Author: George READ (Confectioner.)Publisher:
ISBN:
Category :
Languages : en
Pages : 118
Book Description
The Confectioner's and Pastry-Cook's Guide ... Sixth Edition, Revised, Improved, and Corrected
Author: George READ (Confectioner.)Publisher:
ISBN:
Category :
Languages : en
Pages : 118
Book Description
The Caxton Head Catalogue
Author: James Tregaskis (Firm)Publisher:
ISBN:
Category :
Languages : en
Pages : 1336
Book Description
On Cooking
Author: Sarah R. LabenskyPublisher: Prentice Hall
ISBN: 9780133458558
Category : BUSINESS & ECONOMICS
Languages : en
Pages : 0
Book Description
For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts. Teaching and Learning Experience: The text's time-tested approach is further enhanced with MyCulinaryLab(tm), a dynamic online learning tool that helps you succeed in the classroom. MyCulinaryLab(tm) enables you to study and master content online--in your own time and at your own pace Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional-Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation A wealth of chapter features helps you learn, practice, and retain concepts This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.
French Polishing and Enamelling: A Practical Work of Instruction
Author: Richard BitmeadPublisher: Good Press
ISBN:
Category : Fiction
Languages : en
Pages : 71
Book Description
Discover the art of French polishing and enameling with Richard Bitmead's practical guide! With clear instructions and stunning illustrations, this work is perfect for beginners and seasoned professionals. Contents include: The Improving and Preparation of Furniture Woods Stains and Imitations French Polishing Cheap Work Re-polishing Old Work Spirit Varnishing General Instructions Enamelling American Polishing Processes Miscellaneous Recipes Materials Used
Publishers' circular and booksellers' record
Author: Professional Baking
Author: Wayne GisslenPublisher: John Wiley & Sons
ISBN: 0471464279
Category : Cooking
Languages : en
Pages : 735
Book Description
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
The Art of Pastry Making
Author: Emile HérissePublisher:
ISBN:
Category : Baked products
Languages : en
Pages : 184
Book Description
The Spectator
Author: Publisher:
ISBN:
Category : English literature
Languages : en
Pages : 1260
Book Description
A weekly review of politics, literature, theology, and art.
Author: 
Author: