 The Advanced Professional Pastry Chef
ISBN: 978-0-471-35926-5
Hardcover
864 pages
March 2003
US $70.00
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Preface.
Acknowledgments.
Chapter 1. Decorated Cakes.
Chapter 2. Wedding Cakes.
Chapter 3. Individual Pastries.
Chapter 4. Plated Desserts.
Chapter 5. Frozen Desserts.
Chapter 6. Light and Low-Calorie Desserts.
Chapter 7. Charlottes, Custards, Bavarian Creams, Mousses, Soufflés.
Chapter 8. Modernist Desserts.
Chapter 9. Holiday Classics and Favorites.
Chapter 10. Chocolate Artistry.
Chapter 11. Sugarwork.
Chapter 12. Marzipan Modeling.
Chapter 13. Advanced Decorations.
Chapter 14. Basic Recipes.
Appendix: Weights, Measures, and Yields.
Index.
