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Editorial Reviews
Product Description
Volume 1 of this series presents all of the important techniques used to make the basic pastry preparations.
Language Notes
Text: English, French (translation) --This text refers to an out of print or unavailable edition of this title.
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Volume 1 of this series presents all of the important techniques used to make the basic pastry preparations.
Language Notes
Text: English, French (translation) --This text refers to an out of print or unavailable edition of this title.
See all Editorial Reviews
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Inside This Book
(learn more)
First Sentence:
How do we define pastry? Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
whipped rising batters, stiffen beaten egg whites, basic puff pastry, mixing bowl attachment, tant pour tant, brioche feuilletée, milk bread dough, savarin dough, roller docker, linzer dough, rolling pastry cutter, professional recipe, fermented bread dough, proofing oven, quick puff pastry, pâte sablée, push down the dough, sweetened tart, pastry marble, drum sieve, génoise batter, basic tart, pastry equipment, semiliquid consistency, certain pastries Key Phrases - Capitalized Phrases (CAPs): (learn more)
Alternative Recipe, Grand Marnier, Check Doneness, Equipment By Hand Drum, Check the Kneading, Middle Ages, Equipment Mixing, Preparation Make, Equipment By Machine Electric, Equipment Drum, History Pâte, Uses Pâte, Verify Doneness New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
How do we define pastry? Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
whipped rising batters, stiffen beaten egg whites, basic puff pastry, mixing bowl attachment, tant pour tant, brioche feuilletée, milk bread dough, savarin dough, roller docker, linzer dough, rolling pastry cutter, professional recipe, fermented bread dough, proofing oven, quick puff pastry, pâte sablée, push down the dough, sweetened tart, pastry marble, drum sieve, génoise batter, basic tart, pastry equipment, semiliquid consistency, certain pastries Key Phrases - Capitalized Phrases (CAPs): (learn more)
Alternative Recipe, Grand Marnier, Check Doneness, Equipment By Hand Drum, Check the Kneading, Middle Ages, Equipment Mixing, Preparation Make, Equipment By Machine Electric, Equipment Drum, History Pâte, Uses Pâte, Verify Doneness New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Citations (learn more)
This book cites 1
book:
1
book
cites this book:
- Professional French Pastry Series (Culinary Arts) by Roland Bilheux in Front Matter
- Understanding Baking by Joseph Amendola in Back Matter
What Do Customers Ultimately Buy After Viewing This Item?
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70% buy the item featured on this page: Doughs, Batters, and Meringues (French Professional Pastry Series) $50.40 |
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8% buy Creams, Confections, and Finished Desserts (French Professional Pastry Series) $50.40 |
 |
8% buy Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner $40.95 |
 |
8% buy Petits Fours, Chocolate, Frozen Desserts, and Sugar Work (French Professional Pastry Series) $50.40 |
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