Rovira, Michel de
Summary: How do croissants get their flaky layers? What is the difference between pastry cream and Bavarian cream? What is genoise cake? Can millefeuilles really be made in a home kitchen? For anyone who has asked themselves about the secrets of French pastry, Bake Like a French Pastry Chef holds these answers and many more.
Format: text
Publisher / Publication Date: The Countryman Press, a division of W. W. Norton & Company Independent Publishers Since, 1923 2018
Copies Available at Woodmere
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