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Texas Tortes - Arthur L. Meyer

Texas Tortes

By: Arthur L. Meyer, John A. Wilson (Illustrator), Alain LeNotre (Foreword by)

Paperback

Published: 1st June 2010
Ships: 10 to 14 business days
10 to 14 business days
RRP $33.99
$31.50

"Truly a feast of wonderful desserts...Arthur L. Meyer's Texas Tortes is a terrific collection of delicious confections.... I was ready to tie on an apron and spend a few hours re-creating some of his desserts at the conclusion of my read." --Susan Hawthorne Nash, Editor, America's Best Recipes, and Associate Foods Editor, Southern Living

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.

"Truly a feast of wonderful desserts...Arthur L. Meyer's Texas Tortes is a terrific collection of delicious confections... I was ready to tie on an apron and spend a few hours re-creating some of his desserts at the conclusion of my read." o Susan Hawthorne Nash, Editor, America's Best Recipes and Associate Foods Editor, Southern Living

Foreword by Alain LeNotre Introduction Getting Started Basics Pate Brise 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 Pave 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 Jalapeoo 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

ISBN: 9780292723887
ISBN-10: 0292723881
Audience: Professional
Format: Paperback
Language: English
Number Of Pages: 122
Published: 1st June 2010
Publisher: University of Texas Press
Dimensions (cm): 22.9 x 15.2  x 0.7
Weight (kg): 0.19