The Professional Pastry Chef

The Professional Pastry Chef

Fundamentals of Baking and Pastry

Book - 2002 | 4th ed.
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Publisher: New York : J. Wiley, c2002.
Edition: 4th ed.
ISBN: 9780471359258
0471359254
Characteristics: xvii, 1020 p., [24] p. of plates : ill. (some col.) ; 29 cm.
Additional Contributors: Friberg, Amy Kemp
Contents: Mise en place
Basic doughs
Yeast breads
Flatbreads, crackers, and rolls
Breakfast breads and pastries
Cookies
Tarts, pies, cobblers, and crisps
Tea cakes, pound cakes, muffins, and other quick breads
Sponge cakes and cake bases
Basic chocolate work and decorating techniques
Decorated cakes
Individual pastries
Plated desserts
Ice cream and sorbets
Custards, puddings, mousses, charlottes, and Bavarian creams
Sauces, syrups, and fillings
Appendix A: Ingredients
Appendix B: Equipment
Appendix C: Weights, measures, and yields.

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roamingwidgeteer
Jun 07, 2008

Fantastic book. If I could only have one cookbook in my kitchen (heaven forbid!) - this would be it. Every single recipe works, with excellent information explaining the "how" and "why". Highly recommended.

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roamingwidgeteer
Jun 07, 2008

roamingwidgeteer thinks this title is suitable for All Ages

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