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| galette des rois history: Patisserie Made Simple Edd Kimber, 2018-06-18 Most of us have been wowed by the delights of French patisserie. Now Edd Kimber shows you how to recreate these recipes at home! With step-by-step photographs for basic pastry and icings, Edd guides you through the techniques, taking the fear out of a Genoise sponge and simplifying a croissant dough. Chapters include: - Sweet Treats featuring Classic Financiers - Canneles and Eclairs - Desserts & Cakes such as Cherry Clafoutis and Buche de Noel - Pastry including basic recipes for pate sablee and pate sucree as well as recipes to use them in - Basics: the essential icings and creams, such as Mousseline and Creme Chantilly Edd's mouth-watering recipes use bakeware found in home kitchens (no need for expensive or complex equipment) so you too can create perfect patisserie! |
| galette des rois history: Baboushka and the Three Kings Ruth Robbins, 1960 Baboushka, verse by Edith M. Thomas, music by Mary Clement Sanks: p. [26]-[27]. |
| galette des rois history: Mushroom Cynthia D. Bertelsen, 2013-09-15 Known as the meat of the vegetable world, mushrooms have their ardent supporters as well as their fierce detractors. Hobbits go crazy over them, while Diderot thought they should be “sent back to the dung heap where they are born.” In Mushroom, Cynthia D. Bertelsen examines the colorful history of these divisive edible fungi. As she reveals, their story is fraught with murder and accidental death, hunger and gluttony, sickness and health, religion and war. Some cultures equate them with the rottenness of life while others delight in cooking and eating them. And then there are those “magic” mushrooms, which some people link to ancient religious beliefs. To tell this story, Bertelsen travels to the nineteenth century, when mushrooms entered the realm of haute cuisine after millennia of being picked from the wild for use in everyday cooking and medicine. She describes how this new demand drove entrepreneurs and farmers to seek methods for cultivating mushrooms, including experiments in domesticating the highly sought after but elusive truffles, and she explores the popular pastime of mushroom hunting and includes numerous historic and contemporary recipes. Packed with images of mushrooms from around the globe, this savory book will be essential reading for fans of this surprising, earthy fungus. |
| galette des rois history: Baking Dorie Greenspan, 2006 Offers more than three hundred of the author's favorite recipes, including split-level pudding, gingered carrot cookies, and fold-over pear torte, and provides baking tips and a glossary. |
| galette des rois history: The Rise of Middle-Class Culture in Nineteenth-Century Spain Jesus Cruz, 2011-12-12 In his stimulating study, Jesus Cruz examines middle-class lifestyles -- generally known as bourgeois culture -- in nineteenth-century Spain. Cruz argues that the middle class ultimately contributed to Spain's democratic stability and economic prosperity in the last decades of the twentieth century. Interdisciplinary in scope, Cruz's work draws upon the methodology of various areas of study -- including material culture, consumer studies, and social history -- to investigate class. In recent years, scholars in the field of Spanish studies have analyzed disparate elements of modern middle-class milieu, such as leisure and sociability, but Cruz looks at these elements as part of the whole. He traces the contribution of nineteenth-century bourgeois cultures not only to Spanish modernity but to the history of Western modernity more broadly. The Rise of Middle-Class Culture in Nineteenth-Century Spain provides key insights for scholars in the fields of Spanish and European studies, including history, literary studies, art history, historical sociology, and political science. |
| galette des rois history: The Big Book of King Cake Matt Haines, 2021-12-14 I once ate more than eighty king cakes in a single Carnival, author Matt Haines proudly remembers, demonstrating his dedication to this delicious Mardi Gras tradition. So you can imagine how amazed I was to learn there has never been a coffee table book dedicated to king cakes! The Big Book of King Cake changes that, telling the thousands-year-old story through lush photography of more than one hundred and fifty unique king cakes, as well as stories from the diverse and talented bakers who make them. While king cakes are typically only available during Carnival season, readers can enjoy this book year-round. From the traditional cakes generations of New Orleanians have loved, to the unconventional creations that break all the rules, this book is your guide to the Crescent City's favorite baked good. The Big Book of King Cake is for anyone who loves food, history, sweets, culture, and of course, New Orleans. |
