French Desserts: Mousse, Crème Brûlée, Ice Cream Cone, Crêpe Suzette, Crème Caramel, Charlotte, Floating Island, Tarte Tatin, Norman Tart Books LLC

ISBN: 9781157064831

Published: September 15th 2010

Paperback

66 pages


Description

French Desserts: Mousse, Crème Brûlée, Ice Cream Cone, Crêpe Suzette, Crème Caramel, Charlotte, Floating Island, Tarte Tatin, Norman Tart  by  Books LLC

French Desserts: Mousse, Crème Brûlée, Ice Cream Cone, Crêpe Suzette, Crème Caramel, Charlotte, Floating Island, Tarte Tatin, Norman Tart by Books LLC
September 15th 2010 | Paperback | PDF, EPUB, FB2, DjVu, audiobook, mp3, RTF | 66 pages | ISBN: 9781157064831 | 7.63 Mb

Chapters: Mousse, Creme Brulee, Ice Cream Cone, Crepe Suzette, Creme Caramel, Charlotte, Floating Island, Tarte Tatin, Norman Tart, Piece Montee, Buche de Noel, Clafoutis, Pain Depices, Teurgoule, Kouign Amann, Flaugnarde, Calisson, Bredela,MoreChapters: Mousse, Creme Brulee, Ice Cream Cone, Crepe Suzette, Creme Caramel, Charlotte, Floating Island, Tarte Tatin, Norman Tart, Piece Montee, Buche de Noel, Clafoutis, Pain Depices, Teurgoule, Kouign Amann, Flaugnarde, Calisson, Bredela, Mendiant, Poire Belle Helene, Opera Cake, Dariole, Pot de Creme.

Source: Wikipedia. Pages: 64. Not illustrated. Free updates online. Purchase includes a free trial membership in the publishers book club where you can select from more than a million books without charge. Excerpt: An ice cream cone, poke or cornet is a cone-shaped pastry, usually made of a wafer similar in texture to a waffle, in which ice cream is served, allowing it to be eaten without a bowl or spoon.

Various types of ice-cream cones include waffle cones, cake cones (or wafer cones), pretzel cones, and sugar cones. Edible cones have been mentioned in French cooking books as early as 1825, Julien Archambault describes a cone where one can roll little waffles. Another printed reference to an edible cone is in Mrs A.

B. Marshalls Cookery Book, written in 1888 by Agnes B. Marshall (18551905) of England. Her recipe for Cornet with Cream says that - the cornets were made with almonds and baked in the oven, not pressed between irons. She adds - these cornets can also be filled with any cream or water, ice or set custard or fruits, and served for a dinner, luncheon, or supper dish. Marshall was an influential innovator who published two recipe books and ran a school of cookery. Strawberry ice cream in a cone. Chocolate ice cream in a kiddie cupIn the United States, ice-cream cones were popularized in the first decade of the 20th century.

On December 13, 1903, a New Yorker named Italo Marchiony received U.S. patent No. 746971 for a mold for making pastry cups to hold ice cream- he claimed that he has been selling ice cream in edible pastry holders since 1896. Contrary to popular belief, his patent was not for a cone ...More: http: //booksllc.net/?id=43000



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