Book
The fundamental techniques of classic pastry arts / The French Culinary Institute ; Judith Choate with the pastry chefs of the French Culinary Institute ; photographs by Matthew Septimus.
Record details
- ISBN: 9781584798033
- ISBN: 1584798033
- Physical Description: 512 p. : col. ill. ; 24 X 26 cm.
- Publisher: New York : Stewart, Tabori & Chang, 2009.
Content descriptions
| Bibliography, etc. Note: | Includes bibliographical references (p. 492-493) and index. |
| Formatted Contents Note: | Introduction to the professional pastry kitchen -- Ingredients commonly used in pastry making -- Tartes: an overview of basic French tart doughs -- Pâte à choux: an overview of cream puff dough -- Pâte feuilletée: an overview of puff pastry -- Crèmes et flans: an overview of creams and custards -- Pains et viennoiseries: an overview of breads and pastries -- Gâteaux: an overview of cakes -- Petits fours: an overview of small fancy cookies, cakes, and confections. |
Search for related items by subject
| Subject: | Pastry. Cooking, French Desserts. |
Available copies
- 1 of 1 copy available at Vancouver Community College.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Circulation Modifier | Holdable? | Status | Due Date | Courses |
|---|---|---|---|---|---|---|---|---|
| Downtown Library | TX 773 C525 2009 (Text) | 33109009368275 | Stacks | Volume hold | Available | - |
