The Patissier's Art: Professional Breads, Cakes, Pies, Pastries and Puddings by George Karousos and Bradley J. Ware and Theodore H. Karousos

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  • ISBN 10 0471597163
  • ISBN 13 9780471597162
  • Published Jun 14 1994
  • Format Hardcover
  • Page Count 300
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons

Publishers Text

This fully illustrated guide to professional patissiere provides a treasury of classic and contemporary recipes. The authors of "American Regional Cooking for 8 or 50" have created a resource of recipes ranging from simple, easy-to-prepare desserts to more complex gourmet creations. Including 800 recipes, the book also contains nutritional tables and conversion charts as well as a glossary of ingredients.

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