The complete book of pastry, sweet and savory / Bernard Clayton, Jr. ; ill. by Tom Stoerrle.
Material type: TextPublication details: New York : Simon & Schuster, c1981.Description: 411 p. : ill. ; 24 cmISBN:- 0671242768
- TX773 .C58 1981
Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|---|
Books | Zetech Library - TRC General Stacks | Non-fiction | TX 773 .C53 1981 (Browse shelf(Opens below)) | C1 | Available | Z002054 |
Includes index.
Preface -- Introduction -- Ingredients to make fine pastries -- Equipment to make fine pastries -- Sources of supply -- Why pastries rise -- Pie -- Cream puff pastry -- Turnovers -- Kipferl and cannoli -- Puff pastries -- Strudel dough and phyllo leaves -- Entree pies -- Danish pastry -- Dessert dumplings -- Tarts and quiches -- Pizza and pissaladiere.
There are no comments on this title.