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Baking boot camp : five days of basic training at the Culinary Institute of America / Darra Goldstein

By: Material type: TextTextPublication details: New Jersey : Wiley, c2007Description: xi, 277 pages : illustrations ; 24 cmISBN:
  • 9780764572791
Subject(s): LOC classification:
  • TX 763 .G65 2007
Contents:
Orientation -- The creaming method -- The rubbed dough method -- Enriched doughs -- Lean doughs -- Custards -- The foaming method -- Puff pastry -- Mousse and Bavarian cream -- Quick and elegant desserts -- What we baked.
Summary: The Culinary Institute of America's tremendously popular Boot Camp courses help food and baking enthusiasts take their skills to a whole new level, offering hands-on, intensive instruction with some of the world's most talented chef-instructors.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 763 .G65 2007 (Browse shelf(Opens below)) c.1 Available NULIB000000451

Includes index.

Orientation -- The creaming method -- The rubbed dough method -- Enriched doughs -- Lean doughs -- Custards -- The foaming method -- Puff pastry -- Mousse and Bavarian cream -- Quick and elegant desserts -- What we baked.

The Culinary Institute of America's tremendously popular Boot Camp courses help food and baking enthusiasts take their skills to a whole new level, offering hands-on, intensive instruction with some of the world's most talented chef-instructors.

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