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The fundamental techniques of classic pastry arts

this guide covers the many skills an aspiring pastry chef must master. It presents chapters on every classic category of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes and petits fours.

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Detail Information

Series Title

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Call Number

641.865 Cho f

Publisher

New York : Stewart, Tabori & Chang., 2009

Collation

512 p. ; 24 cm.

Language

ISBN/ISSN

9781584798033

Classification

641.865

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Cooking, French
PASTRY
DESSERTS

Specific Detail Info

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Statement of Responsibility

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