Description
A clear and well-illustrated book on both the theory and practice of all aspects of professional baking. Over 400 recipes and 200 drawings and photographs describe fine quality bakery and dessert products, including breads, pies, cakes, pastries, custards, meringues, souffles, puddings, frozen deserts, and decorative work. Special sections on exotic decorative work cover techniques such as pulled sugar and pastillage.
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