| galette des rois history: A Simply Delicious Irish Christmas , 1989 The section devoted to 'Edible Presents' is particularly outstanding No Christmas cuisine collection can be considered complete without the inclusion of A Simply Delicious Irish Christmas. -The Midwest Book Review Bookwatch Known throughout Ireland for her popular Simply Delicious television show and for her best-selling series of cookbooks, the Queen of Irish Cooking turns her attention to preparing simple, stress-free Christmas dishes. By following these recipes, anyone can minimize preparation time and reduce frustration while maximizing results and increasing the quality and flavor of the dishes. A meal of Traditional Roast Goose with Potato Stuffing and Apple Sauce, Champ, and Plum Pudding provides a true taste of the Emerald Isle yet is extremely easy to create. These dishes also are easy to cook ahead of time to avoid hectic last-minute preparation. White Christmas Cake may be kept for at least a week without freezing, while St. Stephen's Day Pie freezes quite well. As simple as these dishes are to prepare, they are even more delightful to present. After serving Old-Fashioned Roast Turkey with Fresh Herb Stuffing and Bread Sauce, hosts may dazzle their guests with a variety of edible presents, including Doreen's Fudge, Marzipan Dates, and even a Chocolate Christmas Tree. Nothing could be simpler-or more delicious. |
| galette des rois history: Claude & Camille Stephanie Cowell, 2010 A vividly rendered portrait of both the rise of Impressionism and of Monet, the artist at the center of the movement. It is, above all, a love story of the highest romantic order. |
| galette des rois history: Monet's Palate Cookbook Aileen Bordman, Derek Fell, 2015-06-23 Take a culinary journey in Monet’s footsteps with this book featuring recipes and photographs from his bucolic Normandy home—forward by Meryl Streep. Monet's Palate Cookbook brings to life Claude Monet's beloved kitchen garden at his exquisite home in Giverny, France. With sixty recipes drawn from Giverny’s farm-to-table tradition and the artist’s own cooking journals, the book explores Monet’s passion for gardening and includes detailed information about the herbs and vegetables he grew. On his two-acre vegetable garden, Monet grew zucchini, cherry tomatoes, radishes, pearl onions, brussels sprouts, asparagus, rosemary and mint. A few of the recipes are of French origin, such as the famous Normandy apple tart. Others are from locations abroad where he traveled, such as the Savoy Hotel in London where Monet acquired their recipe for Yorkshire pudding. Capturing Monet's lifestyle, Monet’s Palate Cookbook includes beautiful photographs by Steven Rothfeld, descriptions of the house interiors and gardens, French entertaining tips, and more. |
| galette des rois history: Dominique Ansel Dominique Ansel, 2014-10-28 How do you catch lightning in a measuring cup? Dominique Ansel is the creator of the Cronut™, the croissant-doughnut hybrid that has taken the world by storm. But he’s no one-hit wonder. Classically trained in Paris, responsible for a four-star kitchen in New York, and now the proprietor of New York’s highest rated bakery, Ansel has become a modern-day Willy Wonka: the creator of wildly creative, extraordinarily delicious, and unbelievably popular desserts. Now, in his hotly anticipated debut cookbook, Ansel shares the secret to transforming the most humble ingredients into the most extraordinary, tempting, and satisfying pastries imaginable. Dominique Ansel: The Secret Recipes reveals the stories and recipes behind his most sought-after creations and teaches lovers of dessert everywhere how to make magic in their own kitchens. |
| galette des rois history: Poilâne Apollonia Poilâne, 2019 For the first time, Poil0/00ne, CEO of the Poil0/00ne bakery, provides detailed instructions so bakers can reproduce its unique hug-sized sourdough loaves at home, as well as the bakery's other much-loved breads and pastries. Beyond bread, Poil0/00ne includes recipes for such pastries as tarts and butter cookies. cookies. |
| galette des rois history: Joan of Arc Helen Castor, 2015-05-19 From the author of the acclaimed She-Wolves, the complex, surprising, and engaging story of one of the most remarkable women of the medieval world—as never told before. Helen Castor tells afresh the gripping story of the peasant girl from Domremy who hears voices from God, leads the French army to victory, is burned at the stake for heresy, and eventually becomes a saint. But unlike the traditional narrative, a story already shaped by the knowledge of what Joan would become and told in hindsight, Castor’s Joan of Arc: A History takes us back to fifteenth century France and tells the story forwards. Instead of an icon, she gives us a living, breathing woman confronting the challenges of faith and doubt, a roaring girl who, in fighting the English, was also taking sides in a bloody civil war. We meet this extraordinary girl amid the tumultuous events of her extraordinary world where no one—not Joan herself, nor the people around her—princes, bishops, soldiers, or peasants—knew what would happen next. Adding complexity, depth, and fresh insight into Joan’s life, and placing her actions in the context of the larger political and religious conflicts of fifteenth century France, Joan of Arc: A History is history at its finest and a surprising new portrait of this remarkable woman. Joan of Arc: A History features an 8-page color insert. |
