The fundamental techniques of classic pastry arts Judith Choate

By:

Choate, Judith

Contributor(s):

French Culinary Institute (New York, N.Y.)

Material type: Text

TextPublication 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	PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG Reference	REF	641.865 CHO (Browse shelf(Opens below))	Available		0010705

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Previous	641.815 CUL Baking and pastry mastering the art and craft	641.815 FUN The fundamental techniques of classic bread baking	641.815 PRO Professional baking	641.865 CHO The fundamental techniques of classic pastry arts	641.86539 GAR Professional cake decorating	641.874 BRO The complete bartender's guide	641.874 COS The cocktail handbook/	Next

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

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