Fundamental techniques of classic pastry arts, the
Auteur :
Choate, Judith / The French Culinary Institute
Éditeur :
Stewart, Tabori & Chang Inc
ISBN :
9781584798033
Date de publication :
1 nov. 2009
Dimensions :
23,6 x 26,2 x 4,8 cm
Poids :
2640 g
Langue :
Anglais
Pays d'origine :
USA
Presents chapters on classic categories of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes and petits fours. This book offers an overview of the required techniques, followed by dozens of recipes. It features hundreds of colour photographs, insider tips and information on tools and ingredients.