The fundamental techniques of classic pastry arts

The fundamental techniques of classic pastry arts

Judith Choate

Book - 2009

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Subjects
Desserts.
Pastry.
Cooking, French.
Published
New York, NY : Stewart, Tabori & Chang [2009]
Language
English
Corporate Author
French Culinary Institute (New York, N.Y.)
Main Author
Judith Choate (-)
Corporate Author
French Culinary Institute (New York, N.Y.) (-)
Other Authors
Matthew Septimus (-)
Physical Description
512 pages : color illustrations ; 24 x 26 cm
Bibliography
Includes bibliographical references and index.
ISBN
9781584798033
  • Introduction to the professional pastry kitchen
  • Ingredients commonly used in pastry making
  • Tartes: an overview of basic French tart doughs
  • Pâte à choux: an overview of cream puff dough
  • Pâte feuilletée: an overview of puff pastry
  • Crèmes et flans: an overview of creams and custards
  • Pains et viennoiseries: an overview of breads and pastries
  • Gâteaux: an overview of cakes
  • Petits fours: an overview of small fancy cookies, cakes, and confections.

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