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A new approach to flavor, ingredients, and techniques "From a simple idea, Amy Felder has practically conceived a new category of dessert ideation. And her instructional skills, honed in classroom kitchens, allow her to convey this knowledge in a clear, systematic, and inspirational fashion." --Peter Reinhart, author of The Bread Baker's Apprentice and The Whole Grain Revival: Mastering the Art of Whole Grain Breads Traditionally, pastry chefs have worked mainly with a sweet flavor palette, leaving savory tastes and techniques to their culinary colleagues. Today, fusion cuisine promises new blends of the savory and sweet. For pastry chefs, this means a new world of flavor opportunities--as well as the need to integrate them into dynamic dishes and cooking practice. The pastry chef's key to the culinary side of the kitchen, Savory Sweets offers a complete, systematic discussion of flavor, techniques, and...
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Previews available in: English
Subjects
Desserts, Cooking & Food, Nonfiction, Baking, vocational guidanceShowing 2 featured editions. View all 2 editions?
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Savory sweets: from ingredients to plated desserts
2008, John Wiley & Sons
in English
0471740586 9780471740582
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Book Details
Edition Notes
Includes bibliographical references (p. 243-244) and index.
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The Physical Object
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- Created October 18, 2008
- 13 revisions
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December 8, 2022 | Edited by ImportBot | import existing book |
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October 18, 2008 | Created by ImportBot | Imported from Library of Congress MARC record. |