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Author: John Blitzner ([from old catalog])
Publisher:
ISBN:
Category : Pastry
Languages : en
Pages : 87
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Book Description
Author: John Blitzner ([from old catalog])
Publisher:
ISBN:
Category : Pastry
Languages : en
Pages : 87
Get Book Here
Book Description
Author: John Blitzner
Publisher: Legare Street Press
ISBN: 9781016597593
Category :
Languages : en
Pages : 0
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: John Blitzner
Publisher:
ISBN: 9781475256185
Category :
Languages : en
Pages : 96
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Book Description
A reproduction of the original book published in 1910. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book
Author: John Blitzner
Publisher: Forgotten Books
ISBN: 9780484000499
Category : Cooking
Languages : en
Pages : 96
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Book Description
Excerpt from The Peerless Pastry Book Containing Recipes for Baking and Pastry Work Take 9 lbs dry flour, 2 lbs. Butter (as in part A), 1 oz. Baking powder, 1 egg, pinch of salt, work it as for pie paste. Then take enough ice water to make a paste to about the same firmness as the butter. Roll out flat and fold it in four, roll out again four times in all, and the paste is ready for use. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: John Blitzner
Publisher: Nabu Press
ISBN: 9781293864876
Category :
Languages : en
Pages : 110
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Book Description
This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 0471464279
Category : Cooking
Languages : en
Pages : 735
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Book Description
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Author: Library of Congress. Copyright Office
Publisher:
ISBN:
Category : American drama
Languages : en
Pages : 2118
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Book Description
Author: Jacquy Pfeiffer
Publisher: Knopf
ISBN: 030795935X
Category : Cooking
Languages : en
Pages : 433
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Book Description
JAMES BEARD AWARD WINNER • Experience the magic of French baking and elevate your pastry skills to new heights with this invaluable guide from the award-winning pastry chef and co-founder of the renowned French Pastry School. What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. By teaching you how to make everything from pâte à choux to pastry cream, award-winning pastry chef Jacquy Pfeiffer builds on the basics, explaining the science behind the ingredients, how they interact with one another, and what your hands have to do to transform them into pastry. Indulge in exquisite sweet recipes as well as traditional Alsatian savory treats, including, such as: • Brioche • Napoléons / Mille-Feuilles • Cream Puffs • Elephant ears / Palmiers • Beignets • Pretzels • Kougelhof • Tarte Flambée • Warm Alsatian Meat Pie Full of gorgeous photography and Pfeiffer’s accompanying illustrations, The Art of French Pastry is a master class in pastry from a master teacher.
Author: Library Association (Portland, Or.)
Publisher:
ISBN:
Category : Classified catalogs (Dewey decimal)
Languages : en
Pages : 838
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Book Description
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 1164
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Book Description
