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The Confectioner's and Pastry-cook's Guide; Or, Confectionery Made Easy

The Confectioner's and Pastry-cook's Guide; Or, Confectionery Made Easy PDF Author: George Read
Publisher:
ISBN:
Category : Bread
Languages : en
Pages : 114

Book Description

The Confectioner's and Pastry-cook's Guide; Or, Confectionery Made Easy

The Confectioner's and Pastry-cook's Guide; Or, Confectionery Made Easy PDF Author: George Read
Publisher:
ISBN:
Category : Bread
Languages : en
Pages : 114

Book Description

The Confectioner's and Pastry-cook's Guide, Or, Confectionery Made Easy : Containing the Most Approved Receipts for Making All Kinds of Pastry, Patties, Tarts, Pies, Puddings, Jellies, Blanc-manger, Ice and Other Creams : with Directions for the Making Bride Cake, Savoy, Sponge, Almond, Ratafia, and Rout Cakes, Macaroons, Almond Rocks, Reasperry Biscuits, Buns, Bath-buns, Tea-cakes, &c. : the Best Methods of Preserving Fruits, the Art of Sugar-boiling, Making Lozenges, Drops, Pipe, Barley-sugar, Carraway Comfits, Twist, &c. as Practised at the Principal Establishements in London

The Confectioner's and Pastry-cook's Guide, Or, Confectionery Made Easy : Containing the Most Approved Receipts for Making All Kinds of Pastry, Patties, Tarts, Pies, Puddings, Jellies, Blanc-manger, Ice and Other Creams : with Directions for the Making Bride Cake, Savoy, Sponge, Almond, Ratafia, and Rout Cakes, Macaroons, Almond Rocks, Reasperry Biscuits, Buns, Bath-buns, Tea-cakes, &c. : the Best Methods of Preserving Fruits, the Art of Sugar-boiling, Making Lozenges, Drops, Pipe, Barley-sugar, Carraway Comfits, Twist, &c. as Practised at the Principal Establishements in London PDF Author: George Read
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 94

Book Description

The Confectioner's and Pastry-Cook's Guide ... Sixth Edition, Revised, Improved, and Corrected

The Confectioner's and Pastry-Cook's Guide ... Sixth Edition, Revised, Improved, and Corrected PDF Author: George READ (Confectioner.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 118

Book Description

The Confectioner's and Pastry-cook's Guide, Or, Confectionery Made Easy

The Confectioner's and Pastry-cook's Guide, Or, Confectionery Made Easy PDF Author: George Read
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 98

Book Description

The Complete Confectioner, Pastry-cook, and Baker

The Complete Confectioner, Pastry-cook, and Baker PDF Author: Eleanor Parkinson
Publisher:
ISBN:
Category : Baking
Languages : en
Pages : 174

Book Description

The Complete Confectioner, Pastry-cook, and Baker

The Complete Confectioner, Pastry-cook, and Baker PDF Author:
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 166

Book Description

The Pastry Cook's and Confectioner's Assistant

The Pastry Cook's and Confectioner's Assistant PDF Author:
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 68

Book Description

The American Pastry Cook

The American Pastry Cook PDF Author: Jessup Whitehead
Publisher:
ISBN:
Category : Baking
Languages : en
Pages : 258

Book Description

The pastrycook & confectioner's guide

The pastrycook & confectioner's guide PDF Author: Robert Wells (baker.)
Publisher:
ISBN:
Category : Baking
Languages : en
Pages : 202

Book Description

The Professional Pastry Chef

The Professional Pastry Chef PDF Author: Bo Friberg
Publisher: John Wiley & Sons
ISBN: 0471359254
Category : Cooking
Languages : en
Pages : 1067

Book Description
Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional kitchen, pastry chefs are responsible for the pro-duction of all baked goods, including desserts and breads. Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal. Also of interest is the ever-increasing popularity for breads, home-style desserts and elegant designed desserts, all of which are covered in Friberg's basic book.
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