The fundamental techniques of classic pastry arts
INITIAL_TITLE_SRCH:
The fundamental techniques of classic pastry arts
AUTHOR:
Choate, Judith
Septimus, Matthew
Weiss, Luisa
French Culinary Institute
ISBN:
9781584798033
PUBLICATION_INFO:
New York : Stewart, Tabori & Chang, 2009
PHYSICAL_DESC:
512 p. : ill. ; 24 x 26 cm
GENERAL_NOTE:
Includes bibliographical references and index
CONTENTS:
Introduction to the professional pastry kitchen -- Ingredients commonly used in pastry making -- Tartes: an overview of basic French tart doughs -- Pa?te a? choux: an overview of cream puff dough -- Pa?te feuilleteê: an overview of puff pastry -- Cre?mes et flans: an overview of creams and custards -- Pains et viennoiseries: an overview of breads and pastries -- Ga?teaux: an overview of cakes -- Petits fours: an overview of small fancy cookies, cakes, and confections.
ADDED_CORPORATE_AUTHOR:
SUBJECT:
| Pastry |
| Desserts |
| Cooking, French |