Basic Pastrywork Techniques

L.G. Nicolello, J. Dinsdale (Autoren)

Buch | Softcover

239 Seiten

1993 | 2nd edition
John Wiley & Sons Inc (Verlag)
978-0-470-23349-8 (ISBN)

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A simple yet thorough introduction to pastrywork technique and theory. This is not a recipe book but uses recipes to illustrate particular points. Details the ingredients, methods and equipment used by pastry cooks. Deals with the principles of practice and techniques of production as well as the recognition of mistakes, explaining how to correct them.

Verlagsort	New York
Sprache	englisch
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
ISBN-10	0-470-23349-4 / 0470233494
ISBN-13	978-0-470-23349-8 / 9780470233498
Zustand	Neuware