A comprehensive guide which relates the theory and history of pastrywork to practical work in the training kitchen and catering industry. Contains an unparalleled range of recipes accompanied by easy-to-follow, detailed instructions. Includes pictorial step-by-step guidelines to preparation; many finished dishes are illustrated in color. Also features a fully illustrated section on the rare skill of ice carving.
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A comprehensive guide which relates the theory and history of pastrywork to practical work in the training kitchen and catering industry. Contains an unparalleled range of recipes accompanied by easy-to-follow, detailed instructions. Includes pictorial step-by-step guidelines to preparation; many finished dishes are illustrated in color. Also features a fully illustrated section on the rare skill of ice carving.
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5.0 out of 5 stars
Great Book for the Professional,
By Adalbert (Washington, DC) - See all my reviews
This review is from: The Complete Pastrywork Techniques (Paperback)
I read this book several years ago. The material in it is very well organized and detailed. The techniques are clearly layed out and explained. There is a section on sugar sculpting that would prove very useful for the professional pastry chef. Although the sections are great and the book has many recipies, this is definetely a book for a professional; since the emphasis is more on technique than on recipies.
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