Dimensions
225 x 283 x 44mm
This book includes a detailed review of important techniques for creating wonderful breads and desserts, with 588 recipes and 150 variations.
There are 20 chapters in this book that cover the full range of baking and pastry arts. The first section covers the profession of the baking and pastry arts and the equipment and products used in the baking process.
The second shows how to make yeast doughs, yeast-raised breads, and rolls and how to create both simple and spectacular desserts, including cakes and cookies; custards, creams, and mousse; pies and tarts; individual pastries; plated desserts; and wedding and special occasion cakes.
Finally, the book teaches readers how to create chocolates and confections and how to decorate desserts.
