Gerhard Jenne's Konditor & Cook: Deservedly Legendary Baking PDF

By Gerhard Jenne

ISBN-10: 1473501202

ISBN-13: 9781473501201

A cookbook from an iconic London bakery, famed for sophisticated, witty cakes

Konditor and prepare dinner are legends within the baking international. Their modern and witty tarts are famous—Magic brownies have accomplished iconic prestige, and their cheeky Dodgy Jammers and Gingerbread Grannies exemplify the humor with which Konditor and prepare dinner are linked. Now twenty years previous, Konditor and cook dinner have eventually written their long-awaited baking e-book. From the vintage Curly Whirly Cake to addictive Black Velvet Cupcakes and Boston cakes, each one recipe is simple to persist with and may see you whipping up your personal Konditor treats at domestic. And it's not only brownies: there are Apple disintegrate tarts, Raspberry and Ricotta Cheesecakes, or even Spaghetti Bolognese Cupcakes to tickle your fancy. With a hundred seductive, fashionable recipes that includes step by step directions and wonderful images from Jean Cazals, this cookbook will make your baking a bit sweeter and slyer. contains metric measures.

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Extra resources for Konditor & Cook: Deservedly Legendary Baking

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10. Transfer the tempura sushi to a wire rack to drain off the oil and then place on a plate lined with paper towels. Cut on a diagonal to make 4 triangular pieces (Fig. d). 11. Garnish the plate with grated carrot and cucumber. Serve with wasabi, gari and soy sauce. Special Fusion Rolls 59 Grouper Tempura Roll MAKES 8 PIECES The tempura gives this roll an amazing texture. You can ground the sesame seeds if you like, as I’ve done in this recipe, or leave them whole, for even more texture. Ingredients 1 cup canola oil, for deep-frying 2¾ ounces (80 grams) grouper 1 ounce (30 grams) tempura powder Very cold water ½ nori sheet 1 cup + 2 tablespoons sushi rice 2 teaspoons sesame seeds ¼ cucumber, cut into very thin sticks 1 teaspoon spicy mayonnaise ¼ avocado Ikura (salmon roe), for garnish Wasabi paste, for serving a b c d Gari (pickled ginger), for serving Soy sauce, for serving Instructions 1.

Top the other half of the roll with the remaining 2 teaspoons of tobiko. Slice the remaining half of the avocado into thin slices and lay them on the other half of the roll (Fig. e). 8. Wrap the roll in plastic wrap to tighten. Cut in half and then cut each half into 4 even pieces. 9. Remove the plastic wrap and top each of the pieces with a bit of wasabi. Top half of the pieces with black tobiko and the other half with a pinch of finely chopped scallions. Serve with wasabi, gari and soy sauce.

You’ll need a sushi press to make this recipe. Garnish with fried leek or onions. Ingredients 2¾ ounces (80 grams) salmon 1 cup + 2 tablespoons sushi rice 1 tablespoon chopped seasoned shiitake mushrooms (page 23) 1 tablespoon chopped kanpyo 1 tablespoon chopped scallions 1 tablespoon sesame seeds 1 teaspoon teriyaki 1 ounce (30 grams) mozzarella cheese Fried leek or onion, for garnish Spicy mayonnaise, for serving a b c d Wasabi paste, for serving Gari (pickled ginger), for serving Soy sauce, for serving Instructions 1.

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Konditor & Cook: Deservedly Legendary Baking by Gerhard Jenne


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