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Miette: Recipes from San Francisco's Most Charming Pastry Shop [Anglais] [Relié]

Miette Cakes , Frankie Franken
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Miette: Recipes from San Francisco's Most Charming Pastry Shop + Boutique Baking: Delectable Cakes, Cookies and Teatime Treats
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Détails sur le produit

  • Relié: 224 pages
  • Editeur : Chronicle Books (11 juin 2011)
  • Langue : Anglais
  • ISBN-10: 0811875040
  • ISBN-13: 978-0811875042
  • Dimensions du produit: 23,1 x 20,6 x 2,5 cm
  • Moyenne des commentaires client : 4.7 étoiles sur 5  Voir tous les commentaires (3 commentaires client)
  • Classement des meilleures ventes d'Amazon: 23.623 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Miette ... tout simplement ! 5 décembre 2012
Par Sylkien TOP 1000 COMMENTATEURS
Format:Relié|Achat vérifié
Présentée comme "la plus charmante pâtisserie de San Francisco", la boutique de Meg Ray donne vraiment envie d'en pousser la porte pour passer un moment de douceur un peu hors du temps. Alors si vous ne projetez pas un voyage dans le coin avant un bon moment,et bien sur si vous aimez faire de la pâtisserie, je vous conseille vivement d'acquérir cet ouvrage !
En premier lieu, la présentation est ravissante et inhabituelle : toutes les pages du livre son festonnées comme un napperon en papier, la gamme de couleur dans les tons "pastel" rappelle l'ambiance "cosy" d'un salon de thé et les recettes proposées vous donnent envie de tout essayer.
Le Tomboy trône en couverture dans un contraste de chocolat noir et de glaçage rose.
Le mythique "Princess Cake" né en Suède en 1930, est présenté de façon très claire grâce à une série de photos.
La mise en scène est toute en finesse, c'est un livre que je ne me lasse pas de feuilleter : bonbonnières, rubans roses au nom de la boutique, présentoirs à gâteaux ... etc

Il est clair que le parti pris du photographe, en multipliant les gros plans, est de faire en sorte que ces gourmandises se rapprochent le plus possible du lecteur ... ultime tentation pour nous motiver à passer à l'action !
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4.0 étoiles sur 5 très bon livre sur les gateaux américains 6 juin 2013
Format:Relié|Achat vérifié
ce livre contient de multiples recettes classiques américaines (layer cakes, cheesecake...). Les illustration sont très belles et des astuces sont données pour bien décorer vos gâteaux. Le format est agréable en mains.
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5.0 étoiles sur 5 Magnifique 15 mai 2012
Par Cathie
Format:Relié|Achat vérifié
Un superbe livre , tres belles photos et bonnes recettes...faire attention aux quantites...j ai réalisé avec succes le Gateau au chocolat qui est en photo en couverture , tres bon , mais pas aussi beau! mais bon on va se perfectionner!
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Amazon.com: 3.5 étoiles sur 5  170 commentaires
362 internautes sur 371 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 Near Great/Failure 6 juillet 2011
Par Ginkgo - Publié sur Amazon.com
Format:Relié|Achat vérifié
Miette was one of several bakery recommendations from one of the best bakers in Portland, Oregon. After discovering that all of the other bakery recommendations were excellent, and baking the wonderful Miette's Tomboy Cake recipe in Rose's Heavenly Cakes by Rose Levy Beranbaum, I excitedly pre-ordered Miette's cookbook.

Near Great: As other reviewers have written, this is a very pretty cookbook. The author has a wonderful artistic eye that shows on the dust jacket, the end papers, the scalloped edges, the food presentation, and the colors in the book. The photographs are beautiful, which is to be expected from Frankie Frankeny. My only minor complaint is that one needs to turn the page to complete some recipes. But this happens with most cookbooks. For looks and layout, the book deserves almost 5 stars.

Failure: With food, presentation is only one half of the equation. The other half is taste. And without well-written recipes, presentation becomes either impossible or lost in the first bad tasting bite. This is where the book fails due to extremely poor technical editing.