| galette des rois history: Meet Paris Oyster Mireille Guiliano, 2014-11-04 From the #1 New York Times bestselling author of French Women Don't Get Fat comes a memorable look at the French appetite for oysters, the characters who harvest and serve them, and the compelling reasons why we should all enjoy them. A Love Affair with the Perfect Food Meet Paris Oyster is an engaging exploration of the Parisian love affair with the world's most sensuous shellfish. It centers on HuvÆtrerie Rv©gis, a tightly packed oyster bar in the heart of the City of Light, with an opinionated owner and a colorful cast of regulars. Part cultural journey, part cookbook, and part slice-of-life play, this book introduces readers to the appetites (gastronomic and otherwise) of Paris and its people. Beyond HuvÆtrerie Rv©gis, the French oystermen, and the other characters in pursuit of the oyster, Mireille Guiliano shares information on the best oysters around the world, their nutritional value, the best wine pairings with them, and a dozen mouthwatering recipes that will have readers craving, buying, and preparing oysters with confidence. So take a virtual trip to Paris -- indulge and enjoy! |
| galette des rois history: My Good Life in France Janine Marsh, 2017-05-04 Ten years ago, Janine Marsh decided to leave her corporate life behind to fix up a run-down barn in northern France. This is the true story of her rollercoaster ride. |
| galette des rois history: My French Platter Replenished Annemarie Rawson, 2021-08-06 No. 1 New Release in French Travel and General French Travel Guides. When Annemarie and Steve are unceremoniously sacked by a belligerent boss, they're forced to find a new home and work. As they take on the management of their new employers' majestic house, will the opportunities to create luscious food for the guests and explore rural France enable them to create a dream life? Or will French officialdom, family illness and a sudden career curveball send them hurrying home to New Zealand? Perfect for fans of Peter Mayle's A Year in Provence, Janine Marsh's My Good Life in France and Beth Haslam's Fat Dogs and French Estates. |
| galette des rois history: Lavender & Lovage Karen Burns-Booth, 2018-11-13 Part travel diary, part memoir, part history, and all cookbook, Lavender & Lovage is an invitation from Karen Burns-Booth to join her on a personal culinary journey through the memories of the places she has lived and visited. Born from her eponymous award winning blog this book contains 160 unique recipes, all beautifully photographed by the author. They showcase the breadth and depth of her travel. Karen has lived and travelled all over the world and has brought some of her favourite recipes, experiences, and memories to share here with her readers. Karen focuses on the best of traditional recipes, preserving the ways of eating that kept our ancestors healthy, a vital contribution to the modern food landscape. If you would like to see the old made new again, to taste slow food instead of fast, to make food personal yet international, you will find it here. |
| galette des rois history: Festivals and the French Revolution Mona Ozouf, 1991 Festivals and the French Revolution--the subject conjures up visions of goddesses of Liberty, strange celebrations of Reason, and the oddly pretentious cult of the Supreme Being. Every history of the period includes some mention of festivals; Ozouf shows us that they were much more than bizarre marginalia to the revolutionary process. |
| galette des rois history: The New Sugar & Spice Samantha Seneviratne, 2015-09-08 A 2016 James Beard Award nominee featuring more than eighty recipes from New York-based food writer and author of the popular dessert blog Love, Cake. Raise your desserts to a whole new level of flavor with The New Sugar & Spice, a collection of more than eighty unique, unexpected, and uniformly delicious recipes for spice-centric sweets. Veteran baker Samantha Seneviratne’s recipes will open your eyes to a world of baking possibilities: Her spicy, pepper-flecked Chile-Chocolate Truffles prove that heat and sweet really do go hand-in-hand, and a fresh batch of aromatic, cinnamon-laced Maple Sticky Buns will have the whole family racing into the kitchen. Discover new recipes from around the globe, such as Sri Lankan Love Cake or Swedish-inspired Saffron Currant Braid. Or, give your classic standbys a bold upgrade, such as making Raspberry Shortcakes with zingy Double Ginger Biscuits. Filled with fascinating histories, origin stories, and innovative uses for the world’s most enticing spices—including vanilla, cinnamon, peppercorns, and cardamom—The New Sugar & Spice guarantees that dessert will be the most talked-about part of your meal. |
