Reynolds, Gabriel.  <br/><br/>
The professional pastry chef :  a complete guide to baking and pastry / 
Gabriel Reynolds. 
 - vii, 240 pages :   colored illustrations ;  27 cm. 
<br/><br/> Includes index. 
<br/><br/>Chapter 1 Introduction to Pastry Chef<br/>Chapter 2 Tarts<br/>Chapter 3 Pastries<br/>Chapter 4 Baking Pies<br/>Chapter 5 Sugar and Chocolate Decorations 
<br/><br/> A dough of flour, water and butter is referred to as a pastry. It can be sweetened or savory in nature. Some common examples of pastries include pies, tarts, croissants, etc. A chef who specializes in making such pastries is known as a pastry chef. They create an array of sumptuous and innovative pastries depending upon the occasion. They also focus on the plating and decoration of such items. Pastries are served across all culinary establishments such as bistros, restaurants, bakeries, hotels, etc. This book aims to shed light on the diverse types of pastries. It provides a step-by-step guide for baking such food items. This book will prove beneficial to anyone who aims to pursue a career in the culinary field. 
<br/><br/> College of Business and Accountancy  Bachelor of Science in Hospitality Management 
<br/><br/><br/>Text in English 
<br/><br/><label>ISBN: </label>9781641723077 (pbk) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Pastry industry--Vocational guidance.<br/>Baked products industry--Vocational guidance.
<br/><br/><label>Dewey Class. No.: </label>641.86 R33  / 2020