The Patissier's Art

Professional Breads, Cakes, Pies, Pastries and Puddings

George Karousos, etc., Bradley John Ware, Theodore H. Karousos (Autoren)

Buch | Softcover

320 Seiten

1998 | New edition
John Wiley & Sons Inc (Verlag)
978-0-471-31878-1 (ISBN)

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This text combines a treasury of baking and other dessert recipes with a complete guide to procedures, equipment, and ingredients used by a professional restaurant or hotel patissier. It contains 800 recipes which reflect current tastes and trends.

The Art of Pastry; French Pastry and Vienna Pastry; Petits Fours and Fancy Cakes; Puddings, Sweets, and Sauces; Cakes, Pies, Muffins, and Griddle Cakes; Ice Creams, Water Ices, and Sherbets; Bread and Rolls; Glossary; Index.

Erscheint lt. Verlag	25.3.1999
Zusatzinfo	16 colour photographs, glossary
Verlagsort	New York
Sprache	englisch
Maße	202 x 255 mm
Gewicht	709 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
ISBN-10	0-471-31878-7 / 0471318787
ISBN-13	978-0-471-31878-1 / 9780471318781
Zustand	Neuware