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International Dictionary of Desserts, Pastries, and Confections: A Comprehensive Guide with More than 800 Definitions and 86 Classic Recipes for Everything from Cheesecake to Churros, Financiers to Filo Dough, and Seven-Minute Icing to Semifreddo
     

International Dictionary of Desserts, Pastries, and Confections: A Comprehensive Guide with More than 800 Definitions and 86 Classic Recipes for Everything from Cheesecake to Churros, Financiers to Filo Dough, and Seven-Minute Icing to Semifreddo

by Carole Bloom
 

Editorial Reviews

Library Journal
Bloom, author of the excellent Truffles, Candies & Confections (LJ 8/92) and a cooking teacher, has compiled an impressive reference work that covers more than 800 international pastry and confectionery ingredients, terms, and equipment. Interspersed throughout the dictionary entries are recipes for luscious, predominantly classic European pastries, such as Paris-Brest and Bittersweet Chocolate Mousse Cake, highlighting essential baking and candy-making techniques. Also included are numerous useful charts and tables, a source guide for ingredients and equipment, and a worldwide listing of schools offering courses in pastry making and confectionery. Bloom's exhaustive research and the broad scope of her dictionary make it a valuable resource for pastry professionals, candy makers, and home bakers alike. Highly recommended.-Susan Lantzius, formerly pastry chef, "San Domenico," New York

Product Details

ISBN-13:
9780688127251
Publisher:
HarperCollins Publishers
Publication date:
04/28/1995
Series:
Food Lover's Library
Edition description:
1st Edition
Pages:
356
Product dimensions:
6.15(w) x 9.18(h) x 0.97(d)

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