Meringue - Hardcover

Jackson, Linda K.

Hardcover

ISBN 10: 1423625811 ISBN 13: 9781423625810

Verlag: Gibbs M. Smith Inc, 2012

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Egg whites, sugar, a pinch of cream of tartar or a dash of vinegar—and air. So simple, yet so divine!

Meringue isn’t just magical. It’s mysterious. No one can quite agree on its origins (and here’s a hint: it wasn’t invented in France). While most food historians confirm Marie Antoinette’s love of meringues, some say that meringue goes back to a much earlier date . . . and that it was inventedin England, of all places. We know one thing for certain: meringue is deceptively simple, and once you know the basics, you can create sweet magic with meringue cookies, Pavlovas, pies, tarts—even marjolaines and dacquoises.

Meringue can be spooned onto pies or piped into any number of beautiful shapes. It can be baked or poached, whipped into silky frostings, or folded into cakes to make them fluffier. It can be combined with ground nuts, chocolate, or any number of flavorings. It can be formed into various vessels for Chantilly cream and fresh berries. And that’s just the beginning. Meringue will encourage and inspire you to create heavenly treats of your very own.

Contraportada:

EGG WHITES, SUGAR, a pinch of cream of tartar or a dash of vinegar—and air. So simple, yet so divine! Meringue can be spooned onto pies, piped into any number of beautiful shapes, baked, poached, whipped into silky frostings,or folded into cakes. It can be combined with ground nuts, chocolate, or any number of flavorings, or made into vessels for Chantilly cream and berries. And that’s just the beginning. With thoughtful instructions, helpful hints,and magical recipes, Meringue will guide you in making such heavenly treats as Lemon Twists, Chocolate-Flecked Pavlova, Clementine Meringue Cake with Rosemary, and Baked Alaska.

Über diese Auflage

• Verlag: Gibbs M. Smith Inc
• Erscheinungsdatum: 2012
• ISBN 10: 1423625811
• ISBN 13: 9781423625810
• Einband: Tapa dura
• Anzahl der Seiten: 224