The Patissier's Art
John Wiley & Sons Inc (Verlag)
978-0-471-59716-2 (ISBN)
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This fully illustrated guide to professional patissiere provides a treasury of classic and contemporary recipes. The authors of "American Regional Cooking for 8 or 50" have created a resource of recipes ranging from simple, easy-to-prepare desserts to more complex gourmet creations. Including 800 recipes, the book also contains nutritional tables and conversion charts as well as a glossary of ingredients.
THE ART OF PASTRY; FRENCH PASTRY: French Pastry (Puff Paste); French Pastry (Cream Puff Paste); French Pastry; Buttercreams; Frangipane; Meringue; Pastry Cream; French Fruit Tarts; French Sweet Dough Products; Petits Fours Glace; Fancy Cakes; Petits Fours Secs; PUDDINGS, COLD SWEETS, HOT SWEETS, AND SWEET SAUCES: Boiled Puddings; Cold Sweets; Hot Sweets; Fritters and Pancakes; Cup Custards and Others; Sweet Sauces; Stewed Fruits: CAKES, PIES, MUFFINS AND GRIDDLE CAKES; Doughnuts and Crullers; Waffles and Griddle Cakes; ICE CREAM, SHERBET, FROZEN SWEETS, AND FRUITS SERVED WITH ICE CREAM: Frozen Sweets; Frozen Puddings; Bombes; Coupes; Mousses; Biscuits Glace; Souffle Glace; Floating Hearts; Parfaits; BREADS AND ROLLS: Breads and Rolls; Sweet Dough.
| Erscheint lt. Verlag | 14.6.1994 |
|---|---|
| Zusatzinfo | colour photographs, charts, tables, glossary |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 208 x 258 mm |
| Gewicht | 964 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-471-59716-3 / 0471597163 |
| ISBN-13 | 978-0-471-59716-2 / 9780471597162 |
| Zustand | Neuware |
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