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The American Boulangerie: French Pastries and Breads for the Home Kitchen (Anglais) Relié – 24 septembre 2004

4,8 étoiles sur 5
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4,8 étoiles sur 5 19 commentaires provenant des USA

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Description du produit

Book by Rigo Pascal Paul Moore

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Il n'y a pas encore de commentaires clients sur Amazon.fr
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Commentaires client les plus utiles sur Amazon.com (beta) (Peut contenir des commentaires issus du programme Early Reviewer Rewards)

Amazon.com: 4.8 étoiles sur 5 19 commentaires
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Out of Print Book that's Worth Every Penny! 24 mai 2013
Par weekend crafter - Publié sur Amazon.com
Format: Relié Achat vérifié
I've been to La Boulange before and I've sampled their wares in Starbucks (sorry but those were horrible) so I searched high and low for this book. Sorry to see that it's out of print. I paid nearly $50 to get a spanking new copy of this book and it's worth every penny. Lots of recipes - there's even one for my all time fave, almond croissant.

What I was looking for, but they didn't have, was a recipe for their bread pudding. That's ok, there's plenty of other things to look at and create.

Beautifully printed - it looks good on your coffee table if you don't have time to make all the things in the book.

I wish they reprint this book so I could have found a cheaper option.

He has a new book out that's sold only in Starbucks and La Boulange stores - Cafe Cooking. I tried looking for the new book here too but it's not being distributed in any other venue. Cafe Cooking is also a great book. Get it before it goes out of print as well.
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 The American Boulangerie:Authentic French Pastries and Breads for the Home Kitchen 6 juillet 2010
Par Michele Hofer - Publié sur Amazon.com
Format: Relié Achat vérifié
Pascal has created a beautiful cookbook with the same amazing recipes he uses in his boulangeries in San Francisco, CA. The recipes are accurate and help you create wonderful pastries and breads! I highly recommend this book to someone who is interested in baking fabulous baked goods. There are some recipes that are great even for the beginner baker (as long as you follow the recipes). There are also recipes for the experienced baker!

I also recommend the bakeries that Pascal owns in San Francisco, CA

2325 Pine St (my favorite!!!!!)
2043 Fillmore St
1909 Union St
2300 Polk St

Enjoy the cookbook and the boulangeries!
1 internautes sur 1 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Very Impressive 17 mai 2014
Par Yeezy - Publié sur Amazon.com
Format: Relié Achat vérifié
I used to work at several Farmer's markets in the California bay area and serve Bread and Pastries from Bay Bread aka La Boulange before the starbucks buy out so I knew the recipes were winners. I bought this book for my mom to learn how to make bread starter. I was very impressed with the white bread.
5.0 étoiles sur 5 One of our Favorite Cookbooks 28 mars 2013
Par Mike C - Publié sur Amazon.com
Format: Relié Achat vérifié
I found this after spending a couple weeks in France and practically living in boulangeries. Nicely executed with a compelling back-story to go with the recipes and pictures. We've stuck to the tarts, quiches and patisserie cream and they've all been delicious. We enjoyed it enough that we have copies at home, one at our vacation home and three others with relatives. This book gets used a lot.
8 internautes sur 9 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 "C'est magnifique!!!" 20 mars 2005
Par Toni - Publié sur Amazon.com
Format: Relié Achat vérifié
There have been many wonderful and pinpoint reviews of Pascal's tome, so I will spare everyone the repetition of accolades. But it is necessary to make note that he has indeed surpassed my hope of what a truly good teaching tool a book needs to be in order to live up to it's promise. He has profoundly succeeded in his effort. Starting with the "levain" for the basic breads to the delicacies of pastries, he guides you with his wealth of knowledge based on years of experience and true love of this art. As he states, you do not become an expert overnight, but through trial and error; he tells you that this is a normal expectation as you perfect this amazing ability to bring life to food. I would caution that this is a book that caters a bit more to the experienced baker, or someone with a little more knowledge of baking, but do not let that keep you from appreciating the joy you will feel as you read and apply the education that this book gives you. Bon appetit!!
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