Choate, Judith <br/><br/>
The fundamental techniques of classic pastry arts 
 Techniques of classic pastry arts 
Judith Choate 
 - New York   Stewart, Tabori & Chang  2009 
 - 512 p.   col. ill.   24 x 26 cm 
<br/><br/>Includes bibliographical references (p. 592-592) and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>1584798033 9781584798033 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Desserts.<br/>Pastry.<br/>Cooking, French.
<br/><br/><label>Dewey Class. No.: </label>641.865 CHO