Label
All
0
Clear all filters

References

Appears in
The Fundamental Techniques of Classic Pastry Arts
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About

Amendola, Joseph, and Donald Lundberg. Understanding Baking. New York: Van Nostrand Reinhold, 1992.

American Egg Board. Eggcyclopedia. Park Ridge, IL: The American Egg Board, 1999.

Arbuckle, W. S., Ice Cream, 4th edition. Westport, CT: AVI Publishing Co., 1986.

Beranbaum, Rose Levy. “Sugar Baking and Cooking.” The Research Report (International Association of Cooking Professionals), October 1985.

Bilheux, Roland, and Alain Escoffier. Professional French Pastry Series: Doughs, Batters, and Meringues. New York: Van Nostrand Reinhold, 1988.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

The licensor does not allow printing of this title