5th Edition
Paperback (27 Sep 2002)
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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.
| ISBN: | 9780471405252 |
| Publisher: | Wiley |
| Imprint: | John Wiley & Sons, Inc. |
| Pub date: | 27 Sep 2002 |
| Edition: | 5th Edition |
| DEWEY: | 641.815 |
| DEWEY edition: | 21 |
| Language: | English |
| Number of pages: | 323 |
| Weight: | 464g |
| Height: | 156mm |
| Width: | 234mm |
| Spine width: | 20mm |
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