| galette des rois history: The Country Cooking of France Anne Willan, 2007-09-06 Renowned for her cooking school in France and her many bestselling cookbooks, Willan combines years of hands-on experience with extensive research to create a brand-new classic. Sprinkled with more than 250 recipes and 270 enchanting photos, this cookbook is an irresistible celebration of French culinary culture. |
| galette des rois history: French Pastry Made Simple Molly Wilkinson, 2021-06-22 A No-Fuss Guide to the Delicious Art of Pâtisserie Unleash your inner pastry chef with Molly Wilkinson’s approachable recipes for all of your French favorites. Trained at Le Cordon Bleu in Paris, Molly takes the most essential techniques and makes them easy for home bakers, resulting in a collection of simple, key recipes that open up the world of pastry. With friendly, detailed directions and brilliant shortcuts, you can skip the pastry shop and enjoy delicious homemade creations. Master base recipes like 30-minute puff pastry, decadent chocolate ganache and fail-safe citrus curds, and you’re on your way to making dozens of iconic French treats. You’ll feel like a pro when whipping up gorgeous trays of madeleines and decorating a stunning array of cream puffs and éclairs. Along with classics like The Frenchman’s Chocolate Mousse, Profiteroles and Classic Mille-Feuilles, learn to assemble exquisite showstoppers such as Croquembouche and Caramel Mousse Tartelettes with Poached Pears in Ginger. This go-to guide shows you all the tips and tricks you need to impress your guests and have fun with French pastry. |
| galette des rois history: Black Girl Baking Jerrelle Guy, 2018-02-06 **As seen on Netflix’s High on the Hog** **2019 James Beard Foundation Book Award Nominee** Black Girl Baking has a rhythm and a realness to it. - Carla Hall, Chef and television personality Invigorating and Creative Recipes to Ignite Your Senses For Jerrelle Guy, food has always been what has shaped her—her body, her character, her experiences and her palate. Growing up as the sensitive, slightly awkward child of three in a race-conscious space, she decided early on that she’d rather spend her time eating cookies and honey buns than taking on the weight of worldly issues. It helped her see that good food is the most powerful way to connect, understand and heal. Inspired by this realization, each one of her recipes tells a story. Orange Peel Pound Cake brings back memories of summer days eating Florida oranges at Big Ma’s house, Rosketti cookies reimagine the treats her mother ate growing up in Guam, and Plaited Dukkah Bread parallels the braids worked into her hair as a child. Jerrelle leads you on a sensual baking journey using the five senses, retelling and reinventing food memories while using ingredients that make her feel more in control and more connected to the world and the person she has become. Whole flours, less refined sugar and vegan alternatives make it easier to celebrate those sweet moments that made her who she is today. Escape everyday life and get lost in the aromas, sounds, sights, textures and tastes of Black Girl Baking. |
| galette des rois history: Marie-Antoinette John Hardman, 2019-10-29 This “wonderfully gripping biography” digs beneath the famous legend to present a nuanced and revealing portrait of a serious-mined monarch (Allan Massie, Wall Street Journal). As the last Queen of France before the French Revolution, Marie-Antoinette was mistrusted and reviled in her own time, while today she is portrayed as a lightweight incapable of understanding the events that engulfed her. But who was she really? In this new account, John Hardman redresses the balance and sheds fresh light on her story. Hardman shows how Marie-Antoinette played a significant but misunderstood role in the crisis of the monarchy. Drawing on new sources, he describes how she refused to prioritize the aggressive foreign policy of her mother, bravely took over the helm from her faltering husband, and, when revolution broke out, worked closely with repentant radicals to give the constitutional monarchy a fighting chance. For the first time, Hardman demonstrates exactly what influence Marie-Antoinette had and when and how she exerted it. Named a 2020 Book of the Year by The Spectator |
| galette des rois history: My Four Seasons in France Janine Marsh, 2020-04-16 In this follow up to My Good Life in France, Janine Marsh tells of the delights and dramas of getting to grips with rural life in northern France. |
