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.
Detalhes do Produto
Subtítulo: PROFESSIONAL BREADS, CAKES, PIES, PASTRIES AND PUD