Last edited by Samukora
Monday, August 10, 2020 | History

4 edition of Complete pastrywork techniques found in the catalog.

Complete pastrywork techniques

I. Nicolello

Complete pastrywork techniques

by I. Nicolello

  • 159 Want to read
  • 16 Currently reading

Published by Hodder & Stoughton in London .
Written in English

    Subjects:
  • Pastry.

  • Edition Notes

    StatementI. Nicolello ; foreword by Emile Lefebvre.
    Classifications
    LC ClassificationsTX773 .N527 1991
    The Physical Object
    Paginationix, 246 p. :
    Number of Pages246
    ID Numbers
    Open LibraryOL1159773M
    ISBN 10034055147X
    LC Control Number94137971

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Complete pastrywork techniques by I. Nicolello Download PDF EPUB FB2

From the Publisher. A comprehensive guide which relates the theory and history of pastrywork to practical work in the training kitchen and catering industry. Contains an unparalleled range of recipes accompanied by easy-to-follow, detailed instructions.

Includes Complete pastrywork techniques book step-by-step guidelines to preparation; many finished dishes are illustrated in 5/5(1). The techniques are clearly layed out and explained. There is a section on sugar sculpting that would prove very useful for the professional pastry chef.

Although the sections are great and the book has many recipies, this is definetely a book for a professional; since the emphasis is more on technique 5/5(4). Discover the fascinating and absorbing art of confectionery with this companion book to Complete Pastrywork Techniques.

Using a straightforward style, two renowned chefs have created a thorough and meticulous book that will greatly benefit readers by increasing their understanding of their craft and the materials involved.5/5(4).

Complete pastrywork techniques by Nicolello, I A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact. The spine may show signs of wear.

Pages can include limited notes and highlighting, and the copy can include previous owner inscriptions. A guide to pastrywork for both students and professional chefs.

The book contains an extensive selection of recipes covering virtually every dish a patissier will encounter. Discover the fascinating and absorbing art of confectionery with this companion book to "Complete Pastrywork Techniques." Using a straightforward style, two renowned chefs have created a thorough and meticulous book that will greatly benefit readers by increasing their understanding of their craft and the materials involved.

Find helpful customer reviews and review ratings for Complete Pastrywork Techniques at Read honest and unbiased product reviews from our users.5/5(1). Books By I. Nicolello All Complete pastrywork techniques Jan 1, by I Nicolello Paperback. $ (4) More Information Are you an author.

Visit Author Central to change your photo, edit your biography, and more See Author. Designed to complement "Complete Pastrywork Techniques", this book completes the series for the serious pastrywork student or chef.

It provides in-depth information on sugar, chocolate and marzipan as commodities and as essential ingredients for confectionary work.5/5(3). The Complete Cooking Techniques for the GAPS Diet. A richly detailed reference that is broad in scope, deep in knowledge, and indispensable in today’s nutritional landscape.

For the first time, all four volumes of my original Cooking Techniques series are presented in. Excellent book for baking and pastry fundamentals I highly recommend this book for anyone dabbling in the professional world of pastries.

Developed at the Culinary Institute of America, this book is a great resource which covers a wide range of topics: cookies and quick breads, yeasted breads, laminated pastries, classic cakes, mignardise, chocolate tempering, ice creams, and confections/5.

Designed to complement "Complete Pastrywork Techniques", this book completes the series for the serious pastrywork student or chef. It provides in-depth information on sugar, chocolate and marzipan as commodities and as essential ingredients for confectionary work.

Ildo Nicolello is the author of Complete Pastrywork Techniques ( avg rating, 0 ratings, 0 reviews), Complete Confectionery Techniques ( avg rating. Books Listed by Category: 'Home Economics' Access Technology: Food Basic Pastrywork Techniques by L.G.

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