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The fundamental techniques of classic pastry arts Judith Choate

By: Contributor(s): Material type: TextTextPublication details: New York Stewart, Tabori & Chang 2009Description: 512 p. col. ill. 24 x 26 cmISBN:
  • 1584798033
  • 9781584798033
Other title:
  • Techniques of classic pastry arts
Subject(s): DDC classification:
  • 641.865 CHO 22
Contents:
Introduction to the professional pastry kitchen -- Ingredients commonly used in pastry making -- Tartes: an overview of basic French tart doughs -- Pâte à choux: an overview of cream puff dough -- Pâte feuilletée: an overview of puff pastry -- Crèmes et flans: an overview of creams and custards -- Pains et viennoiseries: an overview of breads and pastries -- Gâteaux: an overview of cakes -- Petits fours: an overview of small fancy cookies, cakes, and confections.
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Holdings
Item type Current library Collection Call number Status Date due Barcode
Reference Reference PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG Reference REF 641.865 CHO (Browse shelf(Opens below)) Available 0010705

Includes bibliographical references (p. 592-592) and index.

Introduction to the professional pastry kitchen -- Ingredients commonly used in pastry making -- Tartes: an overview of basic French tart doughs -- Pâte à choux: an overview of cream puff dough -- Pâte feuilletée: an overview of puff pastry -- Crèmes et flans: an overview of creams and custards -- Pains et viennoiseries: an overview of breads and pastries -- Gâteaux: an overview of cakes -- Petits fours: an overview of small fancy cookies, cakes, and confections.

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