Baking and Pastry - Cake recipies |
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Baking and Pastry, 2nd edition
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The most up-to-date kitchen reference available on hot and cold buffet from the experts at The Culinary Institute of America This complete book on garde manger covers the art and technique of preparing a full range of hot and cold dishes?from hors doeuvres and appetizers to salads, sandwiches, and soups, to sausages, cured and smoked foods, terrines, p?tés, condiments, and more. There are 500 recipes that inspire readers to build skills and experiment with new dishes, while 75 all-new color photographs by award-winning photographer Ben Fink make it easy to visualize key techniques. With an attractive new design, this edition also features fresh material on appetizers, hors doeuvres, and buffet management, all with a focus on international options. |
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Customer Reviews
"From perfect croissants to elegant wedding cakes, this book will become the essential tool of apprentices and chefs alike. The talent of The Culinary Institute of America staff shines through this masterpiece. They have pulled together reference techniques, recipes, and sources that will assist pastry chefs in their daily quest for perfection." ? Gilles Renusson
"WOW!!! This is the most comprehensive professional baking and pastry book that I have come across in my thirty-five years of working in the industry. It offers a complete array of basic and advanced recipes, with complete information on ingredients and tools as well as the most recent methods and techniques." |
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