Professional pastries and confectionery. Culinary Institute of America

“Professional pastries and confectionery” is an ideal reference for those who want and who need to study, and those who seek to strengthen their knowledge of baking and confectionery. New restaurant desserts and cakes convey modern trends not only with design, but also with advanced preparation technologies and combinations of tastes.

The publication contains more than 150 new recipes and more than 200 photographs and illustrations, as well as fully redesigned and relevant information about the preparation of preparation Bread and desserts.

The book describes and illustrated by detailed photographs of basic techniques. Here you will find detailed, affordable, step -by -step methods for everything: from yeast bread, confectionery dough, cupcakes, baking breakfast and satisfying products to cookies, pies, cakes, frozen desserts, custard, souffle and chocolate.