Title: Savory sweets
First published: 2008
Description: A new approach to flavor, ingredients, and techniques   "From a simple idea, Amy Felder has practically conceived a new category of dessert ideation. And her instructional skills, honed in classroom kitchens, allow her to convey this knowledge in a clear, systematic, and inspirational fashion."  --Peter Reinhart, author of The Bread Baker's Apprentice and The Whole Grain Revival: Mastering the Art of Whole Grain Breads   Traditionally, pastry chefs have worked mainly with a sweet flavor palette, leaving savory tastes and techniques to their culinary colleagues. Today, fusion cuisine promises new blends of the savory and sweet. For pastry chefs, this means a new world of flavor opportunities--as well as the need to integrate them into dynamic dishes and cooking practice.   The pastry chef's key to the culinary side of the kitchen, Savory Sweets offers a complete, systematic discussion of flavor, techniques, and...
Subjects: Desserts, Cooking & Food, Nonfiction, Baking, vocational guidance
LC classification: TX773 .F38 2008