The patissier's art : professional breads, cakes, pies, pastries, and puddings / George Karousos, Bradley J. Ware, Theodore H. Karousos.

By:

Karousos, George, 1944- [author.]

Contributor(s):

Material type: Text

text

Media type:

unmediated

Carrier type:

volume

ISBN:

0471597163
9780471597162

Subject(s):

DDC classification:

641.86 20

LOC classification:

TX773 .K327 1994

Online resources:

Table of Contents

Summary: "A wealth of inspiration for restaurateurs, chefs, and caterers.; This sumptuous guide for professional pastry chefs provides a treasury of classic and contemporary recipes. The authors of American Regional Cooking for 8 or 50 have created a resource of recipes ranging from simple, easy-to-prepare desserts to more complex gourmet creations, including instructions on procedures, equipment, and ingredients used by top dessert chefs.; A refresher course in techniques for professionals or an advanced course for students and amateurs. ; 800 recipes included.; George Karousos (Portsmouth, RI) is the owner and award-winning Master Chef of the Sea Fare Inn. Bradley J. Ware (Cranston, RI) teaches culinary arts at Johnson and Wales University. Theodore H. Karousos (Newport, RI) is co-owner and executive chef of Sea Fare's American Cafe."--Publisher description.

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Book	City Campus City Campus Main Collection	641.86 KAR (Browse shelf(Opens below))	1	Available		A136231B

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Previous	641.86 HER Chocolate desserts by Pierre Hermé /	641.86 IUZ Dessert fourplay : sweet quartets from a four-star pastry chef /	641.86 JAN The book of great desserts /	641.86 KAR The patissier's art : professional breads, cakes, pies, pastries, and puddings /	641.86 LAR Desserts, cakes & pastries /	641.86 LEA Sweet seasons : fabulous restaurant desserts made simple /	641.86 LEB Ripe for dessert : 100 outstanding desserts with fruit-- inside, outside, alongside /	Next

Includes index.

"A wealth of inspiration for restaurateurs, chefs, and caterers.; This sumptuous guide for professional pastry chefs provides a treasury of classic and contemporary recipes. The authors of American Regional Cooking for 8 or 50 have created a resource of recipes ranging from simple, easy-to-prepare desserts to more complex gourmet creations, including instructions on procedures, equipment, and ingredients used by top dessert chefs.; A refresher course in techniques for professionals or an advanced course for students and amateurs. ; 800 recipes included.; George Karousos (Portsmouth, RI) is the owner and award-winning Master Chef of the Sea Fare Inn. Bradley J. Ware (Cranston, RI) teaches culinary arts at Johnson and Wales University. Theodore H. Karousos (Newport, RI) is co-owner and executive chef of Sea Fare's American Cafe."--Publisher description.

Machine converted from AACR2 source record.

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