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My Paleo Patisserie: Gluten Free and Paleo-Inspired Pastries

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My Paleo Patisserie gathers all of the rich heritage, exquisite elegance, and rustic beauty of traditional patisserie baking and seamlessly melds it with the gluten-free and Paleo-inspired diet. Drawing on over two decades of experience in traditional and modern patisserie baking, Jenni Hulet brings the spirit of patisserie baking alive in this lavishly photographed collect My Paleo Patisserie gathers all of the rich heritage, exquisite elegance, and rustic beauty of traditional patisserie baking and seamlessly melds it with the gluten-free and Paleo-inspired diet. Drawing on over two decades of experience in traditional and modern patisserie baking, Jenni Hulet brings the spirit of patisserie baking alive in this lavishly photographed collection of recipes. Each section of My Paleo Patisserie introduces and adapts the fundamental elements and techniques of traditional patisserie baking for the grain-free baker. With dozens of beloved culinary standards and hundreds of potential recipe combinations, My Paleo Patisserie is an indispensable resource of creative confectionery for the grain-free baker.


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My Paleo Patisserie gathers all of the rich heritage, exquisite elegance, and rustic beauty of traditional patisserie baking and seamlessly melds it with the gluten-free and Paleo-inspired diet. Drawing on over two decades of experience in traditional and modern patisserie baking, Jenni Hulet brings the spirit of patisserie baking alive in this lavishly photographed collect My Paleo Patisserie gathers all of the rich heritage, exquisite elegance, and rustic beauty of traditional patisserie baking and seamlessly melds it with the gluten-free and Paleo-inspired diet. Drawing on over two decades of experience in traditional and modern patisserie baking, Jenni Hulet brings the spirit of patisserie baking alive in this lavishly photographed collection of recipes. Each section of My Paleo Patisserie introduces and adapts the fundamental elements and techniques of traditional patisserie baking for the grain-free baker. With dozens of beloved culinary standards and hundreds of potential recipe combinations, My Paleo Patisserie is an indispensable resource of creative confectionery for the grain-free baker.

30 review for My Paleo Patisserie: Gluten Free and Paleo-Inspired Pastries

  1. 4 out of 5

    Suzanne Barrett

    This was a long anticipated book from Urban Poser blogger and chef Jenni Hulet. Suffering from an autoimmune condition in 2010, Ms. Hulet went from active mom, yoga instructor and chef to being barely able to get out of bed. Over a course of tests, Jenni’s condition was diagnosed and she began a course of recovery. Now she delights in creating beautiful and tasty delicacies for those who also suffer from such conditions. My Paleo Patisserie is a stunning hardcover book by Victory Belt Publishing. This was a long anticipated book from Urban Poser blogger and chef Jenni Hulet. Suffering from an autoimmune condition in 2010, Ms. Hulet went from active mom, yoga instructor and chef to being barely able to get out of bed. Over a course of tests, Jenni’s condition was diagnosed and she began a course of recovery. Now she delights in creating beautiful and tasty delicacies for those who also suffer from such conditions. My Paleo Patisserie is a stunning hardcover book by Victory Belt Publishing. Beautifully photographed, this book is a must for your baking collection. I love Jenni’s reasons for creating her book, listed in the Why Paleo Patisserie section. The Food as a Common Language theme resonated with me as did the Artisan Approach. Other short sections include helpful tips and weight versus volume in the Getting Started section. Other sections discuss various ingredients and the equipment required. Other short sections include helpful tips and weight versus volume in the Getting Started section. Other sections discuss various ingredients and the equipment required. Chapters 1 through 9 cover Fillings, Frostings and Glazes, Choux Pastry, Tarts (my favorite dessert), Cakes, Cookies, Ice Cream and Frozen Desserts, Marshmallows and Savory Pastries. As a Primal/Paleo follower and avid culinary artist I was excited to try some of Jenni’s creations to upgrade my own grain-free dishes. After looking over some of the outstandingly beautiful and creative desserts, I, too, wanted to see if I could create dishes as beautiful and tasty as Jenni’s. My first foray into Patisserie was Jenni’s gorgeous and oh-so-tasty Citron Tart (p. 114). Made with a nut-free crust and lemon curd, the result is as delicious as it is beautiful. I’m a fan of lemon curd, and this one is made with honey or maple syrup for sweetener. To say we loved it is an understatement! If eclairs or cream puffs are your passion, there’s a section with many flavors and shapes; I particularly liked the Double Chocolate Blackberry Cream Puffs (p. 95) made using Chocolate Choux Buns (p. 76) and Chocolate Whipped Cream (p. 49) which is coconut cream for those with a casein intolerance. They are not only delicious, but a sight to behold, and every bit as artistic as any wheat flour confection. Another outstanding recipe is the Italian Almond Cookies (p. 175). We love these almond flour and maple sugar morsels for our afternoon tea, and so will you. While none of the recipes is difficult for an experienced cook, some are certainly more involved. It’s definitely a book for someone who loves the creative process and appreciated perfection. But don’t shy away from it just because you might feel it’s too advanced. Every method used here has easy-to-follow how-to tips to guide you through. Mr. Hulet’s expertise and culinary skills shine in the breathtakingly beautiful book. I highly recommend it to anyone intrigued with beauty, great taste and looking for thoroughly professional results.

