 Doughs, Batters, and Meringues
ISBN: 978-0-470-24408-1
Hardcover
200 pages
January 1998
US $80.00
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Pastry Techniques and Skills.
Doughs and Batters.
Creamy Whipped Rising Batters.
Airy Whipped Rising Batters.
Whipped Rising Batters of Liquid or Semiliquid Consistency; Deep-Frying Batters.
Tart and Pie Dough.
Puff Pastry Dough.
Leavened Dough.
Viennese Pastry Dough.
Leavened Dough for Buffets.
Leavened Puff Pastry Dough.
Glossary.
Glossary Cross-Reference List.
Index.
