Sweet School is here! - Aogyo.nt miramar obzor
The thought of publishing a book picking me for many years, less-or-more since I opened the Aogyo.nt. There was a time that even I began working on a book entirely by myself, but I quickly realized it was not exactly what I want. I wanted something sleek, polished, precise and very meticulous, and I had no doubt that there need serious cooperation to achieve it.
I know Efrat ("So what do you do all day") has been quite some time, but despite that we met for the first time less than two years ago, we had an immediate connection. One of the phone calls we had somewhere months ago, I threw her a half-court "may become a book?" And somehow miramar obzor the court became a reality and today we both hold the sweetest book around - all the pieces of the puzzle finally connected.
There is no doubt that the past year was one of the most significant years of my life, if not the most significant. This year when I turned the Aogyo.nt miramar obzor most central part in my professional life, if by now invested 100% in the blog, the last year it has become 150%. This year I worked for months with Efrat, a book he truly a dream come true for both of us.
Book quite real. It was possible to find (just about to) also stores, with our names on it flying miramar obzor proudly. A serious book with hard cover and 216 pages full of sweet recipes and beautiful pictures. Book! And I can not avoid the cliche capital-so repulsive: a book that is a child. One that required months of preparation miramar obzor and care, until he finally sees light.
Sweet School incorporates dozens of new recipes (and a few classics that I could not leave out) my photos and design alongside spectacular warrants Efrat talented miramar obzor (so talented!). This book is for everyone: those taking their first steps in the kitchen, baking enthusiasts and those who want to jurors some challenges. In addition, we tried hard to respond to everyone, so you will find quite a few recipes for gluten-free, miramar obzor vegan recipes, recipes and more fur.
This book was created four hands. We are responsible miramar obzor for everything miramar obzor in it: baking, recipe development and writing to photography and styling, miramar obzor design and especially much much thought. We have invested in this book and worked the hell out of him endlessly: we shot, baked, refurbished, designed and photographed again, we went to buy tools, miramar obzor Signno, wrote and processed - all eventually drained sweet book.
The book is published by "crown", where accompanied us throughout the process and knew to give advice and helpful tips and guide us from their vast experience. And another small trial process: Although we knew from the beginning miramar obzor that this crazy project, Efrat and I got into it and groping in the dark. When we started working with the Crown began to lighten things miramar obzor felt paved all the way, very relaxed and comfortable, thanks to the talented and professional miramar obzor women who work there.
Just before the tasting recipe book, I must say a huge thanks to Efrat, we managed the long and arduous journey that, and no doubt the sleepless nights and days of photography and baking exhausting all were equal now. Love you a lot, and I could not ask for a more amazing partner in this way
White meringue layer: 1 Protein pinch of salt 75g (1/3 cup) sugar 1/2 teaspoon vanilla extract qualitative Preparation: Dough: In a food processor with steel blade put together butter, flour, cocoa, sugar and salt and process in pulses until the mixture is crumbly . Add egg yolks and continue to process just until dough clumps begin to form. If the dough is formed not add 1-2 tablespoons of water. Transfer the dough chunks lightly floured work surface miramar obzor and some chunk of dough. Flatten the dough washer, wrap in plastic wrap and let cool for about an hour in the refrigerator. White meringue layer: mixer bowl, whip together the protein and salt. When the foam begins to form whitish Add the sugar gradually and continue beating at high speed for about 7-8 minutes, until a very stable meringue. Towards miramar obzor the end of foaming, add the vanilla. Assembly and baking: Divide the dough into 2 parts. Roll out each portion miramar obzor on a floured surface into a rectangle a thickness of about 3 mm. Spread miramar obzor evenly half of the meringue, roll them tightly and place in freezer for an hour to cool until Harold hardens. Repeat with the second part of the dough and the rest of the meringue. After Harold had difficulty Slice them in the freezer completely into slices of about 1 cm intervals and place on an oven pan lined with baking paper. Preheat oven to 170 degrees. miramar obzor Bake the cookies for about 14-18 minutes, or until meringue is golden and cookies miramar obzor stabilized. Cool completely and store in a sealed miramar obzor box at room temperature up to 4 days.
16:07:14 | 20:17
The moment I saw give released several straight I knew I would buy it and I watched in anticipation to see when it will come out. I've been here, I tried your full recipes and they were all a huge success. I have no doubt that the recipes in the book would be excellent! Best of luck! I already ordered and waiting for the book come to me.
Dvir
Respond
Innovate, congratulations! Styling looks beautiful.
Hey, first full so successfully and congratulations!
17:07:14 | 12:19
Dana
So excited ... commissioned soon as I saw the post and with trembling hands. It is clear to me that it would be in my school that you simply excellent. And little miramar obzor hope I landed the first 250 that invite all due respect to the book and the combination of two blogger I'm addicted difficult levels. Good luck and let us know along the way ran out of the first edition.
Respond
I am usually not inclined to respond, but read the blog every week without fail makes him something (even blog Efrat!) I choose carefully the cookbooks miramar obzor and baking I buy that eventually they sit on the shelf in the kitchen, waiting for me, but I sure this book will use a lot! (Of course, once I saw this post booked the same). Well done to both of the investment and that dream has become a reality! Been waiting to get the book
Hi Michal, Please face the center of the crown's orders are responsible for shipping: 02-6557822
Notice should mark wood collection
The thought of publishing a book picking me for many years, less-or-more since I opened the Aogyo.nt. There was a time that even I began working on a book entirely by myself, but I quickly realized it was not exactly what I want. I wanted something sleek, polished, precise and very meticulous, and I had no doubt that there need serious cooperation to achieve it.
