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The Fundamental Techniques of Classic Pastry Arts

By: Judith Choate (Author) , The French Culinary Institute (Author)

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Ksh 10,800.00

Format: Hardback or Cased Book

ISBN-13: 9781584798033

Publisher: Stewart, Tabori & Chang Inc

Publication Date: Nov 1st, 2009

Weight: 2678 grams

Dimension: 23.80 x 26.20 x 4.80 cms

Category: Cakes, baking, icing & sugarcraft

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Presents chapters on classic categories of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes and petits fours. This book offers an overview of the required techniques, followed by dozens of recipes. It features hundreds of colour photographs, insider tips and information on tools and ingredients.

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