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ZOOM The Art of Making Great Pastries
Sold Out (Older Mac) (Retail) (PASTRIESMR)

Arome Interactive / Cambrix Publishing / Global Star Software

Reference

Ratings:

4 ½ stars from Multimedia World

3 1/2 stars from CD-ROM Today

Mastering the Techniques of Baking Gourmet Pastry

The Art of Making Great Pastries is an invaluable addition to your culinary library. Using clear and simple, step by step instructions, we reveal the secrets of professional European pastry chefs and provide you with the opportunity to finally master the techniques of baking.

This unique learning experience incorporates state of the art videos, narration, graphics and textual explanations, to help you progress easily and quickly from basic to advanced techniques. With over 180 videos demonstrating both individual steps and entire techniques, we recreate the enviroment of a private cooking class and help you to obtain the best results.

This disc contains over 100 recipes, together with 25 elementary techniques which form the basis for these and thousands of other pastry recipes. You can choose the recipes through a variety of options, including a table questionnaire which allows you to specify the type of dessert you require, and then indicates the appropriate recipe.

In addition, the disc provides information on fruits and basic ingredients, so that you discover their history, distinguishing features and the dishes they complement.

Learn to prepare exquisite desserts

Select a pastry by category

Accompanied by beautiful classical music

Recipes inspired by the well known Thuries magazine of France

Requirements:

Reviews:

Multimedia World, April 1995

"You're hosting your first dinner party and you want to impress your guests with some culinary expertise. The problem is, you have none. Fortunately, Arome Interactive and Cambrix Publishing's series of cooking guides can help even neophyte chefs create elegant dishes that should please the most discriminating palates. More than simply a collection of recipes, these interactive CD-ROMs also teach cooking techniques using clearly written instructions and video demonstrations.

"The first two titles in the series are The Art of Making Great Pastries and The Four Seasons of Gourmet French Cuisine.

"Four Seasons and Great Pastries offer over 100 recipes divided into categories. Each recipe includes lists of ingredients, utensils needed, degree of difficulty, cost range, and preparation and cooking times, all of which can be printed as hard copy...

"Great Pastries is structured a bit differently, based on the concept that gourmet desserts are built upon combinations of basic components, like meringues, brioches, and mousses. So almost a quarter of the recipes are for these building blocks, many of which can also be served by themselves, as well as in combination with other ingredients.

" In addition, Great Pastries provides more of a step-by-step approach to its instructions than Four Seasons does. Each stage of the preparation features its own video clip. Four Seasons provides clips for only certain techniques. But with both titles, Arome's designers provide what amounts to a cooking school on a CD-ROM"

CD-ROM Today, May 1995

"The slide show in The Art of Making Great Pastries is enough to send anyone into a sugar coma. In other words, don't pick up this disc if you're trying to avoid sweets. Do buy this CD-ROM if you're looking for a complete guide to the most sinful desserts ever concocted.

"No one does the final course like the great French pastry chefs, and all of their classics are here. First, learn the basic techniques of preparing your own creams, cakes, and doughs. Then select a recipe to try. If you'd like to know more about a specific ingredient, Great Pastries offers a glossary of tips on basic items such as chocolate, coconut, and berries. If you need help choosing a dessert, use the search tool to select a recipe according to ingredients, time, and skill level.

"In the end, don't worry if your Napoleons don't look quite right the first time. When it comes to desserts, you can almost always eat the evidence."



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