The Art of Fine Baking by Paula Peck

  • Clarified butter

    from The Art of Fine Baking: Cakes and Pastries, Coffeecakes, and Breads with a Continental Flavor The Art of Fine Baking by Paula Peck

    • Categories: Vegetarian
    • Ingredients: butter
    show

  • Show all Recipes...

Notes about this book

  • chawkins on June 13, 2013

    Notable recipes per 101 Classic Cookbooks: apricot cream filling, chocolate brownies, chocolate truffles, croissants, gênoise, linzer torte, Swiss meringue.

  • featherbooks on April 18, 2013

    Notable Recipes according to 101 Classic Cookbooks (2012): Apricot Cream Fillikng, Chocolate Brownies, chocolate Truffles, Croissants, p. 588, Genoise, p. 621, Linzer Torte, p. 601, Swiss Meringue, p. 650.

Notes about Recipes in this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1566192528
  • ISBN 13 9781566192521
  • Published Jan 01 1993
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Barnes & Noble

Publishers Text

With recipes for puff paste and strudel, petits fours glaces and pound cakes - every sophisticated dessert and pastry the heart desires - Paula Peck introduces readers to the art of fine baking. For far too long The Art of Fine Baking has been out of print and unavailable. The Cook's Classic Library edition of this timeless classic belongs in the kitchen of every serious cook.

Other cookbooks by this author