The patissier's art
Subtitle: professional breads, cakes, pies, pastries, and puddings
By: George Karousos, Bradley J. Ware, Theodore H. Karousos.
Contributors: Ware, Bradley J. 1953-; Karousos, Theodore H.
Publisher: Wiley
Published: 1994
Place of publication: New York
Language: eng
Number of pages: 311
Subjects: Pastry.; Desserts.
Description: A sumptuous celebration of those most ephemeral of all artworks, a nuts-and-bolts guide for the hard-working professional, The Patissier's Art is an incomparable recipe resource for students and accomplished culinary artists alike. Inspired by K. Camille Den Dooven's 1927 classic, The Hotel and Restaurant Dessert Book, it offers recipes for 800 classic and newly devised confections ranging from simple, easy-to-prepare desserts to some of the most diabolically complex gourmet masterpieces ever created. French and Viennese pastries, petits fours and fancy cakes, puddings, hot and cold sweets, bombes, cakes, pies, doughnuts, muffins, ice creams, sherbets...The Patissier's Art contains offerings suitable for virtually every taste and every conceivable occasion - from affairs of state to affairs of the heart. Each recipe includes instructions on procedures, equipment, ingredients, and techniques used by top dessert chefs. Garnished with sixteen pages of superb full-color photographs and including a glossary of ingredients, this incomparable book will be an endless source of inspiration for all who ply the patissier's art.
Notes: Includes index.