Pastry savory and sweet - Info and Reading Options
By Michel Roux
"Pastry savory and sweet" was published by Wiley & Sons in 2009 - Hoboken, NJ and the language of the book is English.
“Pastry savory and sweet” Metadata:
- Title: Pastry savory and sweet
- Author: Michel Roux
- Language: English
- Publisher: Wiley & Sons
- Publish Date: 2009
- Publish Location: Hoboken, NJ
“Pastry savory and sweet” Subjects and Themes:
- Subjects: ➤ Filo pastry - Raised pie pastry - Choux pastry - Pâte sablée - Shortcrust pastry - Brioche dough - Puff pastry - Pastry making - Dough - Pastry - Pâte sucrée - Pizza dough - Pastry dough - Croissant dough - Pastries
Edition Specifications:
- Pagination: p. cm.
Edition Identifiers:
- The Open Library ID: OL22653384M - OL3271352W
- Library of Congress Control Number (LCCN): 2008044733
- ISBN-13: 9780470421345
- All ISBNs: 9780470421345
AI-generated Review of “Pastry savory and sweet”:
"Pastry savory and sweet" Table Of Contents:
- 1- Pie dough techniques
- 2- Short pastries
- 3- Enriched sweet pastries
- 4- Puff pastry
- 5- Raised pie pastry
- 6- Brioche dough
- 7- Croissant dough
- 8- Choux pastry
- 9- Pizza dough
- 10- Phyllo pastry
- 11- Basics
- 12- Glossary.
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