来自爱尔兰的 Ballymaloe 甜点、标志性食谱和故事 Ballymaloe Desserts, Iconic Recipes and Stories from Ireland

基本信息

by JR Ryall (Author)

Format:Hardback 288 pages

Publisher:Phaidon Press Ltd

Imprint:Phaidon Press Ltd

ISBN:9781838665272

Published:29 Sep 2022

Weight:1272g

Dimensions:213 x 278 x 33 (mm)

页面数据仅供参考，具体以实物为准

书籍简介

来自爱尔兰标志性的Ballymaloe House的糕点师为家庭面包师提供的可实现的、可靠的和鼓舞人心的食谱。

位于爱尔兰科克郡的巴利马洛庄园被誉为现代爱尔兰美食的诞生地。在那里，游客可以品尝到糕点厨师JR Ryall每天根据季节灵感制作的一系列美食，这些美食由一辆复古的甜点车推过餐厅。在《巴利马洛甜点》中，瑞尔为他获奖的甜点提供了130个食谱，这些食谱是为家庭面包师测试和完善的。

这些鼓舞人心而又容易掌握的食谱，从令人愉快的复古冰淇淋到引人注目的爱尔兰咖啡蛋白糖糕，再到用几何图形表现出来的现代经典草莓酥饼，都很吸引人眼球，而且还有点神奇。

Ryall是一位教师，为每道菜提供了清晰、详细的说明。食谱的建立是为了适应，突出了Ballymaloe对季节性和当地新鲜食材的承诺。他深思熟虑的建议出现在整本书中，揭示了打发蛋白的方法，增加主要和 "哇 "的因素的服务技巧，以及更多。

Attainable, reliable, and inspirational recipes for the home baker from the acclaimed pastry chef at the iconic Ballymaloe House in Ireland

Ballymaloe House, in County Cork, Ireland, is heralded as the birthplace of modern Irish cuisine. There, visitors are treated to acclaimed pastry chef JR Ryall's daily array of seasonally inspired treats, wheeled through the dining room on a vintage dessert trolley. In Ballymaloe Desserts, Ryall presents 130 recipes for his award-winning confections, tested and perfected for the home baker.

Eye-catching, elegant, and a bit magical, these inspiring yet accessible recipes range from the delightfully retro Ice Cream Bomb to the showstopping Irish Coffee Meringue Gateau to a Classic Strawberry Shortcake made modern with an edgy geometric presentation.

Ryall is an excellent teacher, providing clear, detailed instructions for each dish. Recipes are built to be adaptable, highlighting Ballymaloe's commitment to seasonality and fresh local ingredients. His thoughtful advice appears throughout the book, revealing the best method for whisking egg whites, serving tips for adding major & 'wow' factor, and more.

作者简介

JR Ryall是爱尔兰科克郡Ballymaloe之家的糕点厨师。他从15岁起就在那里工作，并在2010年接过了监督甜点菜单的重任。每年，他都要旅行两个月，在世界各地寻找新的烹饪理念。他还在The River Cafe、Ottolenghi、Chez Panisse和Tartine Bakery以及其他受人尊敬的餐厅上演过。

JR Ryall is the pastry chef at Ballymaloe House in County Cork, Ireland. He has been working there since the age of fifteen and in 2010 took the reins to oversee the dessert menu. Each year, he travels for two months in search of new culinary ideas around the world. He has also staged at The River Cafe, Ottolenghi, Chez Panisse, and Tartine Bakery, among other esteemed restaurants.