The dessert architect / Robert Wemischner.
Detalles de publicación: Clifton Park, N.Y. : Delmar, c2010.Descripción: x, 416 p. : ill. ; 29 cmTipo de contenido:- text
- unmediated
- volume
- 9781428311770
- 1428311777
- 641.8/6 23
- TX773 W448 2010
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro | Biblioteca de Mayagüez Colección General mb | TX773 .W448 2010 (Navegar estantería(Abre debajo)) | Disponible | 50000003240826 |
Descripciones mejoradas de Syndetics:
A complete guide to building versatile and creative desserts, The Dessert Architect offers valuable insight into developing a well-balanced dessert menu and modern plating techniques while featuring 50 detailed multicomponent recipes that can be mixed and matched for endless combinations. This landmark work offers suggestions for pairing beverages with desserts, sources for ingredients, and an overview of essential tools and equipment. Its wealth of recipes is thoughtfully organized by main ingredient for easy retrieval. Full-color photographs of each completed dessert--along with step-by-step process shots--serve as a visual reference for the major techniques used in the recipes. The Dessert Architect is an invaluable resource for professional pastry programs and a source of inspiration for chefs worldwide.
Includes bibliographic references and index.
eigm 10/2013
Tabla de contenidos provista por Syndetics
- Preface
- Acknowledgements
- 1 The Four Cornerstones
- 2 Ingredients and Equipment
- 3 Creating a Dessert Menu
- 4 Plating
- 5 Beverage Pairings
- 6 Desserts
- Appendix A Resources for Ingredients
- Appendix B Web Sites Useful to the Pastry Chef
- Appendix C Organizations Offering Continuing Education Opportunities
- Appendix D Important Temperatures for the Pastry Chef
- Bibliography
- Glossary
- Index