| #4510191 in Books | 1993-11-30 | Original language:English | PDF # 1 | 9.65 x.59 x7.40l, | File type: PDF | 246 pages||0 of 0 people found the following review helpful.| Great Book for the Professional|By Adalbert|I read this book several years ago. The material in it is very well organized and detailed. The techniques are clearly layed out and explained. There is a section on sugar sculpting that would prove very useful for the professional pastry chef. Although the sections are great and the book has many recipies, this is definetely a book f|From the Publisher|A comprehensive guide which relates the theory and history of pastrywork to practical work in the training kitchen and catering industry. Contains an unparalleled range of recipes accompanied by easy-to-follow, detailed instructions. Includes
A comprehensive guide which relates the theory and history of pastrywork to practical work in the training kitchen and catering industry. Contains an unparalleled range of recipes accompanied by easy-to-follow, detailed instructions. Includes pictorial step-by-step guidelines to preparation; many finished dishes are illustrated in color. Also features a fully illustrated section on the rare skill of ice carving.
You can specify the type of files you want, for your gadget.Complete Pastrywork Techniques | Ildo Nicolello. A good, fresh read, highly recommended.