First, the conversion from volume to weight is inconsistent. I usually bake using weight. If a book does not offer weights, I convert it myself. However, this book does give measurements in both volume and weight. When making my first recipe, the Lemon Shortbread Cookies, I noticed that it called for 2 cups or 8 ounces (227g ) of flour. Usually, if using unbleached all-purpose flour, the weight of 2 cups would be 280g. But I went ahead with the recipe using 227g. The cookies tasted wonderful, but they spread and looked terrible. I froze some of the dough and then baked the cookies, but they still spread. Would this have happened if I had used 280g of flour? I then went through the book and found that there were no consistent conversion factors for either the sugar or flour. Either that, or the volume given in some recipes is incorrect. ( Note: I did make two other recipes, Graham Crackers and the Yellow Cupcakes. I assumed the volume was correct and used the following conversions: 1 cup unbleached all-purpose flour = 140 grams, 1 cup white (regular or superfine)sugar = 200 grams, and 1 cup firmly packed light brown sugar = 218 grams. Appearance and taste were fine for both recipes.)

Second, the specifications for ingredients are unclear. After reading the essential ingredients, I assumed that all-purpose flour meant unbleached all-purpose flour. Different flour types weigh different amounts. This will affect the outcome. Adjusting for weight differentials, I had luck with Guisto's Cake and Pastry Flour even though the author says "cake and pastry flours are flavorless and have no character." It could be a matter of tastebuds. And, what does "no character" mean? Meg Ray recommends organic sugar but says it can be replaced with refined sugar but never clarifies if the volume or weight need to be adjusted. I have used both granulated sugar and superfine sugar and both have worked, but was I lucky? Was curious why Meg Ray just did not grind her organic sugar instead of "calibrating" recipes to accommodate the larger crystals.

Third, the directions are poor. When making the Lemon Shortbread Cookies, the directions stated to roll dough to -inch thick 6-by 4-inch rectangle and cut into forty-eight 1-inch squares. This is illogical. Also, when made according to the recipe, the dough actually makes a 1-inch thick 6-by 4-inch rectangle. Since I have baked these cookies, an errata page has partially corrected this problem by saying the recipe makes 24 cookies. But then, the directions should read 1- inch thick 6-by-4- inch rectangle. Or maybe, it should be  inch thick by 12-by-4- inch rectangle and cut into forty-eight 1-inch cookies! Who knows. Other reviewers have noted other direction discrepancies that have now been noted on the errata page. Are there other direction mistakes?

I bake a lot and use many cookbooks, and this is the first time I have had to deal with so many inconsistencies. Other bakeries have excellent baking books, e.g., Flour, by J. Chang, especially the brioche and oatmeal raisin cookies, and Tartine by E. Prueitt especially the croissant and galette, and neither have this many problems.

My recommendation to the author: Get two non-Miette bakers (and that means non-Miette students, too) to test each recipe. One should test the volume and directions and the other should test the weights and directions. And then get a good subject matter editor for the next edition.

My recommendations to the cookbook buyer: If you want a coffee table cookbook, buy this book. If you want a cookbook for baking, wait for a later edition.

***

PS: Took out the links to other books, because I discovered, and was disappointed, that some "reviewers" are compensated for purchases made through these links.

***

Update 26 Jul 2011

The updated errata page contains errors.

The buttercream directions now have a conflict between 238 degrees in Step 3 and 248 degrees in Step 1. And, the caramel recipe does not mention how much of the fleur de sel to use. The number of cookies for lemon shortbread does not make any sense unless the dough is rolled to a 6"x7" rectangle. The number of large chocolate chip cookies is incorrect. One cannot make thirty-six 3-inch cookies by rolling "... the dough into 2-inch balls." At least, the weights for flour and sugar have now been corrected. But, are there any more errors not listed? Yes, there are. The number of chocolate sables should be forty-two, not thirty-six cookies. The weight for oats in the chocolate chip cookie is incorrect. Extremely disappointed.

On a good note, the thumbprint cookies are good with a delicate taste. I served them with and without the jam. Using about 15 grams of dough per cookie, it made a total of thirty-six 1 3/4-inch cookies. But, the chocolate chip cookies (111 cookies of 12g dough) tasted like generic brand store cookies. Cute but not worth eating.

