Features common to each volume:

• Each of these books contains beautiful step-by-step color photos of the techniques taught, as well as of the finished pieces on display.
• Formulas and recipes are in tabular form, with ingredients given in metric units.
• All books in this series are simultaneously in English and in French.

Les Recettes Fruitées:
Recipes for Fruit
by l'École Lenôtre

This volume is full of color photos of the completed recipe, along with progressive technique photos. Ingredients are given in metric units.

The majority of the book shows the great opportunities to use fruits in cakes, pastries, and desserts. The final chapter covers fruits in cooked, main dishes.

Contents

• History of Fruits and Technology

• Red Fruits

• Exotic and Citrus Fruits

• Orchard, Autumn and Candied Fruits - Cocktails

• Crystallized Fruit

• Fruits in Cooked Dishes

• Glossary

click here to see books of related interest