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Description
Crucial formulas for baking success--an updated edition of the classic reference

What do virtually all breads and desserts have in common? They rely on baking formulas, the building block "recipes" that every serious baker must master. For example, behind every tempting napoleon lies a formula for classic puff pastry, while a truly heavenly chocolate brownie cannot exist without the knowledge of how to temper chocolate. Compiled by a veteran instructor at The Culinary Institute of America, this authoritative reference contains 200 completely up-to-date formulas using essential ingredients found in today's pastry kitchens. From American Pie Dough and Pâté Brisée to Pastry Cream and Crème Anglaise, these recipes are written in small- and large-yield versions to accommodate the needs of the serious home baker as well as the pastry chef.
Pages
336 pages
Collection
n.c
Parution
2003-01-07
Marque
Wiley
EAN papier
9780471405252
EAN PDF
9780471444176
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
336
Taille du fichier
3942 Ko
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
20,88 €

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