| Author: | Linda K. Jackson, Jennifer Evans Gardner | ISBN: | 9781423625827 |
| Publisher: | Gibbs Smith | Publication: | August 1, 2012 |
| Imprint: | Gibbs Smith | Language: | English |
| Author: | Linda K. Jackson, Jennifer Evans Gardner |
| ISBN: | 9781423625827 |
| Publisher: | Gibbs Smith |
| Publication: | August 1, 2012 |
| Imprint: | Gibbs Smith |
| Language: | English |
Meringue isn’t just magical. It’s mysterious. No one can quite agree on its origins (and here’s a hint: it wasn’t invented in France). While most food historians confirm Marie Antoinette’s love of meringues, some say that meringue goes back to a much earlier date . . . and that it was invented in England, of all places. We know one thing for certain: meringue is deceptively simple, and once you know the basics, you can create sweet magic with meringue cookies, Pavlovas, pies, tarts—even marjolaines and dacquoises.
Meringue isn’t just magical. It’s mysterious. No one can quite agree on its origins (and here’s a hint: it wasn’t invented in France). While most food historians confirm Marie Antoinette’s love of meringues, some say that meringue goes back to a much earlier date . . . and that it was invented in England, of all places. We know one thing for certain: meringue is deceptively simple, and once you know the basics, you can create sweet magic with meringue cookies, Pavlovas, pies, tarts—even marjolaines and dacquoises.
