The American Pastry Cook
Language: en
Pages: 258
Authors: Jessup Whitehead
Categories: Baking
Type: BOOK - Published: 1894 - Publisher:

Books about The American Pastry Cook
The Professional Pastry Chef
Language: en
Pages: 1042
Authors: Bo Friberg
Categories: Cooking
Type: BOOK - Published: 2002-03-05 - Publisher: John Wiley & Sons

The reference of choice for thousands of pastry chefs and home cooks A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of
The Making of a Pastry Chef
Language: en
Pages: 338
Authors: Andrew MacLauchlan
Categories: Cooking
Type: BOOK - Published: 1999-09-27 - Publisher: John Wiley & Sons Incorporated

Top pastry chefs share their experiences, offer advice on training, career development, and dessert trends, and include favorite recipes
The Complete Confectioner, Pastry-Cook, and Baker
Language: en
Pages: 163
Authors: Eleanor Parkinson
Categories: Cooking
Type: BOOK - Published: 2013-10-15 - Publisher: Andrews McMeel Publishing

Published in 1846 in Philadelphia, this volume in the American Antiquarian Cookbook Collection contains over 500 recipes for making confections, pastries, and other baked goods by one of the foremost confectioners of the day, whose family is widely credited with establishing ice cream as a national dish. Eleanor and George
Cooking for Profit
Language: en
Pages: 376
Authors: Jessup Whitehead
Categories: Cookery, American
Type: BOOK - Published: 1893 - Publisher:

Books about Cooking for Profit