I know Efrat ("So what do you do all day") has been quite some time, but despite that we met for the first time less than two years ago, we had an immediate connection. One of the phone calls we had somewhere months ago, I threw her a half-court "may become a book?" And somehow miramar obzor the court became a reality and today we both hold the sweetest book around - all the pieces of the puzzle finally connected.
There is no doubt that the past year was one of the most significant years of my life, if not the most significant. This year when I turned the Aogyo.nt miramar obzor most central part in my professional life, if by now invested 100% in the blog, the last year it has become 150%. This year I worked for months with Efrat, a book he truly a dream come true for both of us.
Book quite real. It was possible to find (just about to) also stores, with our names on it flying miramar obzor proudly. A serious book with hard cover and 216 pages full of sweet recipes and beautiful pictures. Book! And I can not avoid the cliche capital-so repulsive: a book that is a child. One that required months of preparation miramar obzor and care, until he finally sees light.
Sweet School incorporates dozens of new recipes (and a few classics that I could not leave out) my photos and design alongside spectacular warrants Efrat talented miramar obzor (so talented!). This book is for everyone: those taking their first steps in the kitchen, baking enthusiasts and those who want to jurors some challenges. In addition, we tried hard to respond to everyone, so you will find quite a few recipes for gluten-free, miramar obzor vegan recipes, recipes and more fur.
This book was created four hands. We are responsible miramar obzor for everything miramar obzor in it: baking, recipe development and writing to photography and styling, miramar obzor design and especially much much thought. We have invested in this book and worked the hell out of him endlessly: we shot, baked, refurbished, designed and photographed again, we went to buy tools, miramar obzor Signno, wrote and processed - all eventually drained sweet book.
The book is published by "crown", where accompanied us throughout the process and knew to give advice and helpful tips and guide us from their vast experience. And another small trial process: Although we knew from the beginning miramar obzor that this crazy project, Efrat and I got into it and groping in the dark. When we started working with the Crown began to lighten things miramar obzor felt paved all the way, very relaxed and comfortable, thanks to the talented and professional miramar obzor women who work there.
Just before the tasting recipe book, I must say a huge thanks to Efrat, we managed the long and arduous journey that, and no doubt the sleepless nights and days of photography and baking exhausting all were equal now. Love you a lot, and I could not ask for a more amazing partner in this way
White meringue layer: 1 Protein pinch of salt 75g (1/3 cup) sugar 1/2 teaspoon vanilla extract qualitative Preparation: Dough: In a food processor with steel blade put together butter, flour, cocoa, sugar and salt and process in pulses until the mixture is crumbly . Add egg yolks and continue to process just until dough clumps begin to form. If the dough is formed not add 1-2 tablespoons of water. Transfer the dough chunks lightly floured work surface miramar obzor and some chunk of dough. Flatten the dough washer, wrap in plastic wrap and let cool for about an hour in the refrigerator. White meringue layer: mixer bowl, whip together the protein and salt. When the foam begins to form whitish Add the sugar gradually and continue beating at high speed for about 7-8 minutes, until a very stable meringue. Towards miramar obzor the end of foaming, add the vanilla. Assembly and baking: Divide the dough into 2 parts. Roll out each portion miramar obzor on a floured surface into a rectangle a thickness of about 3 mm. Spread miramar obzor evenly half of the meringue, roll them tightly and place in freezer for an hour to cool until Harold hardens. Repeat with the second part of the dough and the rest of the meringue. After Harold had difficulty Slice them in the freezer completely into slices of about 1 cm intervals and place on an oven pan lined with baking paper. Preheat oven to 170 degrees. miramar obzor Bake the cookies for about 14-18 minutes, or until meringue is golden and cookies miramar obzor stabilized. Cool completely and store in a sealed miramar obzor box at room temperature up to 4 days.
16:07:14 | 20:17
The moment I saw give released several straight I knew I would buy it and I watched in anticipation to see when it will come out. I've been here, I tried your full recipes and they were all a huge success. I have no doubt that the recipes in the book would be excellent! Best of luck! I already ordered and waiting for the book come to me.
Dvir
Respond
Innovate, congratulations! Styling looks beautiful.
Hey, first full so successfully and congratulations!
17:07:14 | 12:19
Dana
So excited ... commissioned soon as I saw the post and with trembling hands. It is clear to me that it would be in my school that you simply excellent. And little miramar obzor hope I landed the first 250 that invite all due respect to the book and the combination of two blogger I'm addicted difficult levels. Good luck and let us know along the way ran out of the first edition.
Respond
I am usually not inclined to respond, but read the blog every week without fail makes him something (even blog Efrat!) I choose carefully the cookbooks miramar obzor and baking I buy that eventually they sit on the shelf in the kitchen, waiting for me, but I sure this book will use a lot! (Of course, once I saw this post booked the same). Well done to both of the investment and that dream has become a reality! Been waiting to get the book
Hi Michal, Please face the center of the crown's orders are responsible for shipping: 02-6557822
Notice should mark wood collection
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