 Savory Sweets: From Ingredients to Plated Desserts
ISBN: 978-0-471-74058-2
Paperback
272 pages
February 2007
US $35.00
 Add to Cart
This price is valid for United States. Change location to view local pricing and availability. Other Available Formats: Adobe E-Book
|
Visit Wiley's Higher Education Site for:
Instructors may request an evaluation copy for this title.
|
Introduction.
Part 1: Vocabulary of Flavor.
Chapter 1: The Nature of Taste.
Chapter 2: Flavor Profile.
Chapter 3: Plate Profile.
Part 2:Mechanics of Flavor.
Chapter 4: Cooking Methods and Culinary Techniques.
Chapter 5: Sauce Work.
Chapter 6: Texture and Flavor.
Part 3: Constituents of Flavor.
Chapter 7: Vegetables.
Chapter 8: Herbs and Spices.
Chapter 9: Dairy.
Chapter 10: Pantry Ingredients.
Part 4: Works of Flavor.
Chapter 11: Plated Desserts.
Appendix.
Bibliography.
Index.
Buy Both and Save 20%!
 |
+ |  |
Buy Savory Sweets: From Ingredients to Plated Desserts
(List Price: US $35.00)
with Professional Cake Decorating (List Price = US $70.50) Cannot be combined with any other offers. Learn more. |
