TY  - BOOK
ED  - Cordon Bleu (School : Paris, France)
TI  - Patisserie & baking foundations: classic recipes 
SN  - 9781439057179 (spiralbound) :
U1  - 641.8'65 23
PY  - 2012///
CY  - Clifton Park, N.Y.
PB  - Delmar Cengage Learning
KW  - Pastry
KW  - Cake
KW  - Food and Drink
KW  - eflch
N2  - Written by the internationally known chefs of Le Cordon Bleu International, this is a thorough introduction to classic French patisserie techniques. The book takes readers through the evolution of French pastry from the earliest preparations, through 20th century decadence, and on to modern technology's influence on today's chefs
ER  -