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Editorial Reviews
Product Description
This book provides a complete overview of basic techniques and applications for making petits fours, chocolate, and an assortment of frozen desserts, and also provides a thorough description of sugar work.
Language Notes
Text: English (translation)
Original Language: French --This text refers to an out of print or unavailable edition of this title.
See all Editorial Reviews
This book provides a complete overview of basic techniques and applications for making petits fours, chocolate, and an assortment of frozen desserts, and also provides a thorough description of sugar work.
Language Notes
Text: English (translation)
Original Language: French --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
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First Sentence:
Petits fours are miniature pastries or cookies that can be eaten in a bite or two. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
tempered couverture, bombe mixture, copper sugar pan, sabayon mixture, metal cake ring, pulled sugar, dark chocolate couverture, measure the raw ingredients, raw almond paste, special meringue, frozen sabayon, vanilla macaroons, blown sugar, couverture chocolate, dark brown rim, roasted slivered almonds, stiffen the whites, frozen mousses, fluted tip, pastry equipment, cooked sugar, buttered sheet pans, molded sugar, plastic pastry scraper, frozen charlottes Key Phrases - Capitalized Phrases (CAPs): (learn more)
Decoration Chantilly, Alternative Recipe, Assemble the Equipment, Grand Marnier, United States, Equipment Saucepan, Definition Frozen, Preparation Make, Definition These, Preparation Assemble, Setup Tempered, Whisk Plastic, Decoration Frozen, Preparation Carefully, Professional Recipe 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!
Petits fours are miniature pastries or cookies that can be eaten in a bite or two. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
tempered couverture, bombe mixture, copper sugar pan, sabayon mixture, metal cake ring, pulled sugar, dark chocolate couverture, measure the raw ingredients, raw almond paste, special meringue, frozen sabayon, vanilla macaroons, blown sugar, couverture chocolate, dark brown rim, roasted slivered almonds, stiffen the whites, frozen mousses, fluted tip, pastry equipment, cooked sugar, buttered sheet pans, molded sugar, plastic pastry scraper, frozen charlottes Key Phrases - Capitalized Phrases (CAPs): (learn more)
Decoration Chantilly, Alternative Recipe, Assemble the Equipment, Grand Marnier, United States, Equipment Saucepan, Definition Frozen, Preparation Make, Definition These, Preparation Assemble, Setup Tempered, Whisk Plastic, Decoration Frozen, Preparation Carefully, Professional Recipe 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 (1), and Front Matter (2)
- ChocolateChocolate by Lisa Yockelson in Back Matter
Books on Related Topics
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What Do Customers Ultimately Buy After Viewing This Item?
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65% buy the item featured on this page: Petits Fours, Chocolate, Frozen Desserts, and Sugar Work (French Professional Pastry Series) $50.40 |
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11% buy Creams, Confections, and Finished Desserts (French Professional Pastry Series) $50.40 |
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10% buy Doughs, Batters, and Meringues (French Professional Pastry Series) $50.40 |
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9% buy Baking and Pastry: Mastering the Art and Craft $44.10 |
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