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The Complete Pastrywork Techniques By I. Nicolello

The Complete Pastrywork Techniques

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A guide to pastrywork for both students and professional chefs. The book contains an extensive selection of recipes covering virtually every dish a patissier will encounter.

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The Complete Pastrywork Techniques Summary

The Complete Pastrywork Techniques by I. Nicolello

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Table of Contents

Recipes: paste, puff paste, savoury paste, tarts and flans, cheesecakes, aerated foods, steamed boiled puddings, milk puddings, rice dishes, egg dishes, moulded creams, sweet omelettes, pancakes and crepes, fritters, fruit dishes, hot souffles, cold souffles, bavarois, mousses, trifles, jellies, cold charlottes, yeast foods, pastry creams, sauces, sponges, French pastries, meringues, ice cream, ice-carving, boiled sugar, chocolate, petit fours, pastillage and sugar paste, wedding cake.

Additional information

The Complete Pastrywork Techniques by I. Nicolello
I. Nicolello
Used - Very Good
Hodder Arnold
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us.