The Fundamental Techniques of Classic Pastry Arts.
by
French Culinary Institute, French Culinary.
ISBN
:
9781613122716
Title
:
The Fundamental Techniques of Classic Pastry Arts.
Author
:
French Culinary Institute, French Culinary.
Personal Author
:
French Culinary Institute, French Culinary.
Physical Description
:
1 online resource (964 pages)
Contents
:
Intro -- Copyright Page -- Title Page -- Contents -- Foreword -- Introduction -- Sessions -- 1 Introduction to the Professional Pastry Kitchen -- 2 Ingredients Commonly Used in Pastry Making -- 3 Tartes: An Overview of Basic French Tart Doughs -- 4 Pâte à Choux: An Overview of Cream Puff Dough -- 5 Pâte Feuilletée: An Overview of Puff Pastry -- 6 Crèmes et Flans: An Overview of Creams and Custards -- 7 Pains et Viennoiseries: An Overview of Breads and Pastries -- 8 Gâteaux: An Overview of Cakes -- 9 Petits Fours: An Overview of Small Fancy Cookies, Cakes, and Confections -- References -- Glossary -- Conversion Charts -- Acknowledgments -- Index of Searchable Terms.
Local Note
:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2022. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
Subject Term
:
Desserts.
Pastry.
Cooking, French.
Added Author
:
Choate, Judith.
Format
:
Electronic Resources
Electronic Access
:
Publication Date
:
2009
Publication Information
:
New York, NY :
Stewart, Tabori & Chang,
2009.
©2009.
| Shelf Number | Material Type | Copy | Shelf Location | Status |
|---|
| 641.865 | 1:E-BOOK | 1 | 1:ON-DEMAND | Browse online or request access to ebook |