The fundamental techniques of classic pastry arts / The French Culinary Institute [with] Judith Choate ; photographs by Matthew Septimus.
by
Choate, Judith.
ISBN
:
9781584798033
Title
:
The fundamental techniques of classic pastry arts / The French Culinary Institute [with] Judith Choate ; photographs by Matthew Septimus.
Author
:
Choate, Judith.
Personal Author
:
Choate, Judith.
Publication Information
:
New York : Stewart, Tabori & Chang, c2009.
Physical Description
:
512 p. : col. ill. ; 24 cm.
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.
Subject Term
:
Desserts.
Pastry.
Cooking, French.
Added Corporate Author
:
French Culinary Institute (New York, N.Y.)
Format
:
Books
Electronic Access
:
Publication Date
:
2009
Publication Information
:
New York : Stewart, Tabori & Chang, c2009.
| Shelf Number | Material Type | Copy | Shelf Location | Status |
|---|
| 641.865 CHO | Book | 1 | Standard shelving location | Standard shelving location |