| Edition |
First edition. |
| Description |
xii, 369 pages : illustrations (some color) ; 26 cm |
| Note |
Includes index. |
| Contents |
The baker's elements -- The classics -- Pastry shop cakes and pastries -- Regional specialties -- Neo-classics -- Rolled yeasted pastries -- Cookies -- Chocolates -- Simple chocolate desserts -- Ice cream and sorbets -- Savory pastries -- Breads -- Sponge and meringue bases -- Doughs -- Creams, fillings, toppings, and glazes -- Sauces -- Preserves and flavorings. |
| Summary |
"A comprehensive, authoritative guide that will show you how to create the breads and pastries for which France has been famous for centuries - right in your own kitchen"--Cover. |
| Subject |
Pastry.
|
|
Cooking, French.
|
|
Bread.
|
| ISBN |
0688143253 |
|
9780688143251 |
|
