The New International Confectioner. \ Wilfred J. Fance F. Inst. B.B.
The New International Confectioner. \ Wilfred J. Fance F. Inst. B.B.
- 1
- 40 p.
I. The historical development of Baking in Europe.II. General nformation.III. Bakery Technology.IV. Raw materials.V. Cake decoration.TechniquesVI. Basic Prerarations.VII. Yeasted Goods.VIII. Friters and Batters.IX. Baking Powder Arated Goods.X. Pastries.XI. Sponge Goods.XII. Ginger and honey goods.XIII. Large cakes and slabs.XIV. Small cakes and afternoon tea fancies.XV. Meringues and japonaise.XVI. Biscuits.XVII. Petits Fours.XVIII. Almond Goods.XIX. Gateaux and torten.XX. Display and Show-Pieces.XXI. Chocolates and sugar confectionery.XXII. Sweets.XXIII: Ices.XXIV. Savoury Goods.XXV. Glosary
Inglés
[sin ISBN]
PREPARACIONES BÁSICAS
COCINA INTERNACIONAL
PASTELES/6
DULCES-MERENGUES
641.59 F2126
I. The historical development of Baking in Europe.II. General nformation.III. Bakery Technology.IV. Raw materials.V. Cake decoration.TechniquesVI. Basic Prerarations.VII. Yeasted Goods.VIII. Friters and Batters.IX. Baking Powder Arated Goods.X. Pastries.XI. Sponge Goods.XII. Ginger and honey goods.XIII. Large cakes and slabs.XIV. Small cakes and afternoon tea fancies.XV. Meringues and japonaise.XVI. Biscuits.XVII. Petits Fours.XVIII. Almond Goods.XIX. Gateaux and torten.XX. Display and Show-Pieces.XXI. Chocolates and sugar confectionery.XXII. Sweets.XXIII: Ices.XXIV. Savoury Goods.XXV. Glosary
Inglés
[sin ISBN]
PREPARACIONES BÁSICAS
COCINA INTERNACIONAL
PASTELES/6
DULCES-MERENGUES
641.59 F2126