ENGLISH

Savory sweets: from ingredients to plated desserts

By Amy , Felder

Book information

Publisher
John Wiley & Sons
Year
2008
ISBN
9780471740582, 0471740586, 9780470079683, 0470079681, 9781280821868, 1280821868
Language
english
Format
PDF
Filesize
5 MB (5363855 bytes)
Pages
(xi, 253 pages) : illustrations\269
Time added
2020-07-26 19:24:52
COOKING--Courses & Dishes--Confectionery;COOKING--

Description

Savory Sweets Table of Contents Introduction Acknowledgments Part I: Vocabulary of Flavor Chapter 1: the nature of taste Chapter 2: flavor profile Chapter 3: plate profile Part II: Mechanics of Flavor.;Chapter 4: cooking methods and culinary techniques Chapter 5: sauce work Chapter 6: texture and flavor Part III: Constituents of Flavor Chapter 7: vegetables Chapter 8: herbs and spices.;Chapter 9: dairy Chapter 10: pantry ingredients Part IV: Works of Flavor Chapter 11: plated desserts appendix 1-2-3 or short dough bavarian cream caramel sauce chocolate sauce. Savory Sweets Table of Contents Introduction Acknowledgments Part I: Vocabulary of Flavor Chapter 1: the nature of taste Chapter 2: flavor profile Chapter 3: plate profile Part II: Mechanics of Flavor. Chapter 4: cooking methods and culinary techniques Chapter 5: sauce work Chapter 6: texture and flavor Part III: Constituents of Flavor Chapter 7: vegetables Chapter 8: herbs and spices. Chapter 9: dairy Chapter 10: pantry ingredients Part IV: Works of Flavor Chapter 11: plated desserts appendix 1-2-3 or short dough bavarian cream caramel sauce chocolate sauce.

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