In addition to understanding basic pastry methods and techniques, pastry chefs must also master the basic - formulas, - or recipes, that underlie their craft (for example, puff pastry, which can be used to create everything from turnovers and napoleons to brie en croûte). This book brings together close to 200 baking and pastry formulas in a single, indispensable reference.
- ISBN10 0471405256
- ISBN13 9780471405252
- Publish Date 27 September 2002
- Publish Status Active
- Publish Country US
- Imprint John Wiley & Sons Inc
- Edition 5th Edition
- Format Paperback
- Pages 336
- Language English