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oaioai:openlibrary.telkomuniversity.ac.id:18.01.1295

Baking and Pastry, -3/E

Authors
Publication date
2018
Publisher
The Culinary Institute of America

Abstract

Baking and Pastry, Third Edition continues its reputation as being a must-have guide for all culinary and baking and pastry students and baking and pastry industry professionals. This new edition improves upon the last with the addition of hundreds of new recipes and photographs, and revised, up-to-date information on creating spectacular pastries, desserts, and breads. New content includes sustainability and seasonality, new trends in plated desserts and wedding and special occasion cakes, and more information on savory and breakfast pastries, volume production, and decor techniques

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Last time updated on 16/04/2020

This paper was published in Open Library.

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