Buch, Englisch, 1020 Seiten, Format (B × H): 228 mm x 285 mm, Gewicht: 2710 g
Fundamentals of Baking and Pastry
Buch, Englisch, 1020 Seiten, Format (B × H): 228 mm x 285 mm, Gewicht: 2710 g
ISBN: 978-0-471-35925-8
Verlag: John Wiley & Sons Inc
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
1. Mise en Place.
2. Basic Doughs.
3. Yeast Breads.
4. Flatbreads, Crackers and Rolls.
5. Breakfast Breads and Pastries.
6. Cookies.
7. Tarts, Pies, Cobblers and Crisps.
8. Tea Cakes, Pound Cakes, Muffins and Other Quick Breads.
9. Sponge Cakes and Cake Bases.
10. Basic Chocolate Work and Decorating Techniques.
11. Decorated Cakes.
12. Individual Pastries.
13. Plated Desserts.
14. Ice Cream and Sorbets.
15. Custards, Puddings, Mousses, Charlottes and Bavarois.
16. Sauces, Syrups, and Fillings.
Appendix A: Ingredients.
Appendix B: Equipment.
Appendix C: Weights, Measures, and Yields.
Index.