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
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
From Barnes & Noble
From "… la mode" to "Zuppa Inglese" this comprehensive guide describes more than 800 of the world's favorite desserts, candies, and other sweets and the methods and ingredient used to create them. Includes recipes.