| If you are a culinary student or professional or an amateur who takes baking seriously this book is a valuable resource jam-packed with stunning recipes. Gain in-depth information about ingredients and equipment previously available only to pros. Rose Levy Beranbaum is highly respected within her industry and her vast knowledge is evident upon a casual perusal of this volume. Her research for this book included study in Austria Denmark France Switzerland Hungary and Germany. Recipes run the gamut from brioche to profiteroles to pies and croissants. Fillings and toppings are exhaustively covered as are crusts of all kinds. Each recipe has a Pointers for Success section designed to ensure a rewarding outcome.By Rose Levy Bernabaum Winner of the International Association of Culinary Professionals Cookbook of the Year Award Over 300 recipes Over 200 drawings of techniques and equipment 70 full color photos No nutritional analysis Includes recipes for savory meals Extensive decorating techniques 678 Pages hardcover 7 1/4" x 10 1/8" |
