Meringue

Meringue

Linda K. Jackson
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"An education of the most delightful sort . . . Covers all the classic meringues, from pavlova and dacquoise to Seven-Minute Frosting and Baked Alaska."—Kitchn
Meringue isn't just magical. It's mysterious. No one can quite agree on its origins (and here's a hint: it wasn't invented in France). While most food historians confirm Marie Antoinette's love of meringues, some say that meringue goes back to a much earlier date . . . and that it was invented in England, of all places. We know one thing for certain: meringue is deceptively simple, and once you know the basics, you can create sweet magic with meringue cookies, Pavlovas, pies, tarts—even marjolaines and dacquoises.
"A book meant to inspire. Some of the recipes are short and simple, a good way to become comfortable with meringue dishes. Other recipes are complex with layers of flavors and steps. Just have patience, follow the steps, and be prepared to...

Год:
2012
Издательство:
Gibbs Smith
Язык:
english
ISBN 10:
142362582X
ISBN 13:
9781423625827
Файл:
PDF, 4.64 MB
IPFS:
CID , CID Blake2b
english, 2012
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