A neoclassic view of plated desserts : grand finales / by Tish Boyle and Timothy Moriarty editors of Chocolatier Magazine ; photography by John Uher.
Material type: TextPublisher: New York : J. Wiley & Sons, [2000]Copyright date: ©2000Description: ix, 293 pages : colour illustrations ; 29 cmContent type:- text
- unmediated
- volume
- 047129313X
- 9780471293132
- 641.86
- TX773. G684 2000
Contents:
Recipe Contents -- Preface -- Introduction: Neoclassics and the Kitchen -- Chapter 1. Fruit Desserts -- Chapter 2. Spoon Desserts -- Chapter 3. Cakes, Tarts, and Pies -- Chapter 4. French Classics -- Chapter 5. Frozen Desserts -- Chapter 6. Sugar Work -- Glossary of Classic Desserts and Pastries -- Source List -- Bibliography -- Index.
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.86 NEO (Browse shelf(Opens below)) | 1 | Available | A222542B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
641.86 MIG The elements of dessert / | 641.86 MOO Moosewood restaurant book of desserts / | 641.86 MUS Desserts : Mediterranean flavors, California style / | 641.86 NEO A neoclassic view of plated desserts : grand finales / | 641.86 NOT The art of the confectioner : sugarwork and pastillage / | 641.86 ONG The sweet spot : Asian-inspired desserts / | 641.86 OPP Dessert art / |
Includes bibliographical references (page 287) and index.
Recipe Contents -- Preface -- Introduction: Neoclassics and the Kitchen -- Chapter 1. Fruit Desserts -- Chapter 2. Spoon Desserts -- Chapter 3. Cakes, Tarts, and Pies -- Chapter 4. French Classics -- Chapter 5. Frozen Desserts -- Chapter 6. Sugar Work -- Glossary of Classic Desserts and Pastries -- Source List -- Bibliography -- Index.
Machine converted from AACR2 source record.
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