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Overview
Successful pastries combine textures and tastes. Here the author teaches the how and why of every basic technique in pastry-making. 150 photos.Creating custards, mousses, tarts, and more are "as easy as pie!" when you follow the step-by-step instructions in this book.
Editorials
Library Journal
Malgieri is not only a talented pastry chef but also a born teacher: he has put together a pastry handbook that cooks will come to rely on, with its painstaking attention to detail, intelligent discussions of ingredients and techniques, and clearly written instructions. His array of desserts ranges from simple to elaborate and includes both the repertoire of French classics and brand-new creations. More comprehensive than Jean-Yves Duperret's La Nouvelle Patisserie ( LJ 11/15/88) and less intimidating than professional pastry handbooks, this is highly recommended.Book Details
Published
October 23, 1989
Publisher
Hungry Minds Inc,U.S.
Pages
320
Format
Hardcover
ISBN
9780025792517