes are among the most luscious and spectacular in the pantheon of cake baking. In The Art of the Cake, authors Healy and Bugat simplify the art form and bring together more than 100 classic cakes, from the Marquis (kirsch-soaked chocolate genoise cake rounds stuffed with ripe peaches and whipped cream) to the Moka, made from vanilla genoise brushed with espresso, filled with coffee buttercream, and topped with chopped roasted almonds. There are recipes for poundcake-, spongecake-, and meringue-based gbteaux,in addition to bavarians, charlottes, mousse cakes, and loaf and log cakes (like the classic Chocolate Yule Log). There are also over 40 recipes for frostings, glazes, sauces, and fillings. In addition, there are detailed ingredient and equipment sections, and comprehensive instructions on general baking techniques--everything from separating and whipping eggs to working with a pastry tube to the correct way to temper chocolate. The more than 400 step-by-step illustrations (penned by Paul Bugat) that accompany the recipes and the 32 pages of color photographs of these magnificent cakes will be enough to tempt any baker, amateur or pro, into the kitchen., French cakes are among the most luscious and spectacular in the pantheon of cake baking. In The Art of the Cake, authors Healy and Bugat simplify the art form and bring together more than 100 classic cakes, from the Marquis (kirsch-soaked chocolate genoise cake rounds stuffed with ripe peaches and whipped cream) to the Moka, made from vanilla genoise brushed with espresso, filled with coffee buttercream, and topped with chopped roasted almonds. There are recipes for poundcake-, spongecake-, and meringue-based gbteaux, in addition to bavarians, charlottes, mousse cakes, and loaf and log cakes (like the classic Chocolate Yule Log). There are also over 40 recipes for frostings, glazes, sauces, and fillings. In addition, there are detailed ingredient and equipment sections, and comprehensive instructions on general baking techniques--everything from separating and whipping eggs to working with a pastry tube to the correct way to temper chocolate. The more than 400 step-by-step illustrations (penned by Paul Bugat) that accompany the recipes and the 32 pages of color photographs of these magnificent cakes will be enough to tempt any baker, amateur or pro, into the kitchen.
LC Classification Number
TX771.H35 1999
Item description from the seller
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Seller feedback (6,246)
- n***i (456)- Feedback left by buyer.Past monthVerified purchaseArrived exactly as described and very quickly! Thank you!
- c***- (2)- Feedback left by buyer.Past monthVerified purchaseExcellent content condition & packaging. Fast shipping. You get what you pay for.
- 1***o (1415)- Feedback left by buyer.Past monthVerified purchaseThanks
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Popular categories from this store
Seller feedback (6,246)
- n***i (456)- Feedback left by buyer.Past monthVerified purchaseArrived exactly as described and very quickly! Thank you!
- c***- (2)- Feedback left by buyer.Past monthVerified purchaseExcellent content condition & packaging. Fast shipping. You get what you pay for.
- 1***o (1415)- Feedback left by buyer.Past monthVerified purchaseThanks