Reposteria Christophe Felder Pdf 29
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Reposteria Christophe Felder Pdf 29: A Guide to the Master PÃtissier's Recipes
If you are a fan of French pastry, you may have heard of Christophe Felder, a renowned pÃtissier chocolatier glacier confiseur who has worked at prestigious establishments such as Fauchon, Guy Savoy and the Crillon hotel. He is also the author of several books on pastry, including the best-selling PÃtisserie!, which has sold over 1.3 million copies worldwide[^6^].
But did you know that he also has a book on Spanish pastry, called Reposteria This book, published in 2012, features more than 200 recipes of traditional and modern desserts from Spain, such as churros, flan, crema catalana, turron, roscon de reyes and more. The book is written in Spanish and illustrated with beautiful photos by Laurent Fau.
If you want to get a taste of Reposteria, you can download a PDF version of the book for free from some websites[^1^] [^2^] [^3^]. However, be aware that these websites may not be authorized by the publisher or the author, and may contain viruses or malware. The PDF file is also quite large (about 300 MB) and may take some time to download.
A better option would be to buy the original book from a reputable online store or a local bookstore. The book is available in hardcover and paperback formats, and costs around 29 euros. You can also find other books by Christophe Felder in French, English and Japanese.
Whether you choose to download the PDF or buy the book, you will surely enjoy learning from Christophe Felder's expertise and creativity. He is not only a master of French pastry, but also a lover of Spanish culture and cuisine. As he says in the introduction of Reposteria: \"Spain is a country that I adore, where I have many friends and where I always feel at home\".
Spanish pastry has a long and rich history, influenced by various cultures and traditions. Some of the earliest pastries in Spain were introduced by the Romans, who brought honey cakes and cheese pies. Later, the Moors brought almonds, citrus fruits, spices and sugar, which became essential ingredients for many desserts. The Jews also contributed with their pastries made with nuts, honey and sesame seeds.
During the Middle Ages, Spanish pastry was mainly produced in monasteries and convents, where nuns and monks experimented with different recipes and techniques. Some of the most famous pastries from this period are torrijas (bread soaked in milk and honey, fried and sprinkled with cinnamon), rosquillas (ring-shaped doughnuts) and buÃuelos (fritters filled with cream or chocolate).
In the 16th century, Spanish pastry was enriched by the discovery of new ingredients from the Americas, such as chocolate, vanilla, corn and potatoes. Chocolate became especially popular and was used to make hot drinks, cakes and pastries. Some of the most iconic chocolate pastries in Spain are churros (long strips of fried dough dipped in hot chocolate) and chocolate con churros (a thick chocolate pudding topped with churros).
Today, Spanish pastry is diverse and regional, reflecting the different tastes and preferences of each area. Some of the most popular pastries in Spain are crema catalana (a custard cream with a caramelized crust), tarta de Santiago (an almond cake with a cross of Saint James on top), ensaimada (a spiral-shaped pastry from Mallorca), turrÃn (a nougat made with honey and almonds or hazelnuts) and flan (a caramel custard). 061ffe29dd
