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My Paleo Patisserie: An Artisan Approach to Grain Free Baking (Anglais) Relié – 7 avril 2015

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Descriptions du produit

Revue de presse

"Jenni Hulet's book, My Paleo Patisserie, is a feast of visual delights and enticing recipes. For anyone who thinks living gluten-free must be about deprivation, your socks will be blown off by the matcha green tea cream puffs with ganache, French apple tart, and black-bottomed banana pies. And croquembouche! Whoever thought there would be croquembouche on a special needs diet? It's such a beautiful book." (—Shauna James ahern author of Gluten-Free Girl Every Day)

Présentation de l'éditeur

My Paleo Patisserie gathers all the rich heritage, exquisite elegance, and rustic beauty of traditional patisserie baking and seamlessly melds it with the gluten-free and Paleo-inspired diet.

Drawing on over two decades of experience in traditional and modern patisserie baking, Jenni Hulet brings the spirit of patisserie baking alive in this lavishly photographed collection of recipes.

Each section of My Paleo Patisserie introduces and adapts the fundamental elements and techniques of traditional patisserie baking for the grain-free baker. With dozens of beloved culinary standards and hundreds of potential recipe combinations, My Paleo Patisserie is an indispensable resource of creative grain-free confectionery.

Détails sur le produit

  • Relié: 312 pages
  • Editeur : Victory Belt Publishing (7 avril 2015)
  • Langue : Anglais
  • ISBN-10: 1628600446
  • ISBN-13: 978-1628600445
  • Dimensions du produit: 20,3 x 2,8 x 25,4 cm
  • Moyenne des commentaires client : 5.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
  • Classement des meilleures ventes d'Amazon: 14.816 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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Commentaires client les plus utiles

Par Meg le 8 avril 2015
Format: Relié Achat vérifié
Following a paleo diet, be it by choice or by necessity, often means giving up old favorites - or spending half a month's salary on expensive ingredients. Not any more. The ingredient lists in this book are short and simple, and the directions are easy to follow. The book is absolutely gorgeous as well, and the "build your own..." at the end of each chapter allow you to customize everything to your own tastes and needs! Plus, a large number of these recipes are egg free, and most are nut free.
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Commentaires client les plus utiles sur (beta) 62 commentaires
6 internautes sur 6 ont trouvé ce commentaire utile 
Stunning 8 avril 2015
Par likemclever - Publié sur
Format: Relié Achat vérifié
I've had this book on pre order with Amazon for so long I almost forgot I pre ordered it. Then today it shows up and WOW it was not what I expected. What I expected was the typical paleo cookbook but I ordered it because I thought I'd find a few gem recipes. I own MANY paleo cookbooks/ baking books and this book will blow you away. It's most definitely a bakers book so if you're wondering if you really need another paleo cookbook to add to your collection, yes you need this one. It's different It's for baking not "cooking" so you won't find any lamb shanks here but you will find just what it says it is, artisan baking that will blow your doors off. Definitely glad I bought it.
4 internautes sur 4 ont trouvé ce commentaire utile 
Wonderful Paleo Cookbook 12 avril 2015
Par Chrissy Larson - Publié sur
Format: Relié Achat vérifié
This cookbook is gorgeous and I could hardly wait to get creating when I started flipping through the pages. The cookbook is laid out so well and the recipes are so clear and easy to follow. I had the chance to make two tarts yesterday for a large gathering I was having that night. The recipe for the crust was super quick and easy. I whipped them up in no time flat and the dough was AMAZING to work with. I almost forgot I wasn't working with regular old pastry. It was so much better than I could have anticipated. Next, I decided to put a layer of pastry cream under my apples. I was a little dubious about the texture the pastry cream would end up being but after the crust, I was going to give it a go. I added a little cinnamon to the basic pastry cream recipe to work with my apples and crossed my fingers as I put it in the fridge to firm up. Next, the lemon curd. I've never made lemon curd but Jenni's step by step instructions made me wonder why I haven't. It was SO easy and I had a hard time not just eating straight out of the bowl. Into the first crust it went and into the oven to set, it looked AMAZING when it came out. Bright, glorious yellow, and SO fragrant. I decided I'd top it with Swiss meringue which was also extremely fun to make and delicious to taste test. When the pastry cream was ready to use, I was doubtful but I beat it again, as Jenni say and it looked amazing! No crazy gelatinous blob as I was expecting. It was smooth and creamy, perfect for me to top with cinnamon laden apples. When it was time for dessert that night, I got rave reviews. No one could believe these were paleo and the crust was raved about time and time again. Kudos to Jenni for creating such an awesome cookbook. I can't wait to create more of the amazing items in this cookbook. It is truly a masterpiece!
3 internautes sur 3 ont trouvé ce commentaire utile 
An amazing book for the serious baker 11 avril 2015
Par Heather J. Jacob - Publié sur
Format: Relié Achat vérifié
I got this book in the mail Tuesday morning, and as of this morning, I have made the popovers twice and have just made the cocoa ginger cookies. I am looking forward to cooking my way through the rest of the book as soon as possible! This is not just a regular treat cookbook filled with just plain old every day cookies and brownies; this is a serious baker book, but absolutely joyful and delightful, that will take your baking to new heights!

I grew up with popovers. I remember having them at my great-grandfather's house as a small child, and I loved how they took to melted butter and meat juices so perfectly. After becoming gluten free 6 years ago, not a single "bready" good has worked in the same way. I've tried making other Paleo popovers before, and while tasty, they just didn't have the same texture or ooey gooey-ness. The ones from My Paleo Patisserie blow any other popover out of the water. They jump out of the popover pan and the texture is absolutely spot on right. I loved them so much, I made them again a second night to go with my pork roast. if there's a roast to be had for dinner, the popovers will be a permanent fixture on my dinner table.

I'm really looking forward to playing with the choux pastry. Eclairs are another goodie I love and don't have anymore, but more importantly, who knew that baguettes can be made from it? Jenni Hulet is a genius. What I really want to do with the baguettes is to make garlic bread with them, and serve them along with zoodles, sauce, and meatballs. I don't really care about the pasta so much, but it's the bread alongside the pasta dish that felt missing. That will happen...soon.
3 internautes sur 3 ont trouvé ce commentaire utile 
Delicios!!!! 14 avril 2015
Par Marina, Reiki Master and Teacher - Publié sur
Format: Format Kindle Achat vérifié
Tried Lemon Tart today. Absolutely delicious. Looking forward to make more from the book. Thank you
2 internautes sur 2 ont trouvé ce commentaire utile 
A new level of Paleo eating 12 avril 2015
Par Jo Ann Davis - Publié sur
Format: Relié
I just got this cookbook so I have not tried any of the recipes, but I have looked through every page and I am really impressed! Everything looks amazing and the pictures are stunning. I am excited to try recipes because I never thought that eating Paleo would mean eating such beautiful foods like Lavender Bundt cake, Pistachio ice cream in waffle cones, Rocky Road ice cream, eclairs, popovers...and more!
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