H.Demirel:
Ich habe schon viele Rezeptbücher in der Hand gehabt und bei den meisten wusste ich bereits beim durchlesen der Zutaten und der Anleitung, dass das so nicht sein kann. Und tatsächlich das Ergebnis entsprach zu 90 % nie der Abbildung im Rezeptbuch.
Aber wer sich dieses Buch kauft, setzt diesem Drama ein Ende!! Ich habe zwar noch nicht alle Rezepte ausprobiert, aber die, die ich bisher nach gebacken habe, haben mich zu 100 % überzeugt. Das scöne an diesem Buch ist außerdem, man braucht keine ausgefallenen Zutaten um etwas daraus zu backen. Zwei Beispiele, meine beiden Lieblingsrezepte aus dem Buch der Hot Milk Cake und der Double Chocholat Cake. Man muss für diese beiden nicht extra einkaufen gehen, denn jeder der hin und wieder backen tut, hat die Zutaten schon aus gewohnheit zu Hause. Und die Kosten dieser beiden belaufen sich beim Hot Milk Cake auf gerade mal knappe 3 €, beim Schokoladen Kuchen auf knapp 5 €.
Leider gibt es das Buch nur auf Englisch, daher wird es für die jenigen, die der englischen Sprache nicht mächtig sind, sehr schwierig. Für alle anderen, die es können, es gibt ja noch Google. Die Verarbeitungsschritte sind sehr...
Germany on Feb 19, 2014
Sofia:
Ottimo libro! Bellissime foto e ricette golosissime con spiegazioni minuzione! :)
Viene voglia di mettersi subito all'opera! Lo consiglio! :)
Italy on Aug 01, 2013
Roxanne:
The book wears its name very well, presentation is a "biggie" and this book has scalloped pages... imagine what the inside has to offer! I really enjoyed the authors story on her beginnings, she has opened up and shared how "miette" was born! I'm in the process of starting up my little bakery and Meg Ray is definitely an inspiration! Look forward to trying out her many recipes and ideas.
Canada on Apr 03, 2013
Sylkien:
Présentée comme "la plus charmante pâtisserie de San Francisco", la boutique de Meg Ray donne vraiment envie d'en pousser la porte pour passer un moment de douceur un peu hors du temps. Alors si vous ne projetez pas un voyage dans le coin avant un bon moment,et bien sur si vous aimez faire de la pâtisserie, je vous conseille vivement d'acquérir cet ouvrage !
En premier lieu, la présentation est ravissante et inhabituelle : toutes les pages du livre son festonnées comme un napperon en papier, la gamme de couleur dans les tons "pastel" rappelle l'ambiance "cosy" d'un salon de thé et les recettes proposées vous donnent envie de tout essayer.
Le Tomboy trône en couverture dans un contraste de chocolat noir et de glaçage rose.
Le mythique "Princess Cake" né en Suède en 1930, est présenté de façon très claire grâce à une série de photos.
La mise en scène est toute en finesse, c'est un livre que je ne me lasse pas de feuilleter : bonbonnières, rubans roses au nom de la boutique, présentoirs à gâteaux ... etc
Il est clair que le parti pris du photographe, en multipliant les gros plans, est de faire en sorte que ces gourmandises se...
France on Dec 05, 2012
L. Bryant:
I finished writing this review and just had to go back and say that I am just THRILLED ABOUT THIS BOOK! I have not seen another like it out there and I shop a lot for cooking and baking books! Such a BEAUTIFUL BOOK! I LOVE IT SO MUCH!
(This is where I originally started my review:) I have many baking and cooking books and search online for recipes as well but this book is by FAR the BEST ONE! First of all, this book is so pretty that I don't mind leaving it out on the table. The cover is not only very attractive but the edges of the pages are scalloped! I love the variety of recipes and the way that the author shows how to convert a cake recipe to a cupcake recipe.
