000			01886nam a22002777a 4500
999			_c127182 _d127182
003			phtghnu
005			20230519160404.0
007			ta
008			230519b2020 nyu||||| |||| 00| 0 eng d
020			_a9781641723077 (pbk)
040			_beng _cHNU _erda
082			_223 _3GC _a641.86 R33 _b2020
100			_aReynolds, Gabriel.
245			_aThe professional pastry chef : _ba complete guide to baking and pastry / _cGabriel Reynolds.
264			_aNew York, NY, USA : _bLarsen and Keller Education, _c2020.
300			_avii, 240 pages : _bcolored illustrations ; _c27 cm.
500			_aIncludes index.
505			_aChapter 1 Introduction to Pastry Chef Chapter 2 Tarts Chapter 3 Pastries Chapter 4 Baking Pies Chapter 5 Sugar and Chocolate Decorations
520			_aA 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.
521			_aCBA _bBachelor of Science in Hospitality Management
546			_aText in English
650			_aPastry industry _vVocational guidance.
650			_aBaked products industry _vVocational guidance.
942			_2ddc _cBK _h600-699