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Baking and Pastry

The Culinary Institute of America

10 valutazioni da GoodReads
ISBN 10: 0470928654 / ISBN 13: 9780470928653
Editore: Wiley John & Sons Apr 2015, 2015
Nuovi Condizione Neu Buch
Da Rhein-Team Lörrach Ivano Narducci e.K. (Lörrach, Germania) Quantità: 1
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Neuware - The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated 1116 pp. Englisch. Codice inventario libreria 9780470928653

Su questo libro:

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The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated

Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up?to?date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special?occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market.

  • Named "Best Book: Professional Kitchen" at the International Association of Culinary Professionals (IACP) Cookbook Awards
  • Established by its first two editions as a lifelong kitchen reference for professional pastry chefs
  • Includes more than 900 recipes and 645 color photographs and illustrations

Sinossi: Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals in this third edition. Compiled by a team of expert baking and pastry professionals from The Culinary Institute of America, this text offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, souffls, and chocolates. This new edition improves upon the last with the addition of hundreds of new recipes, photographs, and illustrations, and revised and up-to-date information on creating spectacular breads and desserts. New content includes sustainability and seasonality, new trends in plated desserts and wedding and special occasion cakes, and more information on, savory and breakfast pastries, volume production, and dcor techniques. With nearly 900 recipes and 645 photos and illustrations (324 all-new to this edition and 321 pick-up ones) this is among the most comprehensive kitchen references available for professional pastry chefs and baking and pastry students.

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Dati bibliografici

Titolo: Baking and Pastry

Casa editrice: Wiley John & Sons Apr 2015

Data di pubblicazione: 2015

Legatura: Buch

Condizione libro: Neu

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Libreria Rhein-Team Lörrach Ivano Narducci e.K.
Indirizzo: Lörrach, Germania

Libreria AbeBooks dal 11 gennaio 2012
Valutazione Libreria 5 stelle


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