Flan book. 51 unpublished flan recipes by many great pastry chefs.

Flan - François Blanc

Name: Flan - François Blanc
Brand: Alain Ducasse Edition
SKU: FLAN-FR
Price: 29.9 EUR
Availability: InStock

Last items in stock

29.90€

51 unpublished flan recipes by many great pastry chefs.

Shipping in 48h EU

Shipping in 72h International

Description

With 51 unpublished recipes in a magnificently illustrated book, François Blanc pays tribute to the Flan, an emblematic French cake, worked on and revisited by many great pastry chefs.

From the classic vanilla Flan to the Flan Saint-Honoré for prestigious receptions, this trendy little cake has become a symbol of regional diversity, inspiring our local craftsmen and women.

Product Details

Size: 19.8 x 2 x 25.4 cm
Language: French
ISBN-13: 978-2379450877
Hardcover: 200 pages
ISBN-10: 2379450870
Weight: 0.5 kg
Skill Level: Semi-Professional

Brand

Reference FLAN-FR

In stock 3 Items

Le Petit Manuel De La Viennoiserie - Mélanie Dupuis

Otros

MVIENN

24.90€

Discover 40 viennoiserie recipes!

View

Le Petit Manuel Du Flan by Mélanie Dupuis

Out-of-Stock

Pastry

Le Petit Manuel Du Flan - Mélanie Dupuis

Otros

MFLAN

24.90€

Basic recipes for making plain, flavored or filled flans.

View

Book Mes flans pâtissiers 1 by Ju Chamalo. Best flan book. Best flan book. Best flan recipes

Book Mes flans pâtissiers 1 by Ju Chamalo. Best flan book. Best flan book. Best flan recipes 2

Bakery & Viennoiseries Books

Mes Flans Pâtissiers 1 - Ju Chamalo

FLANS-EN

29.90€

Probably the best flan book on the market! Fifty delicious, gourmand and original flan recipes that will leave you breathless!

Livre Viennoiserie, Leçons en pas à pas par Cyrille Van Der Stuyft

Livre Viennoiserie, Leçons en pas à pas par Cyrille Van Der Stuyft 2

Home

Viennoiserie, Leçons en pas à pas - Cyrille Van Der Stuyft

Otros

VEINLEÇONS

59.00€

Découvrez tout le savoir-faire de Cyrille Van Der Stuyft, Chef boulanger et Meilleur Ouvrier de France, dans ce livre de référence sur la viennoiserie d’aujourd’hui.

Customers who bought this product also bought:

Lune croissanterie book. Lune: Eating Croissants All Day, Every Day - Kate Reid

Bakery & Viennoiseries Books

Lune: Eating Croissants All Day, Every Day - Kate Reid

Otros

LUNE

45.00€

With step-by-step techniques for rolling and shaping croissants, followed by recipes for every hour of the day, plus what to do with leftovers and how to make a croissant a special occasion, this is the ultimate guide to baking the world's best-loved pastry!

Le Petit Manuel De La Tarte by Mélanie Dupuis

Out-of-Stock

Pastry

Le Petit Manuel De La Tarte - Mélanie Dupuis

Otros

MTARTE

24.90€

40 pie recipes. Basic recipes for making fruit and chocolate tarts...

View

so cool..

so cool.. No 1

Books for Chefs

SC1

30.00€

First world's signature ice cream magazine On the cover, Frozen croissant with apple tatin by David Gil and Albert Soler

Book Scienza e Tecnologia del Gelato Artigianale by Luca Caviezel

Ice Cream

Scienza e Tecnologia del Gelato Artigianale - Luca Caviezel

Otros

STGA

65.00€

Luca Caviezel reworks, deepens, and updates his seminal work, reintroducing to the world of Artisan Gelato the new edition of "Scienza e tecnologia del gelato artigianale" (Science and Technology of Artisan Gelato).

So Good.. Magazine

So Good Recipes 4

Books for Chefs

SGR4

35.00€

Discover so good.. Recipes #4 – 384 pages with 1,700+ curated recipes from 158 top pastry chefs worldwide. A must-have professional and reliable resource for modern pastry inspiration and precision.

Book Remember 28ºC by Jose Romero. Best panettone book. Panettone recipes. How to make panettone

Book Remember 28ºC by Jose Romero. Best panettone book. Panettone recipes. How to make panettone 2

Bakery & Viennoiseries Books

Remember 28ºC - Jose Romero

Books for Chefs

REMEMBER

59.90€

Remember 28ºC by Jose Romero, the ultimate work on panettone. At 28ºC, we prepare and ferment the sourdough. At 28ºC, we extract the first dough from the mixer. At 28ºC the first fermentation takes place. 28ºC is the final temperature of the dough after the second kneading, and at 28ºC it ferments again inside the molds. Finally, down to 28ºC must the...

