La Nouvelle Pâtisserie : the art & science of making beautiful pastries & desserts / Jean-Yves Duperret and Jacqueline Mallorca.

Format:

Book

Author/Creator:

Duperret, Jean-Yves.

Mallorca, Jacqueline, author, illustrator.

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Pastry.

Desserts.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

[2], x, [2], 256, [2] pages, [8] unnumbered pages of color plates : illustrations (some color) ; 24 cm

Place of Publication:

New York, N.Y., U.S.A. : Viking Penguin, Inc., 1988.

Contents:

Ingredients

Equipment

Equivalent Weights & Measures

1. Sugar Doughs (Pâte Brisée) & Tarts

2. Cream Puff Doughs (Pâte à Choux) & Uses

3. Puff Doughs or Flaky Pastries (Pàte Feuilletée) & Uses

4. Yeast-Raised Doughs

5. Custards & Creams; Custard Desserts

6. Buttercreams

7. Afternoon Tea & Plain Cakes (Without Fillings)

8. Génoise & Sponge Cake Variations

9. Gâteaux

10. Cookies

11. Meringue & Uses

12. Christmas Specialties

13. Reduced-Calorie Cakes

14. Miscellaneous Preparations.

Notes:

Illustrations by Jacqueline Mallorca. Photographs by Thomas Lindley.

Includes index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has dust jacket retained.

ISBN:

0670815500 (cloth) :

9780670815500

OCLC:

17325852