From the highly acclaimed French Chef Vincent Gardan, this book shows how easy it is to make classic pastry dishes, from savoury pastry to bread dough. This book contains the basics on making dough and equipment needed as well as how to perfect dough through resting and respect in successful pastry-making. There are 9 chapters containing 87 recipes: Sweet Dough; Savoury Pastry; Biscuit pastry; Puff Pastry; Croissant; Choux Pastry; Bread Dough; Brioche; and, Gingerbread.
Number Of Pages: 240
Published: 1st August 2014
Publisher: NEW HOLLAND PUBLISHERS
Dimensions (cm): 26.0 x 21.1 x 1.8
Weight (kg): 0.97