  2. 4 out of 5

    Punk

    A beautiful cookbook that encourages you to use it in a modular kind of way. It starts with a base recipe, like pâte à choux, then offers a bunch of creams, glazes, curds, and jams to go with it, then at the end of the chapter there's a checklist where you can mix and match pastries and fillings. Hulet does the same thing with cakes and tarts and their various fillings and frostings. She wants to encourage experimentation, but she still gives plenty of her own recipes, so you can just follow tho A beautiful cookbook that encourages you to use it in a modular kind of way. It starts with a base recipe, like pâte à choux, then offers a bunch of creams, glazes, curds, and jams to go with it, then at the end of the chapter there's a checklist where you can mix and match pastries and fillings. Hulet does the same thing with cakes and tarts and their various fillings and frostings. She wants to encourage experimentation, but she still gives plenty of her own recipes, so you can just follow those if you don't want to deal with all those options. The book also covers savory bakes, dairy-free ice creams and sorbets, and marshmallows. An entire chapter on marshmallows! Which I find delightful, if too much work to do myself. Then there's a section with step-by-step photo instructions for tricky techniques. The recipes don't have any grains or refined sugar. Most are dairy free. Hulet does use palm shortening or ghee, but often interchangeably, so you can probably avoid the ghee, or the shortening. Almond flour and coconut are in almost everything, along with arrowroot flour, but some recipes do give a nut-free or coconut-free option. Even without that I found a few things I could make that didn't include coconut, like the madeleines, gingersnaps, and citron tart. There are photos for nearly every recipe, and most have storage advice. Measurements are in U.S. volume and grams. The book has three indexes: an allergy index with egg-free and nut-free recipes, a photo index grouped by section, then a general index which is still very thorough. A gorgeous cookbook, and a great resource.

  3. 5 out of 5

    Sara (Sjthroughthelookingglass)

    This book, the recipes and photography are beautiful. I think this was my first Paleo cookbook which may have been a bit ambitious as many of these recipes are a little advanced. That said. Even when my eclairs turned out like flat round cookies. They still tasted amazing.

  4. 5 out of 5

    Geneviève Boisjoli

    Excellent purchase Being a former pastry chef that is now gluten free and dairy free, this cookbook reconciliated me with baking. If you don't cook or bake a lot, this book is not for you. It has some pretty exhaustive recipes and techniques. If you do bake a lot and have some pastry bases, then you should definitely buy this book. Excellent purchase Being a former pastry chef that is now gluten free and dairy free, this cookbook reconciliated me with baking. If you don't cook or bake a lot, this book is not for you. It has some pretty exhaustive recipes and techniques. If you do bake a lot and have some pastry bases, then you should definitely buy this book.

  5. 5 out of 5

    VL

    I have loved everything I've made from the book - and am constantly bookmarking more recipes to try! A lovely book to read through (and daydream about lovely, kid-free days in the kitchen hahaha). Beautiful photos, easy instructions, etc. I have loved everything I've made from the book - and am constantly bookmarking more recipes to try! A lovely book to read through (and daydream about lovely, kid-free days in the kitchen hahaha). Beautiful photos, easy instructions, etc.

  6. 4 out of 5

    Therese Fisher

    I would give this book more stars if I could.

  7. 5 out of 5

    Nicola Mawhinney

    Good option for those who are gluten and nut free This book contains some excellent gluten free recipes and also offers nut free alternatives which was the main reason for purchasing as most other paleo/gf cookbooks rely on nut flours. The range of recipes is extensive and I would recommend this book.

  8. 5 out of 5

    Palimpest Living

    Perfect balance. High end approach, but broken down in a way anyone can do with time and patience. Much easier to do than it looks at first glance. Great written and photo instructions. Variety of frostings, glazes, cakes, breads, etc. Great resource!

  9. 4 out of 5

    Dee

    I cannot begin to tell you how much I love this book. It's got great ingredients, and I've made two desserts so far. I read it cover to cover to learn the best way to use paleo ingredients. Although the recipes are inspired, it's really the processes that I found to be most helpful. I cannot begin to tell you how much I love this book. It's got great ingredients, and I've made two desserts so far. I read it cover to cover to learn the best way to use paleo ingredients. Although the recipes are inspired, it's really the processes that I found to be most helpful.

  10. 4 out of 5

    Kimberly

    Holding off on rating until I try some recipes.

  11. 5 out of 5

    Mindy

    Yum!

  12. 5 out of 5

    Tracey C.

  13. 4 out of 5

    Renee Quinn

  14. 5 out of 5

    Emily Harbison

  15. 5 out of 5

    Tara

  16. 4 out of 5

    Alana Müller

  17. 4 out of 5

    Aldene

  18. 5 out of 5

    CA

  19. 4 out of 5

    Holly Nugent

  20. 4 out of 5

    Christine Luna

  21. 5 out of 5

    Christina Saunders

  22. 4 out of 5

    Becky Day

  23. 5 out of 5

    Deanna

  24. 5 out of 5

    Lidiya

  25. 5 out of 5

    Salena

  26. 4 out of 5

    Laura

  27. 4 out of 5

    Kim

  28. 4 out of 5

    Jennifer Ottinger

  29. 4 out of 5

    Alissa

  30. 5 out of 5

    Rachel Unthank

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