Cooking Books -> Pastries
The Patissier's Art: Professional Breads, Cakes, Pies, Pastries, and Puddings
Ware, Bradley J. (Contributor)
Karousos, Theodore H. (Contributor)
John Wiley & Sons
Published: May 18, 1994
Read More, Buy It
The publisher, John Wiley & Sons
Combines a treasury of 800 baking and other dessert recipes with a complete guide to procedures, equipment and ingredients. Features classic desserts and up-to-date recipes reflecting current trends. Includes 16 pages
of color photographs.
From the Back Cover
"Will help every pastry chef make the last course the most memorable."—The National Culinary Review
"For anyone serious about the science behind dessert, this book is a
The Patissier's Art is a sumptuous step-by-step guide to the preparation of hundreds of classic and contemporary pastries and desserts—from simple, fast-and-easy puddings and pies to some of the most devilishly
difficult gourmet masterpieces ever devised. A comprehensive reference for... read more --This text refers to an out of print or unavailable edition of this title.
A wealth of inspiration for restaurateurs, chefs, and
This sumptuous guide for professional pastry chefs provides a treasury of classic and contemporary recipes. The authors of American Regional Cooking for 8 or 50 have created a resource of recipes ranging from simple, easy-to-prepare
desserts to more complex gourmet creations, including instructions on procedures, equipment, and ingredients used by top dessert chefs.
A refresher course in techniques for professionals or an advanced course for students and amateurs.
800 recipes included.
George Karousos (Portsmouth, RI) is the owner and award-winning Master Chef of the Sea Fare Inn. Bradley J. Ware (Cranston, RI) teaches culinary arts at Johnson and Wales University. Theodore H. Karousos (Newport,
RI) is co-owner and executive chef of Sea Fare's American Cafe.
Read More, Buy It