Successful pastries combine textures and tastes. Here the author teaches the how and why of every basic technique in pastry-making. 150 photos.
Library Journal - Library JournalMalgieri is not only a talented pastry chef but also a born teacher: he has put together a pastry handbook that cooks will come to rely on, with its painstaking attention to detail, intelligent discussions of ingredients and techniques, and clearly written instructions. His array of desserts ranges from simple to elaborate and includes both the repertoire of French classics and brand-new creations. More comprehensive than Jean-Yves Duperret's La Nouvelle Patisserie ( LJ 11/15/88) and less intimidating than professional pastry handbooks, this is highly recommended.
- Macmillan Publishing Company, Incorporated
- Publication date:
- Product dimensions:
- 7.65(w) x 9.54(h) x 1.09(d)
Write a Review
and post it to your social network
Most Helpful Customer Reviews
See all customer reviews >