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"The Praliné": Stephane Leroux

Confections Cookbook Dessert

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5 replies to this topic

#1 lebowits

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Posted 23 December 2013 - 07:05 AM

Has anyone seen this book yet?  If so, do you have any comments about it you can share?

 

The Praline


Steve Lebowitz
Doer of All Things
Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

#2 lebowits

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Posted 23 December 2013 - 07:25 AM

Here is another link which also includes the ability to "peek" inside the book itself.


Steve Lebowitz
Doer of All Things
Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

#3 Kerry Beal

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Posted 23 December 2013 - 03:03 PM

I have it - haven't really had a good look through it yet.  Will try to remember to do so later this evening and report back.



#4 Kerry Beal

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Posted 23 December 2013 - 08:07 PM

Well - took a little gander through it tonight - know what - every single recipe contains nuts!  A praline paste of some sort.  

 

Only a couple of dozen pages are chocolates and confections - the remainder are tarts and cakes, desserts, snack and bars, fours secs and moelleux (which appear to be cookies and macarons).  



#5 Tri2Cook

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Posted 23 December 2013 - 09:18 PM

Now I'm paying attention. I wasn't too interested when I assumed it was all chocolates and confections. Thanks Kerry!


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#6 minas6907

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Posted 23 December 2013 - 10:15 PM

Hahaha, I think I lost interest when I saw its wasn't all chocolates and confections!





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