{"product_id":"the-professional-pastry-chef-9780471359258","title":"The Professional Pastry Chef","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eSuitable for pastry lovers and chefs worldwide, this work presents comprehensive coverage of basic baking and pastry techniques. It contains more than 650 recipes, which offer an emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003ePreface vii\u003c\/p\u003e \u003cp\u003eIntroduction xiii\u003c\/p\u003e \u003cp\u003eChapter 1 Mise en Place 3\u003c\/p\u003e \u003cp\u003eChapter 2 Basic Doughs 59\u003c\/p\u003e \u003cp\u003eChapter 3 Yeast Breads 89\u003c\/p\u003e \u003cp\u003eChapter 4 Flatbreads, Crackers, and Rolls 163\u003c\/p\u003e \u003cp\u003eChapter 5 Breakfast Breads and Pastries 207\u003c\/p\u003e \u003cp\u003eChapter 6 Cookies 259\u003c\/p\u003e \u003cp\u003eChapter 7 Tarts, Pies, Cobblers, and Crisps 323\u003c\/p\u003e \u003cp\u003eChapter 8 Tea Cakes, Pound Cakes, Muffins, and Other 383\u003c\/p\u003e \u003cp\u003e\u003cb\u003eQuick Breads\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 9 Sponge Cakes and Cake Bases 429\u003c\/p\u003e \u003cp\u003eChapter 10 Basic Chocolate Work and Decorating 451\u003c\/p\u003e \u003cp\u003e\u003cb\u003eTechniques\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 11 Decorated Cakes 485\u003c\/p\u003e \u003cp\u003eChapter 12 Individual Pastries 539\u003c\/p\u003e \u003cp\u003eChapter 13 Plated Desserts 603\u003c\/p\u003e \u003cp\u003eChapter 14 Ice Cream and Sorbets 711\u003c\/p\u003e \u003cp\u003eChapter 15 Custards, Puddings, Mousses, Charlottes, and Bavarian 755\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCreams\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 16 Sauces, Syrups, and Fillings 807\u003c\/p\u003e \u003cp\u003eAppendix A: Ingredients 847\u003c\/p\u003e \u003cp\u003eAppendix B: Equipment 937\u003c\/p\u003e \u003cp\u003eAppendix C:Weights, Measures, and Yields 971\u003c\/p\u003e \u003cp\u003eIndex 994\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49402573193559,"sku":"9780471359258","price":66.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780471359258.jpg?v=1730480806","url":"https:\/\/bookcurl.com\/products\/the-professional-pastry-chef-9780471359258","provider":"Book Curl","version":"1.0","type":"link"}