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Textbook
The Advanced Professional Pastry ChefISBN: 978-0-471-35926-5
Hardcover
896 pages
March 2003, ©2003
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Preface.
Acknowledgments.
Chapter 1. Decorated Cakes.
Chapter 2. Wedding Cakes.
Chapter 3. Individual Pastries.
Chapter 4. Plated Desserts.
Chapter 5. Frozen Desserts.
Chapter 6. Light and Low-Calorie Desserts.
Chapter 7. Charlottes, Custards, Bavarian Creams, Mousses, Soufflés.
Chapter 8. Modernist Desserts.
Chapter 9. Holiday Classics and Favorites.
Chapter 10. Chocolate Artistry.
Chapter 11. Sugarwork.
Chapter 12. Marzipan Modeling.
Chapter 13. Advanced Decorations.
Chapter 14. Basic Recipes.
Appendix: Weights, Measures, and Yields.
Index.
Acknowledgments.
Chapter 1. Decorated Cakes.
Chapter 2. Wedding Cakes.
Chapter 3. Individual Pastries.
Chapter 4. Plated Desserts.
Chapter 5. Frozen Desserts.
Chapter 6. Light and Low-Calorie Desserts.
Chapter 7. Charlottes, Custards, Bavarian Creams, Mousses, Soufflés.
Chapter 8. Modernist Desserts.
Chapter 9. Holiday Classics and Favorites.
Chapter 10. Chocolate Artistry.
Chapter 11. Sugarwork.
Chapter 12. Marzipan Modeling.
Chapter 13. Advanced Decorations.
Chapter 14. Basic Recipes.
Appendix: Weights, Measures, and Yields.
Index.
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