| galette des rois history: The Art of Cuisine Henry de Toulouse-Lautrec, Maurice Joyant, 2015-03-17 Henri de-Toulouse-Lautrec brought to his art a zest for life as well as an impeccable style. It is an exciting discovery to find that Lautrec applies this same exuberance and meticulous technique to the art of cuisine--that he invented recipes and cooked new dishes as an artistic creation worthy of his serious attention. This volume is a collection of the recipes that Lautrec invented, or were garnered in his company from acquaintances of all classes of society. It has been illustrated with the menus that Lautrec himself designed and decorated, as well as with a rich abundance of other appropriate Lautrec paintings and drawings. The frontispiece is a portrait by Edouard Vuillard of lautrec preparing one of his masterful dishes. The recipes are given here in their original form, retaining their color of thought and language. The only modifications are culinary notes that have been added to facilitate the work of modern cooks. Lautrec took great pride in his culinary ability, and if he felt it would not be appreciated, he would say that some people are not worth of ring dove with olives, they will never have any and they will never know what it is. Lautrec planned meals carefully, made beautifully decorated menus, and was inspired by the dinners to draw more sketches of the dinners, and of the food. He also brought to cuisine, as to the rest of his life, a marvelous wit. Who could forget the invitation to eat kangaroo, in honor of an animal that he had seen boxing at a circus (it was replaced at the last moment by an enormous sheep with an artificial pouch): or the housewarming of the apartment of his friend Natanson, where in a crazy atmosphere, he managed to intoxicate the artistic elite of Paris and launch the fashion of cocktail food. We owe the record of this cuisine (and also of a great body of the art collection itself) to Maurice Joyant. Joyant and Lautrec had been childhood friends, and their intimacy was renewed and deepened during the Montmartre years, when Lautrec's fame was growing and Joyant was director of the same art gallery in Paris that Theo Van Gogh had run before him. Lautrec was, throughout their relationship, the artist and innovator; Joyant, the steadying influence, the protector, and, after the painter's death, the executor. This book is a tribute to their friendship and to their daily intercourse in art and in cuisine. Thus, art, friendship, and food have come together in The Art of Cuisine as a joyful legacy of Henry de Toulouse-Lautrec and Maurice Joyant. |
| galette des rois history: Historic Paris Jetta Sophia Wolff, 1921 |
| galette des rois history: Paris Sweets Dorie Greenspan, 2008-12-18 The prize-winning author of Baking with Julia (more than 350,000 copies sold), among other cookbook classics, celebrates the sweet life with recipes and lore from Paris's finest patisseries. Like most lovers of pastry and Paris, Dorie Greenspan has always marveled at the jewel-like creations displayed in bakery windows throughout the City of Light. Now, in a charmingly illustrated tribute to the capital of sweets, Greenspan presents a splendid assortment of recipes from Paris’s foremost pastry chefs in a book that is as transporting to read as it is easy to use. From classic recipes, some centuries old, to updated innovations, Paris Sweets provides a sumptuous guide to creating cookies, from the fabled madeleine to simple, ultra-buttery sables; tarts, from the famous Tatin, which began its life as an upside-down error, to a delightful strawberry tart embellished with homemade strawberry marshmallows; and a glorious range of cakes–lemon-drenched weekend cake, fudge cake, and the show-stopping Opera. Paris Sweets brims with assorted temptations that even a novice can prepare, such as coffee éclairs, rum-soaked babas, and meringue puffs. Evocative portraits of the pastry shops and chefs, as well as information on authentic French ingredients, make this a truly comprehensive tour. An elegant gift for Francophiles, armchair travelers, bakers of all skill levels, and certainly for oneself, Paris Sweets brings home a taste of enchantment. |
| galette des rois history: Promises to Keep Patricia Sands, 2015-10-13 The painful memories from her life back in Toronto will never be distant enough, but Katherine Price finds peace under the autumn sky in the South of France...and a deepening, dizzying love with Philippe. Together, they savor the delicacies and splendor of life, toasting to a future filled with happiness and hope--a life far away from the heartache they both knew so well. But during a trip to the medieval village of Entrevaux, a strange note turns into a dangerous car chase. Philippe reveals he has a troubling secret--and the couple's new life together threatens to crumble before it can begin. Now that Katherine has everything she's ever wanted, is she about to lose it all? Promises to Keep is the heartfelt second addition to award-winning author Patricia Sands's Love in Provence trilogy--and a stirring reminder that it's never too late to be joyfully surprised by love, life, or even yourself. Revised edition: This edition of Promises to Keep includes editorial revisions. |
| galette des rois history: Haiku Richard Wright, 2012-02 The haiku of acclaimed novelist Richard Wright, written at the end of his... |
| galette des rois history: Mastering the Art of French Eating Ann Mah, 2014-10-28 The memoir of a young diplomat’s wife who must reinvent her dream of living in Paris—one dish at a time When journalist Ann Mah’s diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post—alone. Suddenly, Ann’s vision of a romantic sojourn in the City of Light is turned upside down. So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of life’s truths. Like Sarah Turnbull’s Almost French and Julie Powell’s New York Times bestseller Julie and Julia, Mastering the Art of French Eating is interwoven with the lively characters Ann meets and the traditional recipes she samples. Both funny and intelligent, this is a story about love—of food, family, and France. |