This book shows how to make French Buttercream, Coffee Buttercream, Cream Cheese Frosting, Boiled icing, Ganache, Chocolate or Strawberry or Coconut Mousse, Pastry Cream, Lady Fingers (YES, even Ladyfingers, I have never found a recipe for Ladyfingers before not even with an online search), Simple Syrup, Gingerbread cake or cupcakes, Tarts of all kinds(I have never heard of a Pecan Tart before nor a Banana Cream Tart), cakes of all kinds, Chocolate Caramels, Caramel Corn,...
United States on Jun 21, 2011
Patti:
I rarely pre-purchase a book before it comes out, but I have heard so much gushing about miette I was pretty sure I would like the book. I received it two days ago and I just can't put it down! The photography is gorgeous, and there are lots of photos in the book. Every single one of them makes my mouth water & I love being able to see the beautiful shop even though I live on the opposite coast. Another design element used in the book is scalloped edges, which is so fitting because Meg writes about how much she loves the packaging of pastries in France. There was a lot of thought put into the design of the book.
And then there are the recipes. I have few cookbooks that have made me want to try every single recipe but this one does! In miette, you don't just get a basic recipe; there are technique notes for everything so you will understand why you do what you do. Meg discusses why you want your ingredients at a certain temperature, what the paddle does to your batter compared to what the whisk will do, how to make your chocolate ganache smooth and air-bubble free. Many of the cakes are made with the same recipe- the hot milk cake recipe is the base...
United States on Jun 17, 2011
Grandma: Miette: Recipes from San Francisco's Most Charming Pastry Shop
is one of the prettiest books it has been my pleasure to come across. While there are not a huge number of recipes (more is not always better), the recipes that are included cover a wide and very well chosen spectrum. Among the goodies I was delighted to find were both homemade graham crackers and the wonderful chocolate wafers, now nearly unobtainable commercially, that were such a big part of my childhood.
Perhaps the thing I liked best, though, was the scale of the recipes. I love to bake, but now that I live alone a full-sized cake or pie is simply too much for me to consume. Ray's recipes, however, are all scaled to small. The cakes run to a mere six inches, the tarts to seven. Her instructions are detailed and easy to follow, making this a book that newer bakers will enjoy using. Highly recommended.
PS -
Miette: Recipes from San Francisco's Most Charming Pastry Shop
, together with a
Wilton Decorator Preferred 6 by 2 Inch Round Pan
and a set of pretty pot holders would make a perfect bridal shower...
United States on Jun 17, 2011
| Mouthwatering Treats from San Francisco's Most Adorable Pastry Shop: Miette | Deliciously Sweet Dessert Recipes from Crazy Creations Cookbook | The Ultimate Pie Baking Guide: Learn How to Bake Delicious Pies Every Time | |
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| B2B Rating |
74
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98
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97
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| Sale off | $7 OFF | $20 OFF | $17 OFF |
| Total Reviews | 6 reviews | 319 reviews | 257 reviews |
| Pastry Baking (Books) | Pastry Baking | Pastry Baking | |
| Publisher | Yellow Pear Press | ||
| French Cooking, Food & Wine | French Cooking, Food & Wine | ||
| Language | English | ||
| ISBN-13 | 978-1642507720 | ||
| Customer Reviews | 4.1 4.1 out of 5 stars 354 ratings var dpAcrHasRegisteredArcLinkClickAction; P.when.execute { if { dpAcrHasRegisteredArcLinkClickAction = true; A.declarative { if { ue.count || 0) + 1); } } ); } }); P.when.execute { A.declarative{ if { ue.count || 0) + 1); } }); }); | 4.9/5 stars of 2,297 ratings | 4.8/5 stars of 3,487 ratings |
| Best Sellers Rank | #102 in Pastry Baking #143 in French Cooking, Food & Wine #176 in Cake Baking | #22 in Pastry Baking #46 in Cake Baking #75 in Bread Baking | #1 in Pie Baking #12 in Holiday Cooking |
| ISBN-10 | 1642507725 | ||
| Dimensions | 8 x 0.75 x 8 inches | ||
| Hardcover | 224 pages | ||
| Cake Baking (Books) | Cake Baking | Cake Baking | |
| Item Weight | 1.95 pounds |
Spain on Oct 28, 2018