A clear and well-illustrated book on both the theory and practice of all aspects of professional baking. Over 400 recipes and 200 drawings and photographs describe fine quality bakery and dessert products, including breads, pies, cakes, pastries, custards, meringues, souffles, puddings, frozen deserts, and decorative work. Special sections on exotic decorative work cover techniques such as pulled sugar and pastillage.
- ISBN10 047181444X
- ISBN13 9780471814443
- Publish Date 25 February 1985
- Publish Status Out of Stock
- Publish Country US
- Imprint John Wiley & Sons Inc
- Format Hardcover
- Pages 346
- Language English