| galette des rois history: Mad about Macarons! Jill Colonna, 2011-03-01 Guides readers through each step in making perfect Parisian macarons every time. |
| galette des rois history: French Holidays & Traditions Margo Lestz, 2014-11-27 If you are intrigued by French culture and curious about the history behind French traditions, this book is for you. In it, you'll find a selection of short stories, written in a lively style, which often reveal little-known, but always fascinating facts about French customs. Would you like to know: Why people have fish on their backs on April 1st? How the Bastille was taken down? Who collects teeth from under children's pillows? Which sport honours the memory of a girl called Fanny? You will discover the fascinating stories behind these and other French traditions. French Holidays & Traditions is made up of twelve chapters - one for each month of the year, and each chapter contains one or two stories. These stories might relate to a holiday observed during that month, or they could relate to a tradition, which may not be associated with any particular date. Then, at the end of each chapter, you will find a list of holidays and observances for that month. A handy reference for a monthly dose of French culture. |
| galette des rois history: Drawing Lessons Patricia Sands, 2017 Sixty-two-year old Arianna arrives in the south of France for a two-week artists' workshop full of anticipation but burdened by guilt. Back home in Toronto, she has been living with the devastating diagnosis of her husband's dementia and the heartbreak of watching the man she has loved for decades slip away before her eyes. Encouraged by her family to take some time for herself, she has traveled to Arles to set up her easel in the same fields of poppies and sunflowers that inspired Van Gogh. Gradually, she rediscovers the inner artist she abandoned long ago. Drawing strength from the warm companionship and gentle wisdom of her fellow artists at the retreat - as well as the vitality of guest lecturer Jacques de Villeneuve, an artist and a cowboy - Arianna searches her heart for permission to embrace the life in front of her, and like the sunflowers, once again face the light. |
| galette des rois history: Joy of Cooking Irma S. Rombauer, Marion Rombauer Becker, 1975 An illustrated cooking book with hundreds of recipes. |
| galette des rois history: Dessert Person Claire Saffitz, 2020-10-20 NEW YORK TIMES BESTSELLER • In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes. IACP AWARD WINNER • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • Bon Appétit • NPR • The Atlanta Journal-Constitution • Salon • Epicurious “There are no ‘just cooks’ out there, only bakers who haven't yet been converted. I am a dessert person, and we are all dessert people.”—Claire Saffitz Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire’s signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe—like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)—as well as practical do’s and don’ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person. |
| galette des rois history: The King Cake Baby Keila Dawson, 2015 In this New Orleans version of The Gingerbread Man, the King Cake Baby, a small figure that is traditionally baked inside a king cake during Carnival season, escapes and encounters various local characters as he runs across the French Quarter, heading for the Mississippi River. Includes a recipe for king cake. |
| galette des rois history: Around and about Paris Thirza Vallois, 1998 Never before has there been a guide for the visitor on foot that is so far reaching, so comprehensive, so detailed or so deeply researched. Around and About Paris is the perfect companion to the city. Entertaining and informative, Around and About Paris will show you both the Paris that flirts and flaunts itself and the hidden Paris that lies behind windows, within courtyards, around street corners and even under the cobblestones. It will enlighten you about the past, present and future of what you see -- the history, the tensions, the developments, the schemes. And it will show you the gems -- the places that have universal appeal simply because of their supreme beauty. -- From publisher's description |
| galette des rois history: The Praline Stephane Leroux, 2013 'The Praline' contains gastronomic recipes for the professionals, written by Stephane Leroux, who traces the history of praline and explains the fabrication, the different basic praline recipes (with almonds, nuts, dark, white, with sesame...) and their use in products such as: cakes, chocolates, snacks, candies, and waffles among others. The book ends with some basic decorations, explained step by step with photographs. |