Side note: The Miette website no longer mentions the book.

***

Update 4 Aug 2011

Amazon has announced that a corrected version will be released in October, and purchasers of the "defective copy" (Amazon's term) will be given a free copy. Until then, the book will sit unused on my back shelf.

To produce a usable book, it is to be hoped that the new edition will not just use the latest, but incomplete, errata page. But rather, the new edition will have fully tested recipes, and will have been thoroughly and heavily edited.

My recommendation now is to wait for reviews of the October corrected book.

***

Update 7 Dec 2011

Corrected version. Third printing. Disappointing.

After months of waiting for the corrected version, Amazon sent the replacement book in November. Unfortunately, the book failed to be thoroughly and heavily tested and edited. Errors and omissions still remain in ingredient specifications and conversions. Here are just two examples: 1) As noted by R.T.T. in his comment to my review, the macacron recipe called for 1  tsp of cream of tartar but it really should be 1/8 tsp or less for 3 egg whites (b.t.w. a good recipe for macacrons is in Bruce Healy's The French Cookie Book), 2) Chocolate chip cookie recipe calls for 1 2/3 cup = 7  ounces oats. Quaker Oats gives 1 2/3 cups = 133 grams or 4.7 oz.

Aside from the objective errors in recipe testing and editing, there are some more basic problems with the recipes. They are not particularly novel, nor are they great basic recipes. Some are overly complicated for what they are.

The Miette website states that this third printing version is only partially-corrected. A fourth printing with additional corrections is to be soon available.

In summary, this is a pretty book with, at best, standard, perfunctory recipes.

Final Recommendation: Recommend it as a pretty coffee table cookbook and for simple presentation ideas. Strongly recommend NOT buying it for actual baking.
128 internautes sur 131 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Not quite ready for prime time 25 juin 2011
Par lapis - Publié sur Amazon.com
Format:Relié|Achat vérifié
I was really looking forward to this book, but it is so riddled with errors that I cannot recommend it until the book is fixed in another printing. A couple of other reviewers pointed out some errors, and I came across another major one today when I made the caramels. After the caramel is poured into an 8 x 8 pan, you are supposed to wait 15 minutes and then "sprinkle" 1/4 CUP of fleur del sal over it. One-quarter cup of salt over a small pan of caramels is patently absurd (and the picture they have of these great caramels is laughing at that measurement) -- they probably mean 1/4 teaspoon, though who knows for sure.

Not sure what is more important in a recipe book than the correct measurements. I feel bad for the author, because the publisher has done a disservice to the book. I'm going to contact them and ask for a replacement for when they fix the errors.

What's good about the book: great-looking recipes, especially the small sizes of the cakes. The variety is also stellar. They include not only a wide range of cakes, but also cookies, candies, and basics like frosting and curd. The pictures are lovely and the overall layout of the book is good. I also appreciate that the author has provided the recipes to many of what seem to be her signature items. That is a generosity many other authors with their own stores do not provide. But there are so many errors, it's difficult to trust any recipe.

I didn't have the heart to give this book fewer than 3 stars because the caramels were great and the author clearly spent time figuring out how to make these recipes in a home kitchen. But the publisher needs to put out an errata because it's not fair to those of us in the kitchen to have to guess our way through careless errors.

The caramels are excellent, by the way, without the quarter-cup of extra salt.

*** Updated: June 30, 2011 ***

I added a star because the publisher put out an errata. There are a surprisingly large number of measurement errors, to be honest (I counted 18). Except for these caramels -- which is, indeed, supposed to say 1/4 teaspoon salt -- nearly all the corrections are to the weights of flour and sugar, not to their measurements.

The errata is available here in the comments of this review -- the author posted a link.

*** Updated: July 5, 2011 ***

Made the brownies with correct flour & sugar weights. Decadently good. I brought them to a 4th of July party and people kept coming back for more.

