[PDF.75mf] The Fundamental Techniques of Classic Pastry Arts

The Fundamental Techniques of Classic Pastry Arts

[PDF.wh18] The Fundamental Techniques of Classic Pastry Arts

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 | #138046 in Books |  imusti |  2009-11-01 | Original language:English | PDF # 1 |  9.00 x2.00 x10.00l,5.77 | File type: PDF | 512 pages

 | Stewart Tabori Chang

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||2 of 2 people found the following review helpful.| For serious bakers & pastry chefs|By Leslie CS|This book is indispensable for serious bakers and pastry chefs. Part textbook and part recipe book, this is as much fun to read as to work with the recipes. Every tool and ingredient is given a thorough explanation and history. Absolutely wonderful!|0 of 0 people found the following review helpful.| I sh|About the Author|

For more than 20 years, The French Culinary Institute in Manhattan has been teaching the fundamentals of Western cuisine through its “Total Immersion” curriculum. With a world-class faculty, including deans Jacques Pépin, Alai

An indispensable addition to any serious home baker’s library, The Fundamental Techniques of Classic Pastry Arts covers the many skills an aspiring pastry chef must master. Based on the internationally lauded curriculum developed by master pâtissier Jacques Torres for New York’s French Culinary Institute, the book presents chapters on every classic category of confection: tarts, cream puffs, puff pastry, creams and custards,...

You easily download any file type for your device.The Fundamental Techniques of Classic Pastry Arts   |  French Culinary Institute, Judith Choate. Which are the reasons I like to read books. Great story by a great author.

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