| galette des rois history: Teatime in Paris! Jill Colonna, 2015-04-15 Ptisserie made simple with easy-to-follow recipes and pictures. In Teatime in Paris! Jill Colonna shows you the easiest way to make many French ptisserie classics, while keeping it authentic, full of flavor, and creative. Not only has Jill cracked how the French create such tantalizing cakes but shes also discovered how they can eat these beautiful pastries and stay slim! Jill guides you through a simple step-by-step process for each recipe to make treats such as teacakes, eclairs, cream puffs, macarons, tartlets and many more pastries that youll find on this mouth-watering journey through Paris. This is a sweet walk around the City of Light. As Jill takes you from the easiest of treats to the crme de la crme, she points out some of the streets famous for the best ptisseries in Paris, adding bits of history en route and plenty of baking tips, making the recipe tour fun and accessible. |
| galette des rois history: Pride and Pudding Regula Ysewijn, 2016-02-24 The life and times of the Great British Pudding, both savoury and sweet - with 80 recipes re-created for the 21st century home cook Jamie Oliver says of Pride and Pudding 'A truly wonderful thing of beauty, a very tasty masterpiece!' BLESSED BE HE THAT INVENTED PUDDING The great British pudding, versatile and wonderful in all its guises, has been a source of nourishment and delight since the days of the Roman occupation, and probably even before then. By faithfully recreating recipes from historical cookery texts and updating them for today's kitchens and ingredients, Regula Ysewijn has revived over 80 beautiful puddings for the modern home cook. There are ancient savoury dishes such as the Scottish haggis or humble beef pudding, traditional sweet and savoury pies, pastries, jellies, ices, flummeries, junkets, jam roly-poly and, of course, the iconic Christmas pudding. Regula tells the story of each one, sharing the original recipe alongside her own version, while paying homage to the cooks, writers and moments in history that helped shape them. |
| galette des rois history: Death of an Assassin Ann Marie Ackermann, 2017 From the depths of German and American archives comes a story one soldier never wanted told. The first volunteer killed defending Robert E. Lee's position in battle was really a German assassin. After fleeing to the United States to escape prosecution for murder, the assassin enlisted in a German company of the Pennsylvania Volunteers in the Mexican-American War and died defending Lee's battery at the Siege of Veracruz in 1847. Lee wrote a letter home, praising this unnamed fallen volunteer defender. Military records identify him, but none of the Americans knew about his past life of crime. Before fighting with the Americans, Lee's defender had assassinated Johann Heinrich Rieber, mayor of Bönnigheim, Germany, in 1835. Rieber's assassination became 19th-century Germany's coldest case ever solved by a non-law enforcement professional and the only 19th-century German murder ever solved in the United States. Thirty-seven years later, another suspect in the assassination who had also fled to America found evidence in Washington, D.C., that would clear his own name, and he forwarded it to Germany. The German prosecutor Ernst von Hochstetter corroborated the story and closed the case file in 1872, naming Lee's defender as Rieber's murderer. Relying primarily on German sources, Death of an Assassin tracks the never-before-told story of this German company of Pennsylvania volunteers. It follows both Lee's and the assassin's lives until their dramatic encounter in Veracruz and picks up again with the surprising case resolution decades later. This case also reveals that forensic ballistics--firearm identification through comparison of the striations on a projectile with the rifling in the barrel--is much older than previously thought. History credits Alexandre Laccasagne for inventing forensic ballistics in 1888. But more than 50 years earlier, Eduard Hammer, the magistrate who investigated the Rieber assassination in 1835, used the same technique to eliminate a forester's rifle as the murder weapon. A firearms technician with state police of Baden-Württemberg tested Hammer's technique in 2015 and confirmed its efficacy, cementing the argument that Hammer, not Laccasagne, should be considered the father of forensic ballistics. The roles the volunteer soldier/assassin and Robert E. Lee played at the Siege of Veracruz are part of American history, and the record-breaking, 19th-century cold case is part of German history. For the first time, Death of an Assassin brings the two stories together. |
Galette - Wikipedia
Galette, which is more properly called Breton galette, is also the name given in most French crêperies to savoury buckwheat flour pancakes, while those made from wheat flour, much …
17 Galettes That Are Easier Than…Well, Pie - Bon Appétit
Apr 10, 2024 · Our best galette recipes are full fruit-packed tarts for all seasons, and a few savory options (crispy potato, caramelized onion) for easy, elegant dinners.
