The Modern Pastry Chef's Guide to Professional Baking. Dominique D'Ermo Executive Pastry Chef the Americana Hotel Bal Harbour, Florida.

Format:

Book

Author/Creator:

D'Ermo, Dominique, 1927-

Contributor:

Nancy Klavans Cookery Collection (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Pastry.

Quantity cooking.

Genre:

cookbooks.

Cookbooks

Cookbooks.

Physical Description:

xvii, [1], 302 pages, [24] pages of unnumbered plates illustrations 25 cm

Edition:

[1st ed.].

Place of Publication:

New York Harper & Row Publishers, [1962]

Contents:

Foreword / Charles T. Craddock

Preface

Introduction: A Short History of Baking

1. Definitions and Conversion Tables

2. Cake Baking: Sugar, Flour, Milk, Eggs, Shortening, Leavening Agents, Flavorings, High-Altitude Cake Baking

3. Cake Batters: Early Cake Baking, Chiffon Cakes, Angel Food Cakes; Fruit and Pound Cakes, High-Ratio Cakes, Sponge Cakes, White, Chocolate, and Other Cakes

4. Basic Doughs: Pie Dough; Puff Paste; Cream Puffs and Éclairs, Miscellaneous Delights

5. Meringues and Creams:Meringues, Buttercream, Whipped Cream

6. Pies: Fruit Pies, Chiffon and Cream Pies, Custard Pies, Specialty Pies

7. Cakes and Pancakes: Cheese Cakes, Crêpes and Pancakes, Blintzes, Fritters

8. Puddings and Soufflés. Hints on Custard Baking, Baked Puddings, Steamed Puddings, Mousses, Bavarois and Charlottes, Hot Soufflés

9. French Pastries: Cream Puff Pastries, Babas and Savarins, Turtlets, Puff Paste Goods, Sponge Cakes and Swiss Rolls, Meringues

10. French and European Best Selling Cakes and Desserts: French Gâteaux

11. Cookies and Glacés: Cookies, Macaroons, Brownies, Petits Fours Glacés

12. Iced Desserts: Special Ice Cream Desserts, Coupes, Baked Alaska, Bombes, Iced Soufflés, Ice Mousses, Other Cold Desserts

13. Decorations and Showpieces: Decorating with Sugar, Cake and Pastry Decorations, Marzipan, Gum Paste, Decorating with Chocolate, Showpieces

14. Sweet-Yeast Doughs: Danish Pastry and Coffee Cake; Fillings; Toppings

15. Breads and Doughnuts: Bread through the Ages, Bread and Rolls, Doughnuts

16. Sauces and Candies: Sauces, Icings and Fillings, Candies.

Notes:

Includes index.

Local Notes:

Klavans Collection copy presented to the Penn Libraries by Nancy Klavans in 2016.

Klavans copy has "B-T" (February 1969) on title-page verso.

OCLC:

1295398