Texas Tortes
University of Texas Press (Verlag)
978-0-292-72388-7 (ISBN)
With layer upon layer of rich, dense cake and delicate buttercream subtly flavored with fruit, chocolate, or nuts, classic European tortes crown the pinnacle of Old World baking. Make them with the freshest produce of the fields and orchards of Texas—oranges, peaches, pecans, raspberries, blueberries, plums, apricots, figs, strawberries, and kiwis—and you will discover the New World's ultimate desserts.
In this cookbook, Master Baker Arthur L. Meyer presents forty-three original, kitchen-tested recipes for fruit, nut, and chocolate tortes, cassate, tarts and pies, cheesecakes, and other classic European desserts. The recipes take advantage of fresh Texas ingredients, and each recipe contains clear, easy-to-follow instructions that demystify the processes involved in creating these desserts.
In addition to the recipes, Meyer guides the home baker through the basic steps in producing tart and cheesecake crusts, fillings and icings, and other standard components of special desserts. Throughout the book, he gives tips on proper techniques and equipment drawn from many years of experience.
A professional cook and pastry chef in Austin, Texas, Arthur L. Meyer has supplied desserts to restaurants, hotels, and markets in Texas, New York, California, and Florida.
Foreword by Alain LeNôtre
Introduction
Getting Started
Basics
Pâté Brisé
Tart Dough
Cheesecake Crust Dough
Genoise
Chocolate Genoise
Basic Chocolate Cake
Buttercream Base
Chocolate Base
Chocolate Ganache
Old-Fashioned Chocolate Frosting
Crispy Pecans
Fruit Tortes
Blueberry Lemon Yogurt Cake
Strawberry Mango Charlotte Russe Cake
Babba's Apple Cake
Hill Country Peach Pavé
Apple Walnut Torte
Banana Chocolate Chip Cake
Nut Tortes
Native Pecan Praline Torte
Espresso Coffee Torte
Texas Wildflower Honey Spice Cake
Grand Marnier Torte
Pistachio White Chocolate Torte
Chocolate Tortes
Texas Truffle Cake
Extra-Fat Chocolate Cake
Belgian Chocolate Torte
Chocolate Intemperance
Sachertorte
Chocolate Rum Pecan Torte
Chocolate Giandua Torte
Cassate
Cassata Bella
Cappucino Cassata
Chocolate Cassata
Neapolitan Cassata
Tarts and Pies
Clarksville Lemon Almond Tart
Linzertorte
Crostata di Nocino
Appeltaart
Jalapeño Pecan Pie
Bourbon Macadamia Pie
Fudge Pecan Pie
Apple Chevre Pie
Double Fudge Chocolate Cream Pie
Cheesecakes
Manhattan Cheesecake
Pecan Acres Pumpkin Pecan Cheesecake
Macadamia White Chocolate Cheesecake
Frangelico Cheesecake
Italian Cheesecake
Mission Citrus Cheesecake
Raspberry Harlequin Cheesecake
Other Desserts
Chocolate Terrine with Ginger Creme Anglaise
Huajillo Honey Mango Rum Bread Pudding with Caramel Sauce
Thai Coconut Custard Cake
Fresh Strawberry Napoleons
Buche de Noel
Appendix I. Icing and Decorating Techniques
Appendix II. Miscellaneous Techniques
Appendix III. Recommended Equipment
| Erscheint lt. Verlag | 1.6.2010 |
|---|---|
| Einführung | Alain Lenôtre |
| Illustrationen | John A. Wilson |
| Verlagsort | Austin, TX |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 454 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-10 | 0-292-72388-1 / 0292723881 |
| ISBN-13 | 978-0-292-72388-7 / 9780292723887 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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