Complete Pastrywork Techniques

by Ildo Nicolello

A comprehensive guide which relates the theory and history of pastrywork to practical work in the training kitchen and catering industry. Contains an unparalleled range of recipes accompanied by easy-to-follow, detailed instructions. Includes pictorial step-by-step guidelines to preparation; many finished dishes are illustrated in color. Also features a fully illustrated section on the rare skill of ice carving.

• Format: Paperback
• Language: English
• ISBN: 0470233486
• ISBN13: 9780470233481
• Release Date: January 1993
• Publisher: John Wiley & Sons
• Length: 246 Pages
• Weight: 1.98 lbs.
• Dimensions: 0.6" x 7.4" x 9.6"

Customer Reviews

Great Book for the Professional

I read this book several years ago. The material in it is very well organized and detailed. The techniques are clearly layed out and explained. There is a section on sugar sculpting that would prove very useful for the professional pastry chef. Although the sections are great and the book has many recipies, this is definetely a book for a professional; since the emphasis is more on technique than on recipies.