The fundamental techniques of classic pastry arts / The French Culinary Institute with Judith Choate.
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TextPublication details: New York ; London : Stewart, Tabori & Chang, 2009Description: 496 p. : col. ill. ; 26 cmISBN: 9781584798033 (hbk.) :; 1584798033 (hbk.) :Subject(s): Pastry | Cookery, FrenchDDC classification: 641.8'65 Summary: An indispensable addition to any serious home baker's library, 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.
| Item type | Current library | Home library | Shelving location | Class number | Status | Date due | Barcode | Item reservations | |
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.865 CHO (Browse shelf(Opens below)) | Available | 06057829 |
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Includes bibliographical references.
An indispensable addition to any serious home baker's library, 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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