{"id":51579,"date":"2021-07-23T15:54:09","date_gmt":"2021-09-03T08:30:59","guid":{"rendered":"https:\/\/www.icon-icon.com\/?post_type=product&p=51579"},"modified":"2022-07-06T15:05:35","modified_gmt":"2022-07-06T13:05:35","slug":"sensations-288-recettes-de-patisserie","status":"publish","type":"product","link":"https:\/\/www.icon-icon.com\/en\/produit\/sensations-288-recettes-de-patisserie\/","title":{"rendered":"Sensations – 288 Recettes de P\u00e2tisserie"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"

Icon Icon Opinion :\u00a0<\/strong><\/p>\n

The grand master of pastry Philippe Conticini details 288 of his emblematic recipes – a tempting and didactic version of the gastronomic work of this reference… For the curious and the apprentice maestros!<\/p>\n

Authors<\/b>:<\/strong> Philippe Conticini, Philippe Boe, Jean-Louis Bioch-Laine (Photographs)<\/p>\n

Publishing House: <\/strong>La Martini\u00e8re<\/p>\n

Publication Date:<\/b> October 2012<\/p>\n

Description :\u00a0<\/b>All the know-how of the great pastry master Philippe Conticini, his overflowing creativity and his high technicality at the sole service of taste and pleasure, simple and true, presented in 300 original recipes – classic – playful – offbeat but always greedy and easy to make.<\/p>\n

The great basics (creams, pastries, pastries.) explained in a playful way with step-by-step instructions.\u00a0 The great classics (cream puffs, millefeuille, Paris-brest, Saint-honor\u00e9.) reviewed and corrected by Philippe Conticini in 10 chapters organized by taste sensations. By playing with temperatures (iced, fresh, room temperature, hot, boiling), textures (crunchy, crispy, milky, sparkling, emulsified, soft, firm, melting, unctuous, topping), contrasts and states (solid, liquid, gaseous), he will give his desserts a different gustatory impression each time.\u00a0 For each recipe, there is an introductory cap that summarizes the spirit of the recipe, a clear and synthetic explanatory note on a particular aspect of the recipe (taste, texture, temperature, technique, specific product) and, of course, advice to help the reader succeed with all these desserts. For the most technical recipes, step-by-step instructions illustrate the main difficulties in making them. Easy and didactic, a double reading of the recipes will satisfy the enlightened amateurs as well as the professionals of the kitchen. Through this book, Philippe Conticini presents for the first time all of his pastries with such a unique taste.<\/p>\n","protected":false},"featured_media":51577,"template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[21562,22973,21688,24887,21728],"product_tag":[24902,24900,22284,24914],"class_list":{"0":"post-51579","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-books","7":"product_cat-culture-and-technology","8":"product_cat-iconic-patissiers-and-pastries-selection","9":"product_cat-luxury-and-lifestyle","10":"product_cat-wines-spirits-gastronomy-selection","11":"product_tag-la-martiniere-en","12":"product_tag-livres-et-documentaires-en","13":"product_tag-luxury-en","14":"product_tag-philippe-boe-en","16":"first","17":"instock","18":"product-type-external"},"acf":[],"yoast_head":"\nSensations - 288 Recettes de P\u00e2tisserie - ICON-ICON<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.icon-icon.com\/en\/produit\/sensations-288-recettes-de-patisserie\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sensations - 288 Recettes de P\u00e2tisserie - ICON-ICON\" \/>\n<meta property=\"og:description\" content=\"Icon Icon Opinion :\u00a0 The grand master of pastry Philippe Conticini details 288 of his emblematic recipes - a tempting and didactic version of the gastronomic work of this reference... For the curious and the apprentice maestros! Authors: Philippe Conticini, Philippe Boe, Jean-Louis Bioch-Laine (Photographs) Publishing House: La Martini\u00e8re Publication Date: October 2012 Description :\u00a0All the know-how of the great pastry master Philippe Conticini, his overflowing creativity and his high technicality at the sole service of taste and pleasure, simple and true, presented in 300 original recipes - classic - playful - offbeat but always greedy and easy to make. The great basics (creams, pastries, pastries.) explained in a playful way with step-by-step instructions.\u00a0 The great classics (cream puffs, millefeuille, Paris-brest, Saint-honor\u00e9.) reviewed and corrected by Philippe Conticini in 10 chapters organized by taste sensations. By playing with temperatures (iced, fresh, room temperature, hot, boiling), textures (crunchy, crispy, milky, sparkling, emulsified, soft, firm, melting, unctuous, topping), contrasts and states (solid, liquid, gaseous), he will give his desserts a different gustatory impression each time.\u00a0 For each recipe, there is an introductory cap that summarizes the spirit of the recipe, a clear and synthetic explanatory note on a particular aspect of the recipe (taste, texture, temperature, technique, specific product) and, of course, advice to help the reader succeed with all these desserts. For the most technical recipes, step-by-step instructions illustrate the main difficulties in making them. Easy and didactic, a double reading of the recipes will satisfy the enlightened amateurs as well as the professionals of the kitchen. 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