Image from Amazon.com
Patisserie : master the art of French pastry / Melanie Dupuis and Anne Cazor
Material type:
TextPublication details: London : Hardie Grant Books, c2016. Description: 287 p. : col. ill. ; 33 cmISBN: 9781743790946Subject(s): Cookbooks | Pastry FranceDDC classification: 641.8650944 DUP
| Item type | Current library | Home library | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
English Lending
|
Villa College Library | Villa College Library | 641.8650944 DUP (Browse shelf(Opens below)) | Available | 16974 | ||
|
English Lending
|
Villa College QI Campus | Villa College Library | 641.8650944 DUP (Browse shelf(Opens below)) | Available | 16829 |
Total holds: 0
Browsing Villa College Library shelves Close shelf browser (Hides shelf browser)
|
|
|
|
No cover image available | No cover image available |
|
||
| 641.5973 COO Cooking healthy across America | 641.815 BAK Baking and pastry : mastering the art and craft / | 641.8650944 DUP Patisserie : master the art of French pastry / | 641.8650944 DUP Patisserie : master the art of French pastry / | 642.79 BEE 100 classic napkin folds | 642.79 BEE 100 classic napkin folds | 643.3028 NAS Dhivehi badhige / |
Chapter 1 Basic Recipes
Tart pastries
Yeast dough
Cooked dough
Beaten dough
Meringues
Cooked sugar
Creams
Icing
Decorations
Sauces
Chapter 2 Pastries
Grand gateaux
Mousse-based desserts
Tarts
Choux pastries
Brioche cakes
Puff pastry gateaux
Meringue-based desserts
Bakers' treats
Chapter 3 Glossary
Utensils
Basics
Preparing a tin or mould
Using a piping bag
Decorating with a piping bag
Decorating a cake or dessert
Butter
Cream
Sugar
Eggs
Chocolate
Colourings, flavour and nuts
choux pastry tips
Macaron tips
Pastry tips
There are no comments on this title.