20 Galette Recipes for When Pie Isn't Easy Enough - Taste of Home
Feb 15, 2024 · Ditch the pie plate and try your hand at one of these galette recipes. We have both sweet and savory options.
20 Galette Recipes That Are as Easy as Pie - Insanely Good
Jul 25, 2023 · Bring a taste of France to your table with these easy galette recipes! From peach to plum to broccoli and cheese, these tasty galettes couldn't be better.
How to Make a Galette - A Couple Cooks
Jul 25, 2022 · A galette is a rustic French tart: a round, flat freeform pie. A common form of the galette uses a single crust that’s piled with a seasonal fruit filling and folded up to form an …
How To Make Any Fruit Galette - The Kitchn
Jul 31, 2023 · Everyone makes beautiful galettes. That’s because this rustic summer dessert is as simple as pastry dough wrapped around fresh fruit. Much like making a fruit pie, but with quite …
12 Galette Recipes That Are Easier Than Pie
Feb 20, 2024 · It has all the delicious flavor of traditional pie, but it has a gorgeous rustic look and doesn't require nearly as much precision. Plus, they're so versatile! No matter what you're …
Rustic Galette Recipes for All Seasons - Food & Wine
Aug 14, 2023 · From our curry chicken galette to rhubarb-ginger crostata (the Italian term for galette), these recipes will have you turning out a memorable, hassle-free galette any time of …
What is a Galette? How to Make a Galette | Tips & Recipes
Jul 9, 2019 · Galettes refer to the catch-all term for a pastry base, topped with either sweet or savoury fillings with the edges roughly folded in to create a gorgeous, rustic-looking bake.
The Perfect Galette Recipe - Magnolia
This is a rustic and consistent pie dough recipe that happens to be a great fit for a galette. This recipe will make enough for two dough rounds, but we only need one for this recipe, so stash …
Galette - Wikipedia
Galette, which is more properly called Breton galette, is also the name given in most French crêperies to savoury buckwheat flour pancakes, while those made from wheat flour, much …
17 Galettes That Are Easier Than…Well, Pie - Bon Appétit
Apr 10, 2024 · Our best galette recipes are full fruit-packed tarts for all seasons, and a few savory options (crispy potato, caramelized onion) for easy, elegant dinners.
20 Galette Recipes for When Pie Isn't Easy Enough - Taste of Home
Feb 15, 2024 · Ditch the pie plate and try your hand at one of these galette recipes. We have both sweet and savory options.
20 Galette Recipes That Are as Easy as Pie - Insanely Good
Jul 25, 2023 · Bring a taste of France to your table with these easy galette recipes! From peach to plum to broccoli and cheese, these tasty galettes couldn't be better.
How to Make a Galette - A Couple Cooks
Jul 25, 2022 · A galette is a rustic French tart: a round, flat freeform pie. A common form of the galette uses a single crust that’s piled with a seasonal fruit filling and folded up to form an …
How To Make Any Fruit Galette - The Kitchn
Jul 31, 2023 · Everyone makes beautiful galettes. That’s because this rustic summer dessert is as simple as pastry dough wrapped around fresh fruit. Much like making a fruit pie, but with quite …
12 Galette Recipes That Are Easier Than Pie
Feb 20, 2024 · It has all the delicious flavor of traditional pie, but it has a gorgeous rustic look and doesn't require nearly as much precision. Plus, they're so versatile! No matter what you're …
Rustic Galette Recipes for All Seasons - Food & Wine
Aug 14, 2023 · From our curry chicken galette to rhubarb-ginger crostata (the Italian term for galette), these recipes will have you turning out a memorable, hassle-free galette any time of …
What is a Galette? How to Make a Galette | Tips & Recipes
Jul 9, 2019 · Galettes refer to the catch-all term for a pastry base, topped with either sweet or savoury fillings with the edges roughly folded in to create a gorgeous, rustic-looking bake.
The Perfect Galette Recipe - Magnolia
This is a rustic and consistent pie dough recipe that happens to be a great fit for a galette. This recipe will make enough for two dough rounds, but we only need one for this recipe, so stash …