So Good.. Magazine

so good no 30

SG30

30.00€

BEST MAGAZINE OF HAUTE PÂTISSERE - #30 Discover what we do @sogoodmag

Chocolate

The Cacao Alphabet - Cacao Barry

Books for Chefs

CACAOALPHA

39.00€

LIMITED EDITION The Cacao Alphabet book is the new cacao powder reference for chefs, made by chefs & cocoa experts: Ciro Fraddanno, Philippe Marand, Ramon Morato, Lauren V. Haas, Julie Sharp, Dimitri Fayard, Martin Diez, Mark Tilling, Gabrielle Drapper, Xavier González, Ilias Nikola and Paul Yochum

Cookie name	Provider	Purpose	Expiry
cookiesplus	https://www.booksforchefs.com/	Stores your cookie preferences.	1 year
c_user	Meta (Facebook)	Stores the authenticated Facebook user ID. Related to the pixel and social login.	1 year
datr	Meta (Facebook)	Browser identifier used by Facebook for security and abuse prevention.	2 years
HV	booksforchefs.com	Internal visit control / security cookie. Very short lifespan.	one day
i_user	Meta (Facebook)	Identifies the linked Instagram/Facebook user.	1 year
MCPopupClosed	Mailchimp	Remembers that the user has already closed the newsletter subscription pop-up so it is not shown again.	1 year
nPedSession	booksforchefs.com	Manages the session for an ongoing order on the English version of the site.	session
PHP_SESSID	https://www.booksforchefs.com/	This cookie is native to PHP and enables websites to store serialised state data. It is used to establish a user session and to pass state data via a temporary cookie, which is commonly referred to as a session cookie.	Session
PrestaShop-#	https://www.booksforchefs.com/	This cookie helps keep user sessions open while they are visiting a website, and help them make orders and many more operations such as: cookie add date, selected language, used currency, last product category visited, last seen products, client identification, name, first name, encrypted password, email linked to the account, shopping cart identification.	480 hours
sb	Meta (Facebook)	Facebook browser identifier for security functions.	2 years
wd	Meta (Facebook)	Stores the browser window dimensions to optimise display on Facebook.	7 days
xs	Meta (Facebook)	Facebook authenticated session cookie. Required to keep the user logged in to Facebook	1 year
__stripe_mid	Stripe	Identifies the user's device for fraud prevention during payments. Required to process charges securely.	1 year

Cookie name	Provider	Purpose	Expiry
ajs_anonymous_id	Segment (Analytics.js)	Anonymous identifier to track the behaviour of non-logged-in users across analytics tools.	1 year
_ga	Google	Registers a unique ID that is used to generate statistical data on how the visitor uses the website.	2 years
_ga_#	Google	Used by Google Analytics to collect data on the number of times a user has visited the website as well as dates for the first and most recent visit.	2 years
_hjSessionUser_*	Skeepers	Uniquely identifies a user in Hotjar to record sessions and heatmaps. The number is the site ID in Hotjar.	1 year

Cookie name	Provider	Purpose	Expiry
fr	Facebook	Used by Facebook to deliver a series of advertisement products such as real time bidding from third party advertisers.	3 months
tr	Facebook	Used by Facebook to deliver a series of advertisement products such as real time bidding from third party advertisers.	Session
_fbp	Facebook	Used by Facebook to deliver a series of advertisement products such as real time bidding from third party advertisers.	3 months

Offbeat - Andrey Dubovik

so good.. no. 35

Dulcypas

Arte Heladero

Saber y Sabor

Dulcypas

Arte Heladero

Saber y Sabor

Flan - François Blanc

Le Petit Manuel De La Viennoiserie - Mélanie Dupuis

Le Petit Manuel Du Flan - Mélanie Dupuis

Mes Flans Pâtissiers 1 - Ju Chamalo

Viennoiserie, Leçons en pas à pas - Cyrille Van Der Stuyft

Customers who bought this product also bought:

Lune: Eating Croissants All Day, Every Day - Kate Reid

Le Petit Manuel De La Tarte - Mélanie Dupuis

so cool.. No 1

Scienza e Tecnologia del Gelato Artigianale - Luca Caviezel

So Good Recipes 4

Remember 28ºC - Jose Romero

so good no 30

The Cacao Alphabet - Cacao Barry