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Payard Desserts
Language: en
Pages: 360
Authors: François Payard, Tish Boyle
Categories: Cooking
Type: BOOK - Published: 2013 - Publisher: Houghton Mifflin Harcourt

A renowned third-generation pastry chef shares signature recipes from the past twenty years to counsel fellow professionals and serious home bakers on how to prepare pastry and other plated desserts in the style of the world's leading experts.
Payard Desserts
Language: en
Pages: 368
Authors: François Payard, Tish Boyle
Categories: Cooking
Type: BOOK - Published: 2013-10-29 - Publisher: HMH

“A French pastry master” reveals his recipes and secrets in this dessert cookbook for both professional chefs and home bakers (Daniel Boulud, James Beard Award–winning chef). With beautiful photographs, this book from legendary pastry chef François Payard shows how to prepare pastry and other plated desserts that rival the best
Art Culinaire
Language: en
Pages:
Authors: François Payard, Tish Boyle
Categories: Cooking
Type: BOOK - Published: 1998 - Publisher:

Books about Art Culinaire
Professional Baking
Language: en
Pages: 800
Authors: Wayne Gisslen
Categories: Cooking
Type: BOOK - Published: 2016-09-13 - Publisher: John Wiley & Sons

Professional Baking, 7th Edition is the latest release of the market leading title for the baking course. Focused on both understanding and performing, its goal is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking
New York
Language: en
Pages:
Authors: Wayne Gisslen
Categories: New York (N.Y.)
Type: BOOK - Published: 2003-05 - Publisher:

Books about New York