Good. Connecting readers with great books since 1972. Used books may not include companion materials, some shelf wear, may contain highlighting/notes, may not include cd-om or access codes. Customer service is our top priority!
Good. Connecting readers with great books since 1972. Used books may not include companion materials, some shelf wear, may contain highlighting/notes, may not include cdrom or access codes. Customer service is our top priority!
Good. 0688141994 The dust jacket has some mild edge wear. The book has a concavity of the spine. There is foxing of the page edges. There is some tanning of the pages. However, the text is in very good condition, without marks or underlining.
Publishers Weekly, 1999-08-02 This compendium of French classics presents plenty of challenges for even the most practiced baker, but is thorough enough to successfully guide the novice cook. Authors Healy and Bugat (who co-authored Mastering the Art of French Pastry) devote a large section of the book to instructions on techniques (everything from separating eggs to selecting a tube for a pastry bag) as well as equipment and ingredient glossaries. In an informative discussion of the various flours available, the authors suggest all-purpose rather than cake flour. Recipes are complex, but always sensible. Chapters are arranged by type of cake (e.g., meringue, mousse cake), and most of the recipes rely on several components, cross-referenced throughout. For example, the Blueberry Mousse Log calls for individual recipes of a raspberry jam sandwich, joconde and crème anglaise. The authors emphasize the decorative: the clever Fromage with génoise, praliné buttercream and heavy syrup looks like a wheel of camembert, and the Ébéniste sports a faux wood-grain top made with dark and white chocolate. These cakes are projects?most require a great deal of time?but the results are impressive. (Sept.) Copyright 1999 Cahners Business Information.
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