*** Updated: July 28, 2011 ***

Amazon sent an email today saying they will send me a new, corrected book when it comes out in October. Glad the publisher and Amazon decided to fix this.
105 internautes sur 119 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Good things come in petite packages! 17 juin 2011
Par Grandma - Publié sur Amazon.com
Format:Relié|Achat vérifié
Miette: Recipes from San Francisco's Most Charming Pastry Shop is one of the prettiest books it has been my pleasure to come across. While there are not a huge number of recipes (more is not always better), the recipes that are included cover a wide and very well chosen spectrum. Among the goodies I was delighted to find were both homemade graham crackers and the wonderful chocolate wafers, now nearly unobtainable commercially, that were such a big part of my childhood.

Perhaps the thing I liked best, though, was the scale of the recipes. I love to bake, but now that I live alone a full-sized cake or pie is simply too much for me to consume. Ray's recipes, however, are all scaled to small. The cakes run to a mere six inches, the tarts to seven. Her instructions are detailed and easy to follow, making this a book that newer bakers will enjoy using. Highly recommended.

PS - Miette: Recipes from San Francisco's Most Charming Pastry Shop, together with a Wilton Decorator Preferred 6 by 2 Inch Round Pan and a set of pretty pot holders would make a perfect bridal shower gift!

One final note: I've spent several hours searching high and low for 7-inch tart pans as specified in the book, to no avail. While I did find a straight-sided version in silicon, I do not care for silicon bakeware. On rereading the book, I find that Ray does state that the recipes have been tested for either 7 or 8 inch tart pans or 3.5 inch tartlet pans. Here are a couple that would fit the bill -

Chicago Metallic Tartlett Pan 4 Cavity, 10.60-Inch by, 9.90-Inch by 1.30-Inch (3-1/2-Inch by .90 Cavities)

Paderno World Cuisine 7.875 Inch Fluted Non-Stick Tart Pan with Removable Bottom
37 internautes sur 43 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Very pretty but certainly not perfect! 27 juin 2011
Par Milda Ruffo - Publié sur Amazon.com
Format:Relié
I own a great number of baking books. This one is certainly one of the prettiest, with scalloped page edges, mouthwatering photos and delicious-sounding recipes that have a tweak or two to make them different from recipes in other books. Why only 3 stars? First of all, most of the recipes call for unusual small cake pans (6-inch rounds, 7-inch tart pans, 8 x 4 inch loaf pans) that most home bakers, including me, don't have. I don't feel like buying special sizes just to be able to make the recipes in this book. Secondly, I have only tried two recipes so far but both had mistakes in them. The Banana Bread with Nutty Streusel had far too much streusel. Even half was too much. Then the Fleur de Sel Caramels call for 1/4 cup Fleur de Sel for sprinkling. To look like the illustration only requires about a teaspoon in all. I am wondering how many more errors are in the book. Highly disappointing! As a coffee table book, it deserves 5 stars but as a baking book, it does not rate more than 3.
25 internautes sur 28 ont trouvé ce commentaire utile 
1.0 étoiles sur 5 Trying so hard to get it right... 27 août 2011
Par P. Burton - Publié sur Amazon.com
Format:Relié|Achat vérifié
My sister and I have both tried to bake both the Hot Milk Cake,three times in total, and the Chocolate Cake, two times. We purchased the correct size pan, purchased all the right ingredients and yet the cakes fall in the middle. I finally was able to use the Chocolate cake by using three pans and then making four layers...it seems to have helped to bake in three pans but why did we have to go to so much trouble and expense. AS far as the hot milk cakes goes, we have never succeeded. We have used thermometers to test the temperature, kept the milk and butter mixture whisked, etc. She obviously has left out an ingredient or a step. So frustrating. The cake tastes delicious but is useless to serve.

I guess she does not really want to share her secrets...I have received the new PDF directions and appreciate that Amazon will be sending a newly edited copy when available but will it really address all the problems in this complicated book? I agree with an earlier reader that two novice bakers need to bake each recipe and let the editor and author know where to correct their instructions.

I have also baked the chocolate chip cookies, very good, needed more salt, banana bread, excellent,and the peanut butter cookies, just average.Cute book, but needs lots of work.
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