TY  - BOOK
ED  - Wilfred J. Fance F. Inst. B.B.
TI  - The New International Confectioner. \ Wilfred J. Fance F. Inst. B.B
SN  - [sin ISBN]
U1  - 641.59 F2126 
PY  - 1968///
CY  - Lugano
PB  - René Kramer Publisher
KW  - PREPARACIONES BÁSICAS
KW  - COCINA INTERNACIONAL
KW  - PASTELES/6
KW  - DULCES-MERENGUES
N1  - 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
UR  - http://biblioteca.uhemisferios.edu.ec/Catalogo/Content/Imagenes/repositorioImagenes/confectioner.jpg
ER  -