Publisher's Synopsis
"Will help every pastry chef make the last course the most memorable."—The National Culinary Review
"For anyone serious about the science behind dessert, this book is a must."—Chocolatier
The Patissier′s Art is a sumptuous step–by–step guide to the preparation of hundreds of classic and contemporary pastries and desserts—from simple, fast–and–easy puddings and pies to some of the most devilishly difficult gourmet masterpieces ever devised. A comprehensive reference for professional chefs, advanced culinary students, and serious amateurs, it features:
- 800 recipes for baked goods and desserts suitable for every taste and every conceivable occasion
- Complete, detailed instructions on the procedures, equipment, and ingredients used by top dessert chefs
- A glossary of desserts and ingredients
- 16 pages of full–color photographs
