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

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My Paleo Patisserie: An Artisan Approach to Grain Free Baking + Danielle Walker's Against All Grain: Meals Made Simple: Gluten-Free, Dairy-Free, and Paleo Recipes to Make Anytime
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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: 77.176 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 Amazon.com (beta)

Amazon.com: 122 commentaires
38 internautes sur 39 ont trouvé ce commentaire utile 
Stunning 8 avril 2015
Par likemclever - Publié sur Amazon.com
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 seriously..seriously..lol. 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.
32 internautes sur 33 ont trouvé ce commentaire utile 
Beautiful cook book, advanced difficulty level (not a bad thing) 24 avril 2015
Par SarahNC - Publié sur Amazon.com
Format: Relié Achat vérifié
This is a beautiful book! I've been baking and cooking GF for about 3 years now, and was really excited about receiving this book. The pictures are gorgeous, and the layout is such that you are presented with the base for each pastry, a filling or cream to pair it with, so you can "make your own" of the items presented.
I also really appreciate the step-by-step pictures that are included for the more difficult recipes, so you can see what the textures are supposed to look like. Patisserie baking is advanced to begin with, so one should note that many of these recipes can have a high failure rate and require practice, learning your oven (get an oven thermometer), and patience.
My only qualm is that it would be very helpful if there were a troubleshooting section, or "oops, you added too much egg, here's how to save it!" sort of tips, only because it's a bit difficult to access Google when you are in the middle of a difficult pastry disaster lol. My advice would be pay attention to the description of texture, temperature (softened/melted/not indicated re:shortening and eggs), and non-specific amounts (liquid in part A of the recipe determines amount of egg used in part B).
24 internautes sur 25 ont trouvé ce commentaire utile 
More Than a Cookbook – It’s a Book of Hope 17 avril 2015
Par N. Fuller - Publié sur Amazon.com
Format: Relié
To me, "My Paleo Patisserie: An Artisan Approach to Grain-Free Baking," is not just a cookbook or a beautiful collection of photography, it is a book of hope. It speaks to the loss that some might feel when diagnosed with extreme food sensitivities, especially those with a demanding sweet tooth, who can’t imagine how they are going to “survive” on what seems to be a very limited diet.

When faced with limited food choices, our natural response is often one of deprivation. We focus on what we can’t have and wonder how we’ll be able to stick to the plan but still enjoy foods, not only as sustenance but also for emotional comfort and to satisfy cravings. For those who are relegated to the life of grain-free eating, thoughts of pastries and various desserts surely flew out the window with this dietary determination or decision. But Jenni Hulet has shown us that there is an almost endless variation of things that you CAN have and enjoy. There is hope. You are really only limited by your imagination.

"My Paleo Patisserie" is “an exploration of the art of making beautiful desserts within the context of dietary limitations such as grain, gluten, and dairy sensitivities.” Rather than strictly focusing on what some of us can or cannot eat, this book offers an entirely different approach to exploring and creating foods; it just happens to focus on doing this with desserts, or celebratory foods. How incredibly wonderful.

The really cool thing about this book is the way it is set up so that practically any recipe can be “built” with your own unique preferences, tastes, and dietary needs in mind. You’ll find recipes for cakes, crusts, pastries, fillings, frostings, glazes … all of which “you can mix and match to cobble together your own unique creations.”

As Jenni reminds us, “Limitations don’t feel quite so much like limitations if you find a way to make it special.”

Whether you’re a total novice or completely comfortable in the kitchen, there’s always more to know and learn about baking. That’s why I especially appreciate the helpful tips section as well as the descriptions of the various ingredients and equipment used throughout the book. The photo instructions at the back of the book, giving readers step-by-step visual instructions for some of the more complex recipes, are super cool and yet another thing that makes this book stand out for me.

My only problem now … deciding which recipe to try my hand at first.
26 internautes sur 29 ont trouvé ce commentaire utile 
Wonderful Paleo Cookbook 12 avril 2015
Par Chrissy Larson - Publié sur Amazon.com
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!
14 internautes sur 15 ont trouvé ce commentaire utile 
A good book, but could be more streamlined 26 mai 2015
Par Nell - Publié sur Amazon.com
Format: Relié
At first I thought this book might turn out to be a failure - something with a lot of hype around it that then didn't work in practice. It seemed I was proven right when I attempted her recipe for hazelnut madeleines and it didn't end at all like I had hoped. However, I was determined to give the book another go and so picked a more ambitious project. I made the citron tart, and used the leftover egg whites to make swiss meringue to top it - to turn it into a lemon meringue pie. It was a rip-roaring success, however, the recipe didn't work out exactly as the book said. I found the dough needed far more chilling, the curd more cooking time, and the meringue more whipping time. I also found that it was a pain to keep flipping back and forth and back and forth between the pages with all the tips, recipes, etc. I feel that if you use something in a recipe, the tips and the ingredients should all be there in the one place or at the very least within one or two pages of each other. I don't like having to go from the recipe, to tips about how to then actually use it, to then going back to the recipe again - flipping through over twenty or so pages to do so. But that's me. Overall I was very impressed with the lemon meringue pie, and I think that if I adjust the madeleine recipe it might work for me. But I will do more updates